INSPECTION REPORT Health Protection JCRH-CPWT9Y

PREMISES NAME Old Farmhouse Kitchen		Tel: (604) 761-0845 Fax:
PREMISES ADDRESS 7985 N Fraser Way Burnaby, BC V5J 0A4		INSPECTION DATE March 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) S. Bradley Chong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - In use wiping cloth present on counter with no chlorine residual. No chlorine detected in bucket where in use wiping cloths are kept. Note: 200ppm chlorine sanitizer was present in spray bottle Corrective Action(s): - Keep in use wiping cloths in sanitizer solution to prevent bacterial growth and cross contamination. Ensure sanitizer solution is maintained at required level 100-200ppm chlorine. Use test strips to check concentration. Change solution if it becomes cloudy/dirty or if concentration has decreased to below required level. - Ensure food contact surfaces are cleaned and sanitized at least every 4 hours or more frequently (ie. after preparing foods of raw animal origin) - Corrective action taken at time of inspection: Multiple containers of chlorine sanitizer solution prepared and in use wiping cloths placed in solution. Test strips present and used to verify concentration. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsinks were supplied hot and cold water, liquid soap and paper towel. - Foodhandling staff are wearing nitrile gloves for food preparation/service. Ensure gloves are removed and hands washed when gloves may have become contaminated. Remove gloves prior to leaving food preparation area and wash hands when returning to food preparation area. Designated person present at point of sale. - Coolers were operating at acceptable temperatures (4C or colder): - Display cooler 4C - Line cooler 1C (bottom), 4C (inserts) - Single door reach in cooler 4C - Double door reach in cooler 4C - Beverage coolers 0C, 4C - Retail coolers 1-4C - Freezers were maintaining product in a frozen state. *Records for temperature monitoring were not present or in use at time of the inspection. Ensure temperatures are monitored at frequency specified in your food safety procedures - Hot holding temperature of soup was >60C - Dipper well operational and in use for ice cream scoops - High temperature dishwasher operational. Final rinse measured 75.3C at dish surface with min/max thermometer - Bleach sanitizer solution present in spray bottle for sanitizing food contact surfaces. *See violation above regarding in use wiping cloths - No signs of pest activity noted. Pest control contract in place. Service is arranged through Avalon Dairy. - Foodsafe requirement Operator present and has completed Foodsafe level 1. Additional foodhandling staff have Foodsafe level 1 (or equivalent) to provide coverage in Operator's absence - Staff/public washroom was maintained with liquid soap and paper towel - Sanitation of premises has improved since previous routine inspection. Ensure cleaning schedule continues to be followed and that premises is kept free of any excess items or items not (or no longer) required for the operation of the food premises.