INSPECTION REPORT Health Protection LKIM-D9TNU9

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE October 7, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Aukeerat Grewal		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodent infestation. Dead rodent in back hall way leading to garbage area. Droppings on floor in back kitchen. . Corrective Action(s): Ensure Pest control is actively inspecting facility for new holes and add traps where needed. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door sweep has been chewed and multiple holes observed. Brush debris chewed from door sweep scattered in back hallway. . Corrective Action(s): Replace door sweep with nonchewable material. Use metal door sweep or wood to block entry. Rodents will begin to enter facility as weather changes and facility must try to stay on top of new holes and points of entry. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in back of kitchen on floor. . Corrective Action(s): Clean and sanitize area. Use 200ppm Chlorine or equivalent. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (77) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Appropriate Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper tong use methods observed for cooked food items at grill - Proper cooling methods observed for previously cooked food items – internal temperature of previously cooked meat at 2.9 degrees Celsius - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Hair restraints in use - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - Meat slicer in EXCELLENT sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Sanitizer dispensing unit remains dispensing sanitizer at too high level. Staff manually pouring sanitizer solution/adding water and using QUAT test strips to ensure appropriate concentration is achieved.