INSPECTION REPORT Health Protection JPAK-ASRMB9

PREMISES NAME Normanna Auditorium Kitchen		Tel: (604) 522-5812 Fax: (604) 522-5803
PREMISES ADDRESS 7725 4th St Burnaby, BC V3N 5B6		INSPECTION DATE November 2, 2017	TIME SPENT 0.33 hours
OPERATOR (Person in Charge) Margaret Douglas-Matthews		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Overall sanitation satisfactory -The only sink in the facility is stocked with liquid soap, paper towel, and hot and cold running water -Fridge and freezer beside oven temperature measured at 3 C and -17 C respectively -Fridge and freezer across the room from the oven measured at 2 C and -18 C respectively -QUAT 200ppm sanitizer from the main kitchen brought down for usage -Dishwasher in good working order; 50ppm of chlorine detected -No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ASRMB9
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: 0.15 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