INSPECTION REPORT Health Protection MKIM-CG8TLM

PREMISES NAME Mean Poutine		Tel: (604) 553-4243 Fax:
PREMISES ADDRESS 581 6th St New Westminster, BC V3L 3B9		INSPECTION DATE July 11, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Rounak Haji-Rasouli (Roni)		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed to be reusing single use gloves at the time of inspection. Corrective Action(s): Operator discarded single use gloves and washed their hand at the time of inspection. DO NOT REUSE single use gloves. Ensure to wash your hands before and after using gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Green pepper observed to be kept on floor infront of the sink. Corrective Action(s): Operator relocated food item into the cooler at the time of inspection. Ensure foods are not placed directly on floor to facilitate in proper cleaning and to prevent potential pest attraction Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff unable to provide FoodSafe level 1 certificate to EHO. Corrective Action(s): Ensure there is at least one staff on duty with FoodSafe level 1 or equivalent in the operator's absence. Date To Be Corrected: Immediately Violation Score: 1

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - Hot holding gravy 62C - Hot holding meats 66C - Cooler 3C - Freezer -20C - 2 door freezer -16C - Glass door cooler 3C - All temperature control units equipped with working thermometers - Sanitizer spray bottle stocked with 200 ppm chlorine - 2 compartment sink equipped with sink plugs - High temperature dishwasher had a final rinse of 71.1C on dish surface - No sign of pests - Health permit posted NOTE: Ensure to communicate to ALL EMPLOYEES about proper glove usage practices