INSPECTION REPORT Health Protection LKIM-C8LSAX

PREMISES NAME Don Oso's Restaurant		Tel: (604) 423-5525 Fax:
PREMISES ADDRESS 4421 Hastings St Burnaby, BC V5C 2K1		INSPECTION DATE November 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Samantha Ortiz		NEXT INSPECTION DATE November 16, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 23

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The two hot holding units were not at temperatures of 60 degrees Celsius. Inserts storing various items including rice, chicken, beef, port etc at internal temperatures of 44 to 60 degrees Celsius. The unit had been turned on. All items had been reheated on stovetop/oven as evident by some inserts at 60 degrees Celsius. CORRECTED DURING INSPECTION - Items reheated in oven and on stovetop. Facility has stem thermometer and all internal temperatures were taken prior to placing back into hot holding unit. . . Corrective Action(s): Ensure hot holding unit comes to temperature prior to inserting potentially hazardous food items in hot holding unit. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Empanada roller not clean. Stored in unsanitary manner. Pots and dishes stored in mop sink. Corrective Action(s): Dough roller needs to be taken apart nightly and properly cleaned and sanitized. Nothing should be stored in mop sink other than mop and bucket. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of bleach for sanitizing using three compartment sink method at facility upon arrival of EHO. CORRECTED DURING INSPECTION - bleach purchased during inspection. Lack of chlorine test strips for testing of sanitizer solution in sink. . Corrective Action(s): Ensure third compartment sink is filled with sanitizer solution so that dishwashing can occur throughout the day. The facility lacks a dishwasher therefore the third compartment sink must be filled with sanitizer solution to assist in proper cleaning and sanitizing throughout the day. Obtain chlorine testing strips for testing of chlorine sanitizer solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of paper towels in washroom. CORRECTED DURING INSPECTION - handsinks restocked. . Corrective Action(s): Ensure all handsinks are adequately supplied at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing required throughout. - Dirty dishware should not be remaining from previous night - Hot holding unit inside has spilled food in water - Lower shelves need cleaning and organizing . Corrective Action(s): The facility is extremely small therefore keeping it organized is crucial for daily operation. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas (front) and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Facility struggles with storage space. A commercial grade dishwasher is highly recommended. Additional storage shelving is suggested.