INSPECTION REPORT Health Protection DNGG-CY4R5S

PREMISES NAME SFU - Resident Dining Commons #62351		Tel: (778) 782-7047 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE December 1, 2023	TIME SPENT 3.25 hours
OPERATOR (Person in Charge) Michael Kelly		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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Central Island handwash stations (x3) are under counter units that are often blocked (food handlers using counter space above and/ or adjacent of unit) and therefore not readily accessible at all times. - At time of inspection, all 3 handwash stations were dry despite that food preparation and service was taking place. Dry units indicated that units haven't been used. When asked, food handlers advised that hands were washed else where (e.g. north kitchen, etc). Corrective Action(s): - Handwash stations must be accessible at all times and provided with hot and cold water, liquid soap, and papertowels. - Accessible handwash stations must be installed (see Code 307). - In the meantime, review handwashing practices with food handlers. Ensure that units are accessible and fully stocked to facilitate handwashing practices. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Rice serving scoops stored in room temperature water. Corrective Action(s): - Store rice serving scoops in ice water and/ or keep dry. **Ensure that service utensils in continuous use are washed and sanitized at least once every 4 hours regardless of storage method. [Correction Date: 01-Dec-2023] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and dirt accumulation observed under shelves and along floor/ wall edges in south dining commons dry storage room. - Grease and food debris accumulation noted inside cabinets and under cooking equipment in south dining commons kitchen. Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas. [Correction Date: 08-Dec-2023] Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Central Island handwash stations (x3) are under counter units that are often blocked and therefore not readily accessible. \ Corrective Action(s): - Install accessible handwash stations at Central Island. Acceptable areas for new handwash stations include at pillar closest to Central Island entrance (access for all food handlers entering Central Island, access to salad, sandwich, Teppanyaki stations) and on pillar across from bowl station (access to wok, bowl, soup, sushi stations). - Submit a floorplan with proposed new locations to Fraser Health for review and approval before making any changes. [Correction Date: 31-Mar-2024] Violation Score: 3

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

Comments

North Kitchen ("New Kitchen") - Handsinks are supplied with hot and cold water, liquid soap and papertowels. **Ensure that handsinks are always accessible. - Walk-In Meat Cooler: 4C - Dairy/ Cheese Cooler: 2C - Production Cooler: 2C - Walk-In Freezer: -16C (Food products are maintained in a frozen state). - Cook Line and Service Line Cold Holding Equipment: ≤4C - Hot Holding (steam table, holding cabinets): ≥60C - Food storage practices appear satisfactory. Storage is organized, food is protected from contamination. - Interior of ice machine appears maintained in sanitary manner. - Wiping cloths stored in 200 ppm QUATS. QUATS sanitizer buckets available in all food preparation and service areas. - High Temperature Sanitizing Dishwasher (Main): 71.6C at dish surface. Rinse Temperature Gauge Reading: >82C - High Temperature Sanitizing Dishwasher (Gluten Free): 71.7C at dish surface. Rinse Temperature Gauge Reading: >82C - General sanitation appears satisfactory. **Ensure that staff washroom door is kept closed at all times. Alternatively, install a self-closing device on staff washroom door.** Central Island (Stations: Sandwiches, Teppanyaki, Wok Station/ "Yin & Yum", Bowl, Sushi, Soup, Salad/ "Leafs") - Coolers: ≤4C - Hot Holding: ≥60C - Food storage practices appear satisfactory. Food is protected from contamination. - Wiping cloths stored in 200 ppm QUATS - General sanitation appears satisfactory. Gluten Free Room (Limited Access) - Handsink accessible and provided with hot and cold water, liquid soap and papertowels. - Coolers: <4C - Wiping cloths stored in 200 ppm QUATS - General sanitation appears satisfactory. South Dining Commons ("Old Kitchen") - Handsinks accessible and provided with hot and cold water, liquid soap and papertowels. - Walk-In Cooler: 3C - Walk-In Freezer: -18C - Hot Holding: ≥60C - Food storage practices appear satisfactory. Food is protected from contamination. - Serving Utensils stored in ice water. - Pizza - Time Tracking in place. Leftover pizza after 2 hours is discarded. - Ice machine empty and not in use at time of inspection. - Wiping cloths stored in 200 ppm QUATS. - High Temperature Sanitizing Dishwasher: 78.9C at dish surface. Rinse Temperature Gauge Reading: >82C - General sanitation (unless otherwise mentioned) appears satisfactory. - Note: Operator advised that dishwasher and temperature controlled service unit (beside omelette station) are scheduled to be replace (like-for-like). "My Pantry" (Facilitated Self Serve/ Self Cook Station) - Handsink accessible and provided with hot and cold water, liquid soap and papertowels. - Coolers: ≤4C - Wiping cloths stored in 200 ppm QUATS. - General sanitation appears satisfactory. General: - Hours of Operation: - 24/7: My Pantry,South Dining Commons - 06:00 to 22:00: North Kitchen, Central Island - Breakfast (06:00-10:30); Lunch (10:30-17:00); Dinner (17:00-22:00); Overnight (22:00-06:00) - North Kitchen Dishwasher generally used for dishes, utensils. - South Dining Commons Dishwasher generally used for pots/ pans/ cooking equipment and utensils. - Temperature logs/ records maintained for unit temperatures (dishwasher, coolers, freezers, hot holding) - Max/ Min Thermometers used to obtain dish surface temperature for monitoring dishwashers. - Premises sanitation is maintained by Compass Group. Pest Control services are regularly provided by a Pest Control Company (SFU Facilities oversees). - No pest activity noted. **Continue to monitor for pest activity. Report any activity and/ or concerns to SFU Facilities/ Pest Control Company. **Ensure that kitchen doors leading to common hallways and receiving areas are kept closed when not in use to prevent potential pest entry. - Foodhandlers wear hairnets and uniforms. Uniforms appear clean. - FOODSAFE Level 1 requirements are in compliance.