INSPECTION REPORT
Health Protection
ECAO-AKHVLH

PREMISES NAME
Gala Cafe
Tel: (778) 246 1199
Fax:
PREMISES ADDRESS
12 - 4429 Kingsway
Burnaby, BC V5H 2A1
INSPECTION DATE
March 16, 2017
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Yue Shen
NEXT INSPECTION DATE
March 21, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 59

Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 2 incidences of improper cooling observed at time of inspection:

-large pot of chicken broth simply being cooled on floor. Temperature of broth at 40 deg C. As per operator the broth was cooked over 2 hours ago
-medium sized container of beef at 29 deg C being cooled on counter top. A per operator it was cooked about 1 hour ago
Corrective Action(s): Discard pot of chicken broth immediately.
-Transfer cooked beef to a wide shallow container immediately if temperature has not reached <20 deg C within 1 hour then discard, otherwise transfer to fridge

Cooling must occur:
- >60 deg C to 20 deg C within 2 hours: using wide-shallow pans, ice baths
then
20 deg C to 4 deg C within 4 hours

Operator is to re-submit cooling methods to me as per your Food Safety Plan.

Your employees must be properly trained in how to cool foods properly otherwise the following will occur:

-all your employees will need to be FOODSAFE Level 1 certified
-all your foods will be cook-to-serve only -no advanced preparation will be allowed (ie. no cook-cool-reheat will be allowed)
Violation Score: 25

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer bleach buckets too weak. Concentration measured at ~0ppm for front and back buckets
Corrective Action(s): Sanitizer bleach buckets must be maintained at >100ppm as per your chlorine test strips
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink in kitchen completely blocked off with pots, pans and a garbage impeding access
Corrective Action(s): Handsink must be clear for use at ALL times
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Employee observed washing hands at utility sink
Corrective Action(s): Use your handsinks for washing hands with soap and paper towel only
Violation Score: 5


Non-Critical Hazards: Total Number: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some old droppings observed under wooden chopping block in the back
Corrective Action(s): clean and disinfect your floors daily
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature washer leaking water forcing worker to manually scoop out water
Corrective Action(s): Have the unit serviced
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Some shelves observed with insufficient clearance from floor.

Daily Temperature Logs not being maintained
Corrective Action(s): -All shelves must be at least >15cm off the ground to facilitate cleaning underneath.

Of note wire shelving in front of woks

-Daily temperature logs must be maintained for all fridges and sanitizer solutions
Violation Score: 3


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

Comments

Temperature Controls:
All fridges must maintain foods at or below 4 deg C:
-3 door display cooler in kitchen 4 deg C (meat)
-preparation cooler 2 deg C (eggs)
-1-door display in front area 3 deg C (pop)

Hot held foods must maintain foods at or above 60 deg C:
-steamed rice 71 degC

High temperature washer hot water sanitizer must be >82 deg C as per thermostat:
-checked and verified at plate level (71.2 deg C probe thermometer) -ensure washer is warmed up for a minimum 30 minutes before use

Any questions regarding these health reports contact me: 604-918-7522
Follow-up inspection next Tuesday at 4pm