INSPECTION REPORT Health Protection ECAO-AZRNJV

PREMISES NAME Denny's Restaurant (Burnaby)		Tel: (604) 434-9016 Fax:
PREMISES ADDRESS 5605 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE June 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2-door undercounter under blenders in the front waitress area too warm: -smoothie mix internal temperature 6.8 deg C This fridge has been cited in the past: July 18, 2017 inspection NOTE: operator indicates this fridge was serviced only a few days ago Corrective Action(s): Remove all perishables from this unit. Repair unit -the unit may need to be replaced since it was only serviced a few days ago and this is a reoccurring cited issue Continued infractions will require increased enforcement Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs observed stored above ready-to-eat foods in Walk-in cooler Corrective Action(s): Store raw eggs (like raw meats/seafoods) below and away from ready-to-eat foods Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door undercounter cooler is too warm Corrective Action(s): Repair/replace this unit Violation Score: 3

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

Comments

Temperature Controls: -3-door stand up in the back 3 deg C -Walk-in cooler 2 deg C -All line coolers good at or below 4 deg C -1-door display front area 3 deg C -2-door undercounter waitress area 3 deg C -Chowder soup 68 deg C -Gravy 65 deg C -Hollandaise sauce 64 deg C Chemical Controls: -Main washer >50ppm chlorine residual -QUAT type sanitizer dispenser and buckets >200ppm residual 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 In-Use Utensils: dishwashed/replaced every 4 hours as per operator -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in regularly -live traps, UV Light attractants with sticky boards in use Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AZRNJV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment