INSPECTION REPORT Health Protection JCRH-C4VSTQ

PREMISES NAME Ballard Power #63375		Tel: Fax:
PREMISES ADDRESS 9000 Glenlyon Pky Burnaby, BC V5J 5J8		INSPECTION DATE July 13, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robert Morelli		NEXT INSPECTION DATE 6 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

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Raw meat was being prepared (meat balls) directly adjacent to prep cooler where ready to eat salad products are stored. Raw meat noted on counter. Additionally, surface was not a designated prep surface. Corrective Action(s): - Prepare raw meat on a prep surface in an area away from ready to eat food items to prevent potential cross contamination with surfaces or direct contamination of ready to eat food products. - Staff member moved to a suitable prep station at time of the inspection and surface which had been in use was washed and sanitized. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food, grime and miscellaneous debris noted on floor under shelving in storage area, dishwasher area and under cooking line. Corrective Action(s): - Thoroughly clean floor removing all food, grime and debris. Ensure frequency and detail of cleaning in these areas is increased in your sanitation plan/cleaning schedule. [Date to be corrected by: 20-Jul-2021] Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Cloths used to line area under cutting boards. Corrective Action(s): - Remove cloths as this is not sanitary. Surfaces must be smooth and non-absorbent. [Date to be corrected by: 13-Jul-2021] Violation Score: 3

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

Comments

- Handsinks in main kitchen/service area and coffee station supplied with liquid soap and paper towel. - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 4C - Display coolers 4C - Prep cooler (left) 2C - Prep cooler (right) 2C - 2 door undercounter cooler 2C - Prep cooler (coffee station) 3C - Small glass door cooler (coffee station) 1C - Display cooler (coffee station) 4C - Thermometers present in coolers. Temperatures monitored and recorded twice daily. - Freezers were operating and maintaining product in a frozen state - Single door True freezer -18C - Single door Traulsen freezer -25C - 2 door reach in freezer -16C - Hot holding units not in use at time of the inspection - Food items were being prepared in advance for the next day. Meals are being prepared and portioned/packaged for employees. Employees reheat in microwaves. During cooling ensure temperatures of products are monitored with a probe thermometer to ensure food is cooled according to time/temp requirements (from 60C to 20C within 2 hours and from 20C to 4C within 4 hours). Shallow trays were being used for most items; however, cooked meatballs had been transferred to a deeper container prior to transfer to walk-in cooler. Recommend keeping on shallow tray so that food cools more rapidly. Food can be transferred to another container once cooling is complete. - Quats sanitizer present in various areas of the main kitchen/service area and at the coffee station. Concentration of sanitizer solutions checked was 200ppm. - Dishwasher was operational. 50ppm chlorine was detected on dish after cycle. Test strips were present and records indicate dishwasher sanitizer concentration is checked daily (when kitchen is in operation) - No signs of pest infestation noted at the time of the inspection.