INSPECTION REPORT Health Protection JKWK-BDSSLR

PREMISES NAME BCIT Chartwells Higher Education Dining Services		Tel: (604) 432-8266 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE July 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mebs Lalani		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Minor food debris observed under shelving and cooking areas in hard to clean areas. 2. Green cutting boards being stored directly on the floor. (CORRECTED AT THE TIME OF INSPECTION) Corrective Action(s): 1. Ensure to clean these areas as part of the regular cleaning schedule. Correction required this week. 2. Do not store food equipment directly on the ground. The ground is contaminated. Store cutting boards on dedicated shelving. Violation Score: 3

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

Comments

Kitchen is at the end of service for the day is shutting down at the time of inspection. Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks are available with paper towels, liquid soap and warm water. Prep sinks in use. Hot holding units not in use at the time of inspection. Food is protected from contamination. White counter cooler shrimp at -10C, service cooler 1 and 2 at 4C or below mayo and salmon, front display unit at less than 4C. No hot holding at the time of inspection. Cooking units in good working order. Quat sanitizer 300 ppm in use in buckets. Dishes and equipment are washed in main kitchen. Prepped and packaged take out sushi is discarded at the end of the day. Left over foods are cooled in accordance to food safety plan and cooled in main kitchen over night. Valid Permit in visible location. Proposed of floor plan upgrades reviewed with operations manager and discussed. Ensure to submit floor plan revision for approval to Fraser Health once proposal is finalized.