INSPECTION REPORT Health Protection 253204

PREMISES NAME Green Leaf Cafe		Tel: (604) 444-9802 Fax:
PREMISES ADDRESS 9604 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE July 20, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ho Hyun Jung		NEXT INSPECTION DATE July 26, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 5

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Demi-glaze sauce was hot held at 55 degrees C - Inspection took place from 11:45 am and the restaurant opened at 11:30 am. Date to be Corrected By: Immediately Corrective action - Food must be cooked or reheated to 74 degrees C or above before hot-holding. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cold potentially hazardous foods were left at room temperature: - tempura batter (red): 28 degrees C - tempura batter (white): 24 degrees C - salad= 17 degrees C - salad dressing= 9 degrees C - soba noodles= 13 degrees C Date to be Corrected By: Immediately. - Cold potentially hazardous foods must be kept at 4 degrees C or below OR - Time-stamp for 2 hours and left-over must be discarded after 2 hours. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - fried rice left at room temperature after cooking and measured 33 degrees C Date to be Corrected By: Immediately. Corrective action - Hot potentially hazardous food must be hot-held at 60 degrees C or above OR - Properly cool to 4 degrees C or below NOTE: 60- 20 degrees C in 2 hours and 20 - 4 degrees C in 4 hours. - fried rice was discarded at the time of the inspection Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1 Back kitchen had sanitizer bucket that measured 0 ppm. 2 Bar glass washer measured 0 ppm. Date to be Corrected By: Immediately Corrective action 1 Remade with chlorine solution and measured 100 ppm chlorine 2 Glasses washed by glasswasher rewashed by main hot temperature dishwasher. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: - Staff did not wash hands adequately. - Staff wearing gloves and didn't change gloves during the entire time of the inspection Date to be Corrected By: Immediately. Corrective action - Hands must be washed with soap adequately and frequently. - Gloves must be changed frequently and hands must be adequately washed with soap before AND after wearing gloves. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 Raw chicken wa left on top of dishwasher sink (covered) 2 In-use utensils were stored in a container with warm water. 3 Foods were double-stacked in prep cooler, and mustrooms measured 5 degrees C Date to Be Corrected By: Immediately Corrective action 1 Raw chicken must be kept on food counter top or food prep sink. This is to prevent from cross-contamination. 2 - In-use utensils must be stored in an empty container OR - a container with ice water or hot water and change waterevery 30 minutes. - In-use utensils must be washedand sanitized every 4 hours. 3 Foods must be stored at insert level or below. Stop the double-stacking practices. The air gap underneath won't properly cool foods at 4 degrees C or below. Corrective Action(s): Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 In front kitchen items were being thawed at room temperature: - udon noodles: -2 degrees C - edamame beans: -1 degrees C 2 In Back kitchen frozen fish were being thawed at room temperature and measured 1 degrees C Date to Be Corrected By: Immediately. Corrective action 1+2 Proper procedures must be followed for thawing to avoid microbial growth. 1 Thaw in cooler the night before 2 Thaw under cold running water 3 or use microwave for small portion. Corrective Action(s): Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - glasswasher measured at 0ppm, then added to increase to 100 ppm chlorine. - Didn't reach at 100 ppm, and remained at 50 ppm. - The temperature measured 16.8 degres C. Date to be Corrected By: 26 - July- 2023 Corrective action - Repair the glasswasher: 1 minimum 54 degrees C water temperature, 50 ppm chlorine residual OR 2 minimum 13 degrees C water-temperature, 100 ppm chlorine residual NOTE: - Correction order issued by the District EHO. Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - FoodSafe Level 1 was not available. Date to be Corrected By: 20- July- 2023. Corrective action: Make sure at least 1 person on duty holds Food Safe Level 1 or equivalent. Corrective Action(s): Violation Score: 1

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

Comments

General: - Front kitchen: ---> all coolers: 4 degrees C or below ---> all freezers: -18 degrees C or below ---> Sanitizer solution: 100-200 ppm chlorine ---> dishwasher temperature at plate= 83.0 degrees C ---> handsinks accessible with hot and cold water, soap and paper towel ---> hot holding (white rice) = 68 degrees C ---> Tempura was properly being cooked in the stand cooler ---> dry storage is sanitary and easily accessible ---> general sanitation satisfactory - Back kitchen: ---> handsink accessible with hot and cold running water, soap and paper towel ---> ice machine sanitary ---> walk in cooler: 0 degrees C ---> dry storage sanitary and easily accessible - Bar: ---> Handsink accessible with hot and cold running water, soap and paper towel ---> general sanitation satisfactory - Permit was posted on the wall ---> change the decal with the updated one. ---> relocate to lower wall.