INSPECTION REPORT Health Protection KLIU-C5ETYJ

PREMISES NAME Dania Home Commercial Kitchen		Tel: (604) 299-2414 Fax: (604) 299-7775
PREMISES ADDRESS 4175 Norland Ave Burnaby, BC V5G 3S7		INSPECTION DATE July 30, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Penny Hill		NEXT INSPECTION DATE August 03, 2021
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following probed items in walk-in cooler measured above 4C: > Custard from July 26 --> 7.5C > Sour cream from July 27 --> 7.8C > Cubed cooked carrots from July 27 --> 9.0C Temperature log recorded in the morning from 6:00am indicated the temperature of the walk-in cooler was at 4C. > All potentially hazardous food items (eg. dairy-based foods, cut vegetables, cooked leftovers) must be relocated immediately to a unit that is able to maintain an air temperature of 4C or colder. > Non-potentially hazardous food items (eg. whole and uncut fruits and vegetables) may remain in the walk-in provided the unit is serviced as soon as possible. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in Christensen severy was obstructed at time of inspection by dish rack. > Relocate dish rack to drain board at 2 compartment sink for air drying. Hand sink must be accessible for handwashing and not obstructed at all times. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One can of sliced apples in dry storage room in the main kitchen was severely dented on the side. > Discard damaged can. Any dents or bulges to canned food items have the potential to introduce bacteria. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher in Anderson severy does not fully close. Door does not appear to latch on and kitchen staff had to put weight on the door to ensure heat could not escape. Minimum final rinse temperature was achieved after 4 sanitizing cycles. 2) Walk-in cooler air temperature measured to be 9.4C, unable to achieve air temperature of 4C or colder. Corrective Action(s): 1) Service dishwasher to ensure the door is able to fully close without applying extra weight. > Will provide thermolabel for staff to visually verify minimum final rinse temperature has been achieved. Date to be corrected by: August 3, 2021. 2) Service walk-in cooler to ensure it can achieve and maintain air temperature of 4C or colder. > Maintain a temperature log over the weekend for air temperature and select food items to monitor the temperature. Retain this log for review by district EHO upon follow-up inspection following the weekend. Date to be corrected by: August 3, 2021. Violation Score: 9

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

Comments

Routine Main Kitchen - Temperature controls: - Walk-in cooler: 9.4C (see above violation 308). - Walk-in freezer: -19C. - "True" standup refrigerator: 0.4C. - Food warmers for each servery (x6) ranged from 62C to 71C. - Handsinks supplied with hot+cold water, liquid soap and paper towels. - 200ppm QUATS sanitizer solution in sanitizer buckets throughout kitchen. Wiping cloths are fully submerged. - High temperature dishwasher achieved a final rinse temperature of 72.2C. Verified by thermolabel. - Temperature logs are maintained, taken 2 times daily. - Sanitation logs are maintained, taken 3 times daily. - Good thawing (frozen patties) and cooling (apple pies) practices observed. - Stored foods are protected from contamination and date stamped. - Staff observed practicing hand hygiene. - Ice machine and ice scoop maintained and stored in sanitary condition. - Meat slicer and dough mixer parts appeared in satisfactory condition. - General sanitation at time of inspection satisfactory. - No signs of pests at time of inspection - pest control devices noted on site. - All chemicals are stored in a separate room. Christensen Servery - Handsink fully supplied but obstructed by dish rack (see above violation 401). - Ready-to-use 200ppm QUATS sanitizer solution available in spray bottle. - High temperature dishwasher achieved final rinse temperature of 76.9C. - Standup refrigerator: 4C. - Undercounter freezer: -4C (all items appeared frozen). - No signs of pests. - General sanitation satisfactory. Nielsen/Justesen Servery - Handsink fully supplied with hot+cold water, liquid soap and paper towels. No obstructions. - Ready-to-use 200ppm QUATS sanitizer solution available in spray bottle. - High temperature dishwasher achieved final rinse temperature of 76.2C. - Standup refrigerator: 4C. - Undercounter freezer: -8C (all items appeared frozen). - No signs of pests. - General sanitation satisfactory. Mortenssen/Jessen Servey - Handsink fully supplied with hot+cold water, liquid soap and paper towels. No obstructions. - Ready-to-use 200ppm QUATS sanitizer solution available in spray bottle. - High temperature dishwasher achieved final rinse temperature of 74.7C. - Standup refrigerator: 2C. - Undercounter freezer: -5C (all items appeared frozen). - No signs of pests. - General sanitation satisfactory. Andersen Servey - Handsink fully supplied with hot+cold water, liquid soap and paper towels. No obstructions. - Ready-to-use 200ppm QUATS sanitizer solution available in spray bottle. - High temperature dishwasher achieved final rinse temperature of 73.9C. - Standup refrigerator: 3C. - Undercounter freezer: -6C (all items appeared frozen). - No signs of pests. - General sanitation satisfactory. FOODSAFE requirements met. All staff are reviewed for valid certification.