INSPECTION REPORT Health Protection ECAO-CJ9Q32

PREMISES NAME Obanhmi (Burnaby)		Tel: (604) 564-9558 Fax:
PREMISES ADDRESS 4994 Newton St Burnaby, BC V5H 1T4		INSPECTION DATE September 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vien Tran		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): AGAIN observed vinegar containers being reused -the handles of these jugs cannot be cleaned by a practical means This was cited back on the March 21, 2022 inspection -Correction Order issued Corrective Action(s): Discard the vinegar containers Do not reuse food containers that cannot be cleaned adequately Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: AGAIN None of the 3 workers including the manager has valid FOODSAFE Level 1 or equivalent. 2 of the workers have expired certificates This was noted in the last routine inspection back on June 21, 2022 -Correction Order issued Corrective Action(s): Operator must be FOODSAFE Level 1 certified. As well, in the operator's absence at least one worker must be certified Violation Score: 1

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

Comments

2-door display 3 deg C 2-door undercounter 4 deg C Leftside preparation cooler 4 deg C Rightside preparation cooler 4 degC 2-door upright stainless 4 deg C High temperature washer final rinse 74.1 deg C at plate (1st cycle). General sanitation good -no signs of pests NOTE: even though there's no signs of pests you should still be monitoring for pests and part of that is through setting up mechanical traps throughout the premise such as sticky, snap, live traps Handsinks adequately stocked and clear for use