INSPECTION REPORT Health Protection 260598

PREMISES NAME Astro's Cafe Kitchen		Tel: (604) 299-6077 Fax:
PREMISES ADDRESS A - 2830 Douglas Rd Burnaby, BC V5C 5B7		INSPECTION DATE July 12, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yong Ik Jang		NEXT INSPECTION DATE July 19, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were kept at room temperature: - Vegetables, chow mein noodles, teriyaki sauce - tomatoes and lettuce for burgers. - chow mein home-made sauce. Date to be Corrected By: Immediately. Corrective action - cold potentially hazardous foods must be stored under 4 degrees C - Discard all potentially hazardous foods that were left at room temperature for more than 2 hours - This is to prevent microbial growth in the food. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hansink in food preparation area had no hand soap available Date to Be Corrected By: Immediately Corrective Action - All hands must be accessible with hot and cold running water, hand soap, and paper towel for an adequate handwashing to prevent food contamination. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Staff did not wash hands after handling cash. Date to be Corrected By: Immediately Corrective action - Staff must wash hands before and after handling food. NOTE: - food staff touched after handling cash was discarded at the time of inspection Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Frozen fried were left at room temperature for thawing Date to be Corrected By: Immediately Corrective action - Proper thawing procedure must be followed: 1 Thaw in refrigerator at 4 degrees C or less 2 Thaw under running cold potable water 3 Use microwave NOTE: frozen fries were put back in the freezer. Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - food debris noted underneath cooler and hard to reach areas. Date to be Corrected By: Immediately. Corrective action - General cleaning is required. Food debris is pest attraction. Corrective Action(s): Violation Score: 3

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

Comments

General: - Handsinks in washrooms accessible with hot and cold running water, soap, and paper towel. - Sanitizer bottle present with 100-200 ppm chlorine. - dishwasher temperature at plate: 72:4 degrees C. - Front single Door Display cooler not in use at the time of inspection - Front Prep Cooler= 1.1 degrees C - Front Beverage Cooler= 4 degrees C - Front Chest freezer= -14 degrees C (food in frozen state) - Back single Door Display Cooler= 4 degrees C - Back Chest Freezer= -20 degrees C, -21 degrees C - Hot holding (rice): 71 degrees C - Hot holding (sauces and gravy)= 62 degrees C - Food Storage easily accessible and protected from contamination. - In-use utensils washed and sanitized frequently. - Food Safe Level 1 available. - Permit posted at conspicuous location. - No signs of pest activity noted (Pest control services provided by Orkin every 2 months) NOTE: Home-made chow mein sauce must be refrigerated and opened sauces also must be refrigerated as per Manufacturer's instruction.