INSPECTION REPORT Health Protection LKIM-C3ZQ4Z

PREMISES NAME Saboten Brentwood		Tel: (604) 292-6363 Fax:
PREMISES ADDRESS F15 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annabelle Chen		NEXT INSPECTION DATE June 16, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The following items had food debris on surfaces however were placed in storage as "clean": - Food processor - Cabbage cutting machine - Cabbage storage tub . Corrective Action(s): Ensure all items are properly washed, rinsed and sanitized prior to putting away as clean. Do not put items away as clean when they are dirty and have food residue. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs and meat observed to be stored in cooler unit above ready to eat food items. Raw foods can potentially contaminated those ready to eat food items stored below. Large pots stored on floor. . Corrective Action(s): Relocate all raw meat and raw eggs to lowest shelves so the potential of contamination has been eliminated. No cookware or dishes should be stored on the floor. All items need to be stored minimum 15 cm above the floor to facilitate cleaning and prevent against contamination of floor to counter. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Under large equipment such as coolers and grill - Top surfaces of cooler units . Corrective Action(s): Ensure these areas are cleaned every night. Do not allow food debris to accumulate as this is an attractant for pests. . Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Comet observed to be stored on back counter of two compartment preparation sink. Sanitizer solution in spray bottles needs to be labelled. . Corrective Action(s): Ensure all chemicals are stored in appropriate places - those areas designated for chemical storage only such as under the sink. Chemicals should not be stored above preparation areas such as the two compartment sink. Ensure all sanitizer solution and all chemicals in general are labelled to prevent against accidental contamination of food items. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO only one staff member was present and food preparation was underway. CORRECTED DURING INSPECTION - Manager arrived later. . Corrective Action(s): Ensure throughout the day at least one person has FOODSAFE level 1 training or equivalent. . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method was demonstrated by manager at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan posted and available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled by mall security