INSPECTION REPORT Health Protection ECAO-C93P3H

PREMISES NAME Burnaby Central Secondary School Cafeteria		Tel: (604) 296-6850 Fax: (604) 296-6851
PREMISES ADDRESS 6011 Deer Lake Pkwy Burnaby, BC V5G 0A9		INSPECTION DATE November 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Garth Errico		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Ice wands in Walk-in freezer stored directly on the wire shelves -One scooper in bulk brown sugar completely buried Corrective Action(s): -The wire shelves are not regularly cleaned and sanitized -store the ice wands in a clean washable container (like a busser tray) as they are going directly into the food -Dishwash scooper Store bulk scoopers in the bulk food handle up otherwise store in a washable container outside Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of frozen hot dogs thawing at room temperature. Corrective Action(s): Defrost health safely: -overnight in the fridge -in it's original plastic packaging under cool running water -as part of the cooking process Violation Score: 1 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: One worker/student had his hair mostly covering his eyes. Corrective Action(s): Hair should not cover the eyes -ideally under the available chef's hat / hairnet A person on average loses about 40 hairs per day Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Temperature Controls: -Main Walk-in cooler 3 deg C -Back-up Walk-in cooler 2 deg C -Preparation cooler 3 deg C -2-door upright display 4 deg C -High temperature washer final rinse 76.9 deg C at plate level Chemical Controls: -QUAT sanitizer spray/dispenser >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation very good including hard-to-reach areas -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -No signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access