INSPECTION REPORT Health Protection DSOG-B25TG8

PREMISES NAME Watt's for Lunch Cafeteria #63661		Tel: (604) 528-2536 Fax:
PREMISES ADDRESS 6911 Southpoint Dr Burnaby, BC V3N 4X8		INSPECTION DATE June 27, 2018	TIME SPENT 1.5 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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwashing station at the dish pit was obstructed with mops and mop bucket. Corrective Action(s): Move the items away from the handwashing station. Ensure that this area is kept clear of any obstructions. Violation Score: 5

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

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

Comments

- General sanitation is good. - Handwashing stations in all stations (hot deli, cold deli, stir fry, catering) fully supplied with hot/cold running water, soap, and paper towels. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT solution. - Surface sanitizer available in buckets with presoaked wiping cloths at 200ppm QUAT solution at each station. Ensure to regularly change out the sanitizer. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Temperature Control: Hot Deli: - Beverage cooler = 5C - Salad/dressing over ice = 4C - Tropicana cooler = 11C - Cold unit (front serving area, parfaits) = 5C - hotholding unit (front serving area) = 63C - Upright cooler (back behind the ice machine) = 4C - Walk in cooler = 4C - Walk in freezer = -14C Cold Deli: - Prepline cooler = 5C - Milk/sandwich upright cooler = 3C - Cold salad bar = 8C. This unit is refrigerated and food items are stored over ice. Leftovers discarded at the end of the lunch service. Ensure that this unit maintains < or = 4C. - Two hot holding (soup) = 68-67C Stir Fry: - Undercounter = 6C - Two beverage upright coolers beside the stir fry station= 4-5C Catering: - Chest freezer = -14C - Upright cooler was locked at the time of the inspection. Ensure that the temperature is < or = 4C. - Temperature logs kept up to date for all coolers, freezers. - Thermometers in all refrigeration units.