INSPECTION REPORT Health Protection SSZO-AZNPNV

PREMISES NAME Mom's Hand Cafeteria		Tel: (604) 812-5524 Fax:
PREMISES ADDRESS 3555 Gilmore Way Burnaby, BC V5G 4W7		INSPECTION DATE June 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Jin Kim		NEXT INSPECTION DATE June 14, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cut avocado noted storing at room temperature. 2. Top compartment of sandwich prep. cooler is measured to be 8.9oC. Operator indicated inserts are transferred to prep cooler during lunch rush. Corrective Action(s): 1. Once whole fruit/vegtable is cut, the food becomes potentially hazardous. Keep cut fruits/vegetables in coolers. 2. Store inserts in bottom compartment or other coolers until temperature of top compartment can be maintained at 4oC or less. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted on floor under oven and on shelvings under cashier. Pest control company comes in twice a month. Corrective Action(s): Remove droppings, sanitize areas, and monitor. Let pest control company knows where you found droppings. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Top compartment of the sandwich prep cooler is measured to be 8.9oC. Corrective Action(s): Adjust cooler so that temperature can be maintained at 4oC or less. Keep lids on until customers order. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed staff cooking meat on a griller at the back, without proper ventilation and handwashing station nearby. Also, staff is slicing onion at the back. Corrective Action(s): Operator is not allowed to cook foods that generate grease-laden vapor without proper ventilation system. Also, a handwashing station is required to be installed if operator wants to continue to prepare food in that area. Remove griller from facility. Correction order issued. Failure to comply may result in further enforcement action. Violation Score: 3

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

Comments

Health permit is posted Beverage cooler: 3oC Prep cooler (bottom compartment): 3.5oC 2-door cooler at back: 1.6oC Freezer: -14oC Hot holding: rice at 75oC; soup at 62oC and 78oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in bucket noted at 100ppm chlorine

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AZNPNV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment