INSPECTION REPORT
Health Protection
ECAO-ACPUVF

PREMISES NAME
Gala Cafe
Tel: (778) 246 1199
Fax:
PREMISES ADDRESS
12 - 4429 Kingsway
Burnaby, BC V5H 2A1
INSPECTION DATE
August 10, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Yue Shen
NEXT INSPECTION DATE
August 16, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Some packaged foods found stored under sink in back
2.One employee observed eating peanuts while food prepping
3.A few foods wide open to contamination
Corrective Action(s): 1. no foods allowed under sinks as they have a tendency of leaking underneath
2.No eating/drinking permitted in active food preparation areas
3.All foods must be adequately protected from contamination
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Back screen door netting has fallen apart and not secure
Corrective Action(s): Repair/replace screen -must be secure to prevent any flies entering from the back dumpster area
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some minor cleaning needed in the following areas -surfaces found sticky with grease:
-wire shelving in back area
-plateware baskets
Corrective Action(s): Clean and sanitize with bleach any food contact surfaces that become sticky -indicative of insufficient cleaning
Violation Score: 3


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

Comments

Temperature Controls:
All fridges must maintain foods at or below 4 deg C:
-3-door display 4 deg C (meat) -raw meat stored on the bottom
-preparation cooler 3 deg C (eggs) -raw eggs stored on the bottom
-1-door display 4 deg C (pop)

Hot held foods must maintain foods at or above 60 deg C:
-steamed rice 64 deg C

High temperature hot water sanitizer must be >82 deg C as per thermostat:
-checked and verified at plate level (71.9 deg C) -note ensure to sufficiently warm-up dishwasher before use: at least 30 minutes

Chemical Controls:
Bleach sanitizer buckets must be maintained >100ppm as per test strips:
-checked and verified

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used
-checked and verified

Daily tracking sheets maintained for fridges and mechanical washer
-checked and verified

General Sanitation
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests

Professional pest control comes on a regular basis: Lower Mainland Pest Control Services comes in bi-monthly
-live traps observed -no activity as per last work report reviewed

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access
-post handwash sign at kitchen handsink

Follow-up inspection next Tuesday 11am for infractions cited

Any questions regarding these health reports contact me: 604-918-7522

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-ACPUVF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment