INSPECTION REPORT Health Protection DNGG-BKZQBG

PREMISES NAME Cefa Brentwood		Tel: (604) 565-3333 Fax:
PREMISES ADDRESS LM100 - 4664 Lougheed Hwy Burnaby, BC V5C 5T5		INSPECTION DATE January 20, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daylene Silbernagel		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): - Re-used plastic containers are being used as scoops in bulk dry product storage bins and stored touching the food products. These containers are not designed for this purpose. Corrective Action(s): - Remove plastic containers from bulk dry product storage bins and replace with scoops which are intended for this purpose. - Food scoops must be durable and constructed of food grade materials. - Ensure that scoops are stored in a sanitary manner and that handles are not in contact with the food product. [Correction Date: January 20, 2020] 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): - Foodhandler does not have a valid FOODSAFE certificate. FOODSAFE certificate expired March 16, 2013. Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent in operator's absence. - FOODSAFE certificates are valid for 5 years from date of issuance. - Train and schedule staff accordingly. [Correction Date: January 20, 2020] Note: Another foodhandler with a valid FOODSAFE certificate arrived during the inspection. Violation Score: 1

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

Comments

- Handsink supplied with hot and cold water, liquid soap and papertowels. - Upright Double Cooler: 4 deg C - Upright Single Cooler: 3 deg C - Upright Single Freezer: -13 deg C - Coolers and freezer are provided with a thermometer to facilitate temperature monitoring. - Food storage practices appear satisfactory - storage is organized and food is protected from contamination. - Daily temperature records appear maintained and up-to-date. - Soup (Hot Holding on stove top before service): >75 deg C - Discussed with food handler - leftover soup from classroom portions are discarded if not consumed. Soup is prepared: cook -> hot hold -> serve. Only enough is made for today - no leftovers. - 100-200 ppm chlorine bleach sanitizing solution available. **Ensure that wiping cloths are stored in 100-200 ppm chlorine bleach sanitizing solution - High Temperature Sanitizing dishwasher: 74.8 deg C at dish surface. **Daily temperature monitoring records appear maintained and up-to-date. Ensure that the correct values are recorded as per the unit data plate (Wash Minimum: 150oF; Rinse Minimum: 180oF). **If Wash and/ or Rinse temperature minimums are not met, ensure that immediate corrective actions are taken. - General sanitation of premises appears satisfactory. - No signs of pest activity noted at time of inspection.