INSPECTION REPORT Health Protection JCRH-CKLUUV

PREMISES NAME Old Farmhouse Kitchen		Tel: (604) 761-0845 Fax:
PREMISES ADDRESS 7985 N Fraser Way Burnaby, BC V5J 0A4		INSPECTION DATE October 27, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) S. Bradley Chong		NEXT INSPECTION DATE November 03, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No sanitizer residual detected on wiping cloths present on cutting board on line cooler. - Bucket with wiping cloths in back dishwashing area had insufficient chlorine level. Concentration measured <100ppm chlorine. - Bucket with wiping cloths in back food preparation area had no sanitizer (chlorine) detected. Corrective Action(s): - Keep in use wiping cloths in sanitizer solution at required concentration (ie. 100-200ppm chlorine). Replace solution regularly throughout the day to ensure sanitizer level is maintained. Use test strips to verify concentration. - Corrective action taken at time of inspection: Buckets were re-filled with sanitizer solution and verfied to be 100-200ppm chlorine. Cutting board was sanitized. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Storage area and food preparation area are disorganized and cluttered with excess items (boxes, bags, buckets, equipment which is no longer in use) - Grime/debris noted on floor Corrective Action(s): - Remove all recyclables and any items no longer required for the operation of the food premises. - Move all moveable items and thoroughly clean floor to remove grime and debris. To be corrected by: 03-Nov-2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Pipe under 2 compartment warewashing sink is leaking. Corrective Action(s): - Have pipe repaired so that it is in good working order and no longer leaking. To be corrected by: 03-Nov-2022 Violation Score: 3

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

Comments

- Handsinks in food preparation/service area and staff/public washroom were supplied with hot and cold running water, liquid soap and paper towel. - Coolers were operating at acceptable temperatures (4C or colder): - Display cooler 4C - Line cooler 1C - Single door reach in cooler 4C - Double door reach in cooler 4C - Beverage coolers 0C, 1C - Retail coolers 1-3C - Freezers were maintaining product in a frozen state. - Soup was maintained above required hot holding temperature (>60C or higher) - Temperatures of cold holding and hot holding units. - Reviewed cooling practices with Operator and staff member. Potentially hazardous foods must be cooled rapidly from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Use shallow metals trays, ice wands to cool rapidly. Monitor cooling time/temperature to ensure cooling time/temperature parameters are met. Probe thermometer present for checking. Operator has ordered new ice wand to replace ice wand which had cracked. - Dipper well operational and in use for ice cream scoops - High temperature dishwasher operational. Final rinse measured 78.9C at dish surface with min/max thermometer - No signs of pest activity noted. Ensure floor is kept clear to facilitate cleaning and monitoring for pest activity. - Pest control contract in place. Service is arranged through Avalon Dairy. - Operator present and has completed Foodsafe level 1. Completed 07-Apr-2022. Additional foodhandling staff have Foodsafe level 1 (or equivalent) to provide coverage in Operator's absence.