INSPECTION REPORT Health Protection 240608

PREMISES NAME BFL Cafe		Tel: Fax:
PREMISES ADDRESS 4355 Mathissi Pl Burnaby, BC V5G 4S8		INSPECTION DATE May 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michel Pouliot		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A wiping cloth was left in the same insert where the gloves were (refer to 209(b)). The wiping cloth was observed with food debris on it. Corrective Action(s): Correction: When not in use, wiping cloth should be left in the sanitizer bucket with 100 ppm chlorine or 200 ppm QUAT to be effectively sanitized.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (A) 3 boxes of bread were left on the floor near the desktop area. (B) Unused single use gloves (5 pairs) were left in the insert in the prep cooler outside the glove container. Corrective Action(s): (A) Correction: Food must be stored 6" above the floor for the purpose of cleaning and pest monitoring. Operator relocated those boxes into the cooler. (B) Correction: Gloves must be kept in a sanitary condition, which is in the container. Those gloves were discarded. Violation Score:

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

Comments

This inspection done by EHO student. Comments: -Handwash station stocked with liquid soap, paper towel, hot and cold water. -General sanitation is satisfactory. -Ice machine is clean and free of mold. -Meat slicer is cleaned and sanitized. -No obvious sign of pest activity during inspection. -Prep cooler 4 deg. C, stand up freezer: -14 deg. C, domestic cooler under prep table: -3 deg. C -Walk in cooler: 3 deg. C, dry storage room clean. -Pop cooler: 5 deg. C (no perishable food inside) -Hot holding unit: 60 deg. C - 62 deg. C -Sanitizer bucket and spray bottle on site: 100 ppm chlorine sanitizer solution. -Operating permit display -Staff with FOODSAFE Level 1 on site. -Dishwasher: 71.6 deg. C at plate level after final rinse cycle.