Report No. ZDER-AUNRJM

INSPECTION REPORT
Health Protection
ZDER-AUNRJM

PREMISES NAME
Watt's for Lunch Cafeteria #63661

Tel: (604) 528-2536
Fax:

PREMISES ADDRESS
6911 Southpoint Dr
Burnaby, BC V3N 4X8

INSPECTION DATE
January 3, 2018

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
6 Months

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	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

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Kitchen side entrance door and back catering kitchen door propped open.
Corrective Action(s): Any open doors to the kitchen allows for easy pest entry into the kitchens and food prep/storage areas. Keep all doors or possible entry points into the kitchen closed at all times.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Back kitchen handsink noted with "out of order" and missing "cold" knob
Corrective Action(s): Ensure all sinks and equipment are functioning properly. Repair sink to allow for proper hand washing in back kitchen area.
Correction date: 1 week
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1. Light bulbs burned out over cooking equipment in back ventilation hood (back kitchen)
2. Exposed wall corner left of 2 comp prep sink in back kitchen.
3. Ceiling tile moved/ exposing open ceiling in back catering kitchen over standing cooler/freezer unit
Corrective Action(s): Ensure premise is maintained as approved:
1. Replace light bulbs over cooking equipment to allow for proper cleaning and food management.
2. Cover exposed corner with coving/protective cover to prevent further damage and provide a smooth, durable surface.
3. Ceiling tiles must be put back in place to close any openings in the ceiling.
Correction date: 2 weeks
Violation Score: 3

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

Comments

- Handsinks provided with liquid soap, paper towels, hot and cold water
- Food handlers wear uniforms and hairnets. Uniforms appear clean.
- Proper handwashing practices and glove use observed.

- Wiping cloths stored in 200 ppm QUATS sanitizer.
- Ice machine and meat slicer appears maintained in a sanitary condition.
- Dishwasher: 74 C at dish surface
- General sanitation of premises appears satisfactory

- Food storage practices appear satisfactory - storage is organized, food is protected from contamination, labeled, covered.
- No signs of pest activity noted - pest control devices through out facility

- Temperature logs for refrigeration units and hot holding units appear maintained and up-to-date.

Catering Room:
- Chest Freezer: -20 C
- Cooler 1 (next to freezer): 3 C
- Cooler: 2 C

Main Kitchen Area:
- Walk-In Cooler: 2 C
- Walk-In Freezer: -18 C
- Sandwich Display Cooler: 3 C
- Condiments and toppings stored on ice (≤4 C)
- Hot Holding (steam table): ≥60 C
- Retail Sandwich Cooler: 4 C

Sandwich Station:
- Hot Holding (soups): ≥65 C
- Cold Salad Bar: 4 C
- Sandwich Prep Cooler and Inserts: <4 C

Stir Fry Station:
- Prep Cooler: 2 C
- Sauces and meats stored on ice (≤4 C)

Note:
Pest control provided by Care Pest control every 2 weeks. Reports sent to facilities and not Kitchen Manager. Ensure to get a copy or verbal report from pest control technician with locations of activities and ask for recommendations to minimize future activity.