INSPECTION REPORT Health Protection DNGG-CXTVJ5

PREMISES NAME Biercraft Restaurant		Tel: (250) 853-2370 Fax:
PREMISES ADDRESS 8902 University High St Burnaby, BC V5A 4X6		INSPECTION DATE November 22, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Shane Kishore		NEXT INSPECTION DATE November 24, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 57

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Food handlers state that jus and gravy were prepared and cooled "over the weekend" - inspection day is Wednesday. - Large pot of jus (for beef dip) stored in walk-in cooler: 5.4C to 6.3C (internal temperature) - Large pot of gravy (for poutine) stored in walk-in cooler: 6.8C to 7.4C (internal temperature) Corrective Action(s): - Discard pot of jus and pot of gravy. Potentially hazardous foods must be maintained at or below 4C. [Correction Date: Immediately] - Proper cooling procedures reviewed with food handlers: --> 60C to 20C WITHIN 2 HOURS --> 20C to ≤4C WITHIN 4 HOURS **Cool in smaller portions. **Stir food to allow steam to escape during cooling process. **Use an ice wand (available at premises) Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Heavy grime accumulation noted on dishwasher trays. 2. Utensils/ equipment storage containers are not maintained in a sanitary condition. Dirt and food debris accumulation noted. 3. Grime, hair, mildew-like substance observed on surfaces inside ice machine. Corrective Action(s): 1. Thoroughly clean and sanitize all dishwasher trays. 2. Clean and sanitize equipment storage containers. 3. Empty ice machine. Clean and sanitize interior of ice machine. Allow unit to dry properly before refilling. Discard all ice in existing ice bins, clean and sanitize before refilling. [Correction Date: Immediately] Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Low Temperature Sanitizing Dishwasher: 0 ppm chlorine residual Corrective Action(s): - Adjust and/ or repair unit. Minimum 50 ppm chlorine residual required. - Run ALL dishes/ utensils/ equipment through a dishwasher cycle once dishwasher is operating properly. [Correction Date: Immediately] **Obtain chlorine test papers so that employees can verify that unit is operating properly. **Employees must check dishwasher daily and verify that it is operating properly. **Immediate corrective actions must be taken if dishwasher is not operating properly. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - The following areas require thorough cleaning: - Food debris and heavy grease accumulation under, behind, between all cooking equipment along cooking line. - Dirt, moisture, food debris accumulation under and behind dishwasher and dishwashing area. - Dirt and food debris accumulation under all bar equipment. - Dirt, grease, and food debris accumulation on all wire shelving in walk-in cooler. - Dirt and food debris accumulation under, between, behind all other kitchen equipment. - Food debris accumulation on storage shelving. - Floor/ wall edges throughout the bar and kitchen area. Corrective Action(s): - Thoroughly clean all above noted areas and all other surfaces and hard to reach areas. [Correction Date: 22-Nov-2023] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Broken wooden spoon observed in utensil storage. Corrective Action(s): - Discard broken wooden spoon. [Correction Date: 22-Nov-2023] **Ensure that all equipment and utensils are in good working order. Violation Score: 3

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

Comments

- Handsinks are accessible and have hot and cold water, liquid soap and papertowels. - Walk-In Cooler, Prep Coolers, Cooler Drawers (only two are in use) are maintaining acceptable temperatures (≤ 4C) - Walk-In Freezer and Chest Freezer are maintaining acceptable temperatures: -18C - Hot Holding: 60C - 200 ppm QUATS available for sanitizing food contact surfaces. Bar wiping cloths stored in 200 ppm QUATS. - Bar Glasswasher: 12.5 ppm iodine residual. Iodine test papers available to verify sanitizer concentration. **Low temperature sanitizing dishwasher operating properly before end of inspection (50 ppm chlorine residual). All critical violations must be address and corrected immediately.