INSPECTION REPORT Health Protection SSZO-CSYMES

PREMISES NAME Foodies on Board		Tel: (778) 682-0388 Fax:
PREMISES ADDRESS A - 3290 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE June 20, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ken		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

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies are observed near dishwashing area. One diry bowl with water at dishwashing sink observed with at least 6 dead fruit flies. It is indicated dishwashing practices need to be adjusted due to staff shortage. Dishes are now washed in the morning instead of at the end of the day. Corrective Action(s): Leave dishes dry in sink instead of filling dirty dishes with water as this will harbour pest production. Connect with pest control company for control measures such as fly strips. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation exhaust system requires professional cleaning, as it was due in May 2023. Corrective Action(s): Schedule for a professional cleaning on ventilation exhaust system. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Foil is used to line equipment at cooking line, under ventilation exhaust system. Corrective Action(s): Remove foil as all surfaces must be durable, easily cleaned, and impervious to moisture. Violation Score: 3

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

Comments

Health permit is posted Condiment cooler #13: 1.8oC Coffee & Beer cooler: 3.6oC Undercounter 2- door cooler: 3.8oC 2-compartment cooler: 3.6oC 2-door prep cooler: 3.2oC Walk-in cooler: 4oC Undercounter 1-door cooler (#11): 4oC Delivery cooler 2-door stand up: 3.6oC Dairy & fruit cooler 2-door: 2.9oC Cooler #10: 3.6oC Undercounter 2-door cooler: 3.2oC 6-compartment cooler: 2.4oC Undercounter 1-door cooler: -1.6oC (veggie) Undercounter 1-door cooler: 2.8oC (soup) Undercounter 1-door cooler: 3.4oC (rice) 3-compartment prep cooler: -0.2oC Freezer #1 (2-door stand up): -7oC Line freezer #2: not in use Chest freezer: -18.6oC Walk-in freezer upstairs: -20.2oC No hot holding at time visit Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory Ice machine appears in sanitary condition Pest control company visits monthly Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in spray bottles are present and at least 200ppm Quats is detected Test strips are present to test sanitizer concentration Foods are stored in an organized manner - above ground and all covered