INSPECTION REPORT Health Protection CTIN-B4LU43

PREMISES NAME Posh Pantry		Tel: (604) 428-3700 Fax:
PREMISES ADDRESS 4548 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE September 14, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Angie Cordoni		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer readily available. Staff onsite informed that the owner brought the spray bottle home. Corrective Action(s): Please ensure there is 100ppm bleach sanitizer available before events happen. 1 tsp bleach to 1 litre water makes 100ppm. Directed to staff how to mix this onsite, spray bottle labelled. Obtain test strips to verify the 100ppm as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop was stored with ice cubes in the freezer. Corrective Action(s): Staff informed that the scoop is usually stored in the container by two compartment sink. Ensure that the scoop is not stored with the ice to prevent contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies present in the kitchen. A glass of wine with syran wrap is being used to trap the flies but there is activity around compost bin on the floor as well. Corrective Action(s): Please ensure all food debris/spills are mopped up to prevent harbouarge. Amount of compost appears to be low. Violation Score: 3

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

Comments

Premises is an approved kitchen - holds private cooking classes, birthday parties and demos. Handsink: soap, paper towel, hot & cold running water available *relocated paper towel stand to two compartment sink where handwashing takes place Fridge: 3 deg. C top -10 deg. C bottom freezer; thermometer in fridge Domestic dishwasher in use; ensure to use sanitizing cycle Two compartment sink adequate. General sanitation is satisfactory Food storage adequate, lighting adequate Reminder that chefs coming in to work should be Foodsafe certified. ***Please submit temporary food applications for public events Max 14 times / calendar year.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B4LU43
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: Crisco shortening: 0% trans fat
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