INSPECTION REPORT Health Protection 241100

PREMISES NAME Dana Hospitality (Telus House)		Tel: (905) 829-0292 Fax:
PREMISES ADDRESS 4519 Canada Way Burnaby, BC V5G 4S4		INSPECTION DATE May 21, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Ralph Mann		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cottage cheese at front counter serving area measured at 11 deg. C. Cottage cheese is kept at ice bath for service. Correction: Ensure potentially hazardous food is maintained at below 4 deg. C. Cottage cheeze was indicated by operator to have been there for couple of hours, discard the food items. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tray of cooked chicken observed beside reach-in freezers in racks. Operator did not know when and why the chicken was placed there, chicken measured at 24 deg. c Correction: Discard the chicken, ensure cooked food is kept at above 60 deg. C and not below 60 deg. C for more than 2 hours. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General food debris observed around premise (e.g. walk-in cooler's floor, under shelves in dry storage and etc.) Correction: Clean the mentioned areas, maintain sanitary conditions Date To Be Corrected By: 2019/05/21 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. 2 U-traps under the 3 compartment sink observed to be leaking, dripping out water. One container observed underneath the U-trap to catch the dripping water. 2. Steam kettle observed to be leaking water to the drain below. Operator indicated that both leaks were noted and a technician will be consulted for repairs. Staff indicated that only the manager knows when they are coming in for repairs, but repairs/consultations are planned. 3. Reach-in freezer's door handle observed to be broken, insulation materials observed Date To Be Corrected By: 1 month Correction: 1. Use a container to catch the dripping water as temporary measure. Ensure technician is contacted to repair the leaks 2. Contact technician to repair the leaks, to avoid pooling water 3. Repair the handle to ensure it is cleanable, smooth material Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments: -Walk-in cooler at 1 deg. C -Bread freezer (single door) at -19 deg. C -Reach-in freezer (white) at -17 deg. C -Reach-in freezer (metal) at -12 deg. C -Sandwich cooler at 4 deg. C -Ice bath behind pick-up (salsa probed at 3 deg. C, mayonnaise at 4 deg. C) -Salad bar (ice bath) probed at 4 deg. C (salad dressing) -hot holding unit at front counter at 61 deg. C (mushroom soup) -Soup well at > 60 deg. C -Beverage cooler at 5 deg. C (only non-potentially hazardous food stored) -Gravy and meat hot held at 70 deg. C and 91 deg. C on stove -Quats sanitizer bucket and spray bottle at > 200 ppm -Quats sanitizer spray bottle labelled as sanitizer -Towels for wiping surface observed in sanitizer bucket. -Ice machine and meat slicer well maintained -Bulk goods stored in pest proof containers -Permit posted on-site -Food safety plan and sanitation plan available on-site -High temperature dishwasher at > 71 deg. C at plate level (thermosticker) -No sign of pest activities observed at time of inspection. -Hair net required in kitchen area Note: -Operator indicate staff have FoodSafe, but did not have documentation/certificate available on-site, email certificate to district EHO -Sanitation log was filled with time rather than sanitation concentration, ensure to record sanitizer concentration on log sheets -Operator indicated food in ice bath are thrown out at end of day and temperature readings are taken every 2 hours. -Dishwasher temperature log not updated, operator indicated that temperature are not checked periodically Ensure dishwasher temperature is checked at least daily.