INSPECTION REPORT Health Protection ZDER-CEANYM

PREMISES NAME Ambit Cafe		Tel: (604) 423-9723 Fax:
PREMISES ADDRESS 6552 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE April 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Biju Tamrakar		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer labelled spray bottles noted with 100 ppm QUATS. Corrective Action(s): Ensure all sanitizer spray bottles and containers are replenished regularly. All open containers need to be replenished every 2-4 hours or when very soiled. All closed containers (spray bottles) need to be replenished weekly to ensure the concentration is maintained. Periodically verify with test strips that the sanitizer dispenser in the back is also maintained at the proper 200 ppm QUATS as it is the source for the other smaller containers used daily. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Spray bottle sanitizer only available at sandwich prep station Corrective Action(s): Ensure sanitizer is available in a bucket with wiping cloth as an improved option to sanitizing the food prep surface. Spray bottle may get on exposed food or this possibility may prevent regular sanitizing of sandwich prep space. -Sanitizer bucket prepared with wiping cloths during inspection Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Food spills and or splashes noted on lower wall behind back prep table wall. Wide gap noted between table back edge and wall. 2. Moisture and mold growth noted between 2 cooler doors of dairy cooler. Corrective Action(s): Ensure all areas of premises are regularly cleaned. 1. Schedule regular cleaning of this lower back wall and monitor of spills and splashes. *Recommend looking and sealing/blocking the large gap between the wall and table to prevent food debris from falling behind table. 2. Ensure all high moisture areas such as between cooler doors and seals are wiped daily to prevent mold growth. Correction date: 2 days Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden trays / shelves used in walk in cooler - noted with black marks and water stains. Corrective Action(s): Ensure all materials in premises are smooth, durable, easy to clean and non-absorbent. Wood does not meet this requirement. The black marks and water stains are indications of moisture / water damage to the wood. Seal/paint or replace wood trays to correct violation. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: Prep cooler: 3 C Walk in cooler: 2 C / Freezer: -19 C Dairy cooler: 3 C Small freezer: -16 Display cooler: 4 C Hot hold unit: 68 C (soup) Dishwasher noted 76.5 C at the plate QUATS spray bottles available at front and back of house noted under 200 ppm QUATS (*violation noted above) ***Recommend sanitize solution be available in bucket with wiping cloth instead of spray bottle to ensure regular sanitizing of sandwich prep station without risk of chemicals sprayed onto food. No signs of pest activity noted during inspection. PC provided by Abell - report not available onsite *Ensure PC reports are kept onsite *Back door remains closed - no gaps noted Handsinks fully supplied with hot & cold water, liquid soap and paper towel *Pre-packaged soups are thawing over night and cooked daily and hot held through the day - reviewed process for any left-overs if any General - food protected from contamination - covered, off the floor *Recommend keeping all scoopers and mixers required to be in water kept in ice bath. Change out water and utensils once the water becomes cloudy and or the ice melts - which ever comes first. General sanitation satisfactory (*exceptions noted above) Permit posted