INSPECTION REPORT Health Protection DNGG-AE8TQ5

PREMISES NAME Better Meals		Tel: (604) 299-1877 Fax: (604) 291-0822
PREMISES ADDRESS 5742 Beresford St Burnaby, BC V5J 1J1		INSPECTION DATE September 28, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Quinn Bolton		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted under dry ingredient (flour, sugar, cornstarch) shelving in dry storage area. Corrective Action(s): Remove droppings and clean up above mentioned area. Monitor for new activity and notify your pest control company. Seal holes/ gaps along baseboards and walls to help prevent pest entry. Keep bay doors closed when not in use. [Date to be corrected by: October 4, 2016] Note: Monthly pest control services provided by Orkin. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixtures are not covered in dry storage area. Corrective Action(s): Install light covers or shatterproof sleeves on light fixtures in dry storage area. *This deficiency has been noted in previous inspection reports* [Date to be corrected by: October 20, 2016] Violation Score: 1

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

Comments

Cooling procedures for soups and gravies reviewed with operator. Cooked soups and gravies are poured into large buckets and placed in ice/ cold water baths before being placed in the cooler for further cooling or used in the production line. **Only fill buckets half way and stir items to help cool items more quickly. **Monitor time and temperatures throughout the cooling process: >60 deg C to 20 deg C WITHIN 2 hours 20 deg C to =<4 deg C WITHIN 4 hours **Obtain ice wands to facilitate quick cooling - Handsinks and staff washroom sinks supplied with hot and cold water, liquid soap and papertowels. - Temperatures of all cooler and freezer units are satisfactory. - Food storage practices appear satisfactory - food is protected from contamination. - Dishwasher: 50 ppm chlorine residual - Wiping cloths stored in 100 ppm chlorine sanitizing solution - Chlorine test papers available - General sanitation of premises appears satisfactory unless otherwise mentioned.