INSPECTION REPORT Health Protection JCRH-BFQUPD

PREMISES NAME Foodies on Board		Tel: (778) 682-0388 Fax:
PREMISES ADDRESS A - 3290 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE September 5, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ken		NEXT INSPECTION DATE September 06, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperatures of potentially hazardous foods (salads, sandwiches and sausage rolls) stored in the front display cooler ranged from 10.2 to 14.5C. Corrective Action(s): Foods were discarded by Operator at the time of the inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Mold growth noted on ceiling of walk-in cooler - Grime/film noted on interior of ice machine - Mold growth/grime noted on seal of drawer cooler Corrective Action(s): - Thoroughly clean areas noted above to remove mold/grime from equipment. [Correction date: today] Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Significant amount of mouse droppings noted on the floor in the following areas: - Under counter where hot holding units are located in the kitchen - Under shelving along wall in dry storage area (open to kitchen) - In electrical/chemical storage room - Upper storage area under shelving/racking where juice is stored - Hallway to dishwashing area behind walk-in cooler - Dead mouse and gnawed material noted on floor under shelving in dry storage area Corrective Action(s): - Remove all droppings and dead mouse. Thoroughly clean and sanitize areas. Continue to monitor cleaning up any additional droppings which are present. - Have Pest Control Technician conduct inspection/service to assess issue and identify any entrance harbourage areas. Follow all recommendations provided by Pest Control Technician. Provide a copy of the report to the Environmental Health Officer. ***Closure Order issued*** Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Dry storage area, electrical/chemical storage area, upper storage area and back hallway to dishwasher area are cluttered with items stored on the floor creating harbourage areas and runways for rodents. - Premises not maintained in sanitary condition (See code 306) - Dry goods stored in open bags which can provide a food source and attract pests. Corrective Action(s): - Organize all areas of the premises. Remove all (moveable) items from the floor and store all items on shelving. - Store dry goods in pest proof containers with tight fitting lids - Address sanitation issues outlined in code 306. This must be corrected prior to re-opening. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease accumulation noted in exhaust canopy, between flat top and deep fryer, under cooking line and on shelving/rack above cook line. - Grime noted on the floor under equipment in the entire kitchen area, particularly around legs of equipment. Corrective Action(s): - Thoroughly clean above noted areas to remove all grease and grime. This must be complete prior to re-opening. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Front display cooler was not maintaining food at 4C or colder. Internal temperature of potentially hazardous food in cooler ranged from 10.2 to 14.6C. Air temperature measured 15.5C. - Leak noted from Babak prep cooler Corrective Action(s): - Repair or replace unit and do not use until it is capable of maintaining a temperature of 4C or colder - Repair cooler so that it is no longer leaking. [Correction date: 12-Sept-2019] Violation Score: 9

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

Comments

- Handsink supplied with hot and cold running water, liquid soap and paper towel *Paper towel dispenser was not working. Paper towel was present in a container for use in the interim. Repair or replace dispenser. Observed frequent handwashing by Operator. - Walk-in cooler was at 4C *Ensure cooler is not overstocked to allow for proper air circulation - Babak prep cooler was 3C - Drawer cooler was 4C - Barista cooler was 3C - Small black cooler was 2C - 2 door salad cooler was initially 7C; however temperature decreased to 4C *Monitor to ensure it is maintaining 4C. Repair/adjust if not. - Sliding door coolers (eating area) 4C - Ideal freezer -12C - Walk-in freezer (upstairs) -15C - Undercounter freezer -15C - Hot holding of soup, rice, and curry was >60C - Sous vide unit was in use for boiled eggs. Temperature was at 140F/60C - High temperature dishwasher measured 73.3C at dish surface - Quats sanitizer present in bucket and in use with wiping cloths Concentration measured 200ppm - Operator reported he has completed Foodsafe level 1. *To be verified on registry. Note: Operator reported he has been subletting the kitchen on the weekend when they are not in operation to the Operator of Sushia Sushi to cook/fry items of raw animal origin. At this time, this is not permitted due to sanitation and pest issues. Additionally, this type of agreement must be reviewed and receive prior approval from the Environmental Health Officer.