INSPECTION REPORT Health Protection ECAO-CQ5T5M

PREMISES NAME Hart House Restaurant		Tel: (604) 298-4278 Fax:
PREMISES ADDRESS 6664 Deer Lake Ave Burnaby, BC V5E 4H3		INSPECTION DATE March 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: What appears to be old mouse droppings on the shelves of the laundry side of the External House kitchen and storage area Corrective Action(s): Clean and disinfect inform your pest control -monitor daily for any further pest activity Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Handsink at external house for storage/food processing -bare paper towels only Corrective Action(s): Place the paper towel roll in the dispenser provided (spindle type are okay as well) otherwise the ends of the roll will get contaminated when handled Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A number of fluorescent light bulbs are either burnt or missing in various areas: -main kitchen has a number of ceiling lights burnt or missing -External storage house has a few fluorescent bulbs missing the shatter shields over food preparation areas -upstairs kitchen in main house also a few fluorescent bulbs missing shatter shields in the preparation area Corrective Action(s): Replace and/or or properly shield the lighting Violation Score: 3

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

Comments

External Storage Area (barn): -Walk-in cooler 3 deg C -Vegetable Walk-in cooler 4 deg C Main Kitchen: -Walk-in cooler downstairs 2 deg C -Cooking Line: 2-door under counter 3 deg C middle preparation cooler 4 deg left preparation cooler 4 deg C dessert preparation cooler 3 deg C -2-door upright left side 3 deg C -2-door upright right side 4 deg C Main Floor Bar: -3-door undercounter 4 deg C Upstairs Bar: -2-door undercounter not in use -no foods stored there Upstairs Kitchen: -2-door undercounter 3 deg C -1-door display 4 deg C Glasswasher upstairs >12.5ppm iodine sanitizer residual Dishwasher chlorine sanitizer residual >50ppm chlorine detected QUAT sanitizer spray buckets >200ppm General sanitation good