Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-CB7TNV
PREMISES NAME
Burnaby Neighbourhood House
Tel: (604) 431-0400
Fax: (604) 431-9499
PREMISES ADDRESS
100 - 4460 Beresford St
Burnaby, BC V5H 0B8
INSPECTION DATE
January 31, 2022
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Sara Shaw
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 6 cartons of shell eggs retained past labelled best before dates.
Corrective Action(s): Product discarded.

Ensure food product shelf life is regularly monitored to identify and remove items that may no longer be safe to use.
Violation Score: 3

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

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Premise sanitation is satisfactory.
No signs of pest activity observed.
Spray bottle equipped with dilute bleach sanitizer (100 ppm chlorine)
High temperature sanitizing dishwasher 74 C achieved.
Upright freezer -19 C, 2 door upright cooler 3 C, 1 door upright cooler 4 C
Corner black chest freezer -20 C
Left upright meal delivery freezer -12 C, Right upright meal delivery freezer -11 C
Meal delivery program for seniors in response to discontinuation of in house meal programs.
Meals (soups, stews, casseroles) cooked, pre-portioned and frozen.
Meals delivered in insulated containers with less than 1 hour travel time.
Cooling procedure for food batches to ensure food safety:
- Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
- Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
- Cooling rates must be verified using a probe thermometer to check internal temperature of food.