INSPECTION REPORT Health Protection ECAO-ABDVNQ

PREMISES NAME Finnish Manor		Tel: (604) 434-2666 Fax:
PREMISES ADDRESS 3460 Kalyk Ave Burnaby, BC V5G 3B2		INSPECTION DATE June 29, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tanya Rautava		NEXT INSPECTION DATE July 04, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Carrot puree soup in a pot internal temperature of 30 deg C stored in the Walk-in cooler Operator indicated the soup was cooled from 1pm to 2pm in an ice bath then transferred to Walk-in cooler time is now 4pm Corrective Action(s): Correct cooling methods must be followed: Step 1 >60 deg C to 20 deg C within 2 hours then Step 2 20 deg C to 4 deg C within 4 hours As step 1 above was not followed discard Carrot purree soup See handouts provided regarding Cooling methods to be reviewed with food workers To supplement ice baths use an ICE WANDS to cool down foods faster Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1-door mini-fridge in main dining area: internal temperature of apple sauce showing 6.9 deg C air temperature showing 8.9 deg C Corrective Action(s): Too warm temperatures Transfer all perishables to your Walk-in cooler immediately Have the unit serviced as the thermostat is already at a high setting Note: daily log sheets shows temperature of fridge in the morning was at 4 deg C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer is ready for use at time of inspection Corrective Action(s): Your sanitizer buckets must be prepared before food preparation begins -to address any spills or contamination points in a timely fashion Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Stove range suppresion system piping and nozzles are filthy with dust and grease Corrective Action(s): Clean and sanitize these regularly to prevent buildup Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Mini-fridge outside too warm 2. Coving (baseboards / floor-wall joints) to prevent water ingress is missing under dishwasher area Corrective Action(s): 1. See code 205 for details 2. replace coving Violation Score: 3

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

Comments

Note: ensure all your fridges, stoves and dishwasher are regularly serviced -preventative maintenance is essential to maintain units in good working order Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 3 deg C (meat) Hot held foods must maintain foods at or above 60 deg C: -steamed rice 71 deg C -cooked cauliflour 77 deg C High temperature hot water sanitizer must be >82 deg C as per thermostat: -Checked and verified at plate level (74 deg C) Chemical Controls: Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -checked and verified Daily tracking sheets maintained for fridge(s), hot holder(s) and mechanical washer -yes General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522 Follow-up inspection next Monday for infractions cited