INSPECTION REPORT Health Protection JFEN-BLXUYN

PREMISES NAME Foodies on Board		Tel: (778) 682-0388 Fax:
PREMISES ADDRESS A - 3290 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE February 19, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Noted rotten cucumbers in walk-in cooler. Corrective Action(s): Cucumbers are unfit for human consumption. Operator discarded cucumbers at time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hollandaise sauce and hard boiled eggs stored in Sous Vide at 45C Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C / 140F at all times. Premise removed sauce and eggs. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mould growing on the label of some food containers in the walk-in cooler. Corrective Action(s): Ensure all food containers are maintained in a sanitary condidtion. Note these containers are considered single use containers. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Coolers @ 4C / 40F or less Hot holding @ > 60C / 140F *thermometers present *temperatures checked daily Ensure when catered foods are delivered: 1) hot potentially hazardous foods are maintained at temperatures at or above 60C / 140F 2) cold potentially hazardous foods are maintained at or below 4C / 40F Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff High temperature dishwasher @ > 71C at the plate during the final rinse > 82C at the gauge during the final rinse Note: dishwasher took 3 cycles to reach >71C at the plate during the final rinse QUAT sanitizer on-site for sanitizing surfaces, utensils and equipment *200 - 400 ppm *test strips available on-site *sanitizer provided in buckets for wiping cloths Ensure all food equipment is washed and sanitized as needed or at least once every 4 hours while in use e.g. knives, tongs, cutting boards General sanitation and organization is satisfactory *Continue to follow your sanitation plan *More attention required under grill area Noted good food storage in coolers. Food items are covered, labelled and raw meats are stored separately from other food items Pest control services on-site once per month *no signs of pests noted at time of inspection *remove any items / equipment not required for the operation of the premise