INSPECTION REPORT Health Protection JSAS-B2LQY5

PREMISES NAME Fair Haven Food Service		Tel: (604) 299-7471 Fax:
PREMISES ADDRESS 7557 Sussex Ave Burnaby, BC V5J 3V6		INSPECTION DATE July 12, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 39

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Center kitchen upright cooler 10-13 C Corrective Action(s): Potentially hazardous foods within cooler discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 5 wiping cloths in use on counter tops throughout kitchen, no sanitizer solution available. Sanitizer bucket empty. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Two water jug ice wands stored in walkin freezer in direct contact cardboard boxes unprotected. Container of honey mustard sauce and italian salad dressing covered with mold in walkin cooler. Corrective Action(s): Ice wands are to be stored in a sanitary manner to protect surfaces from contamination before placing in food or water. Both moldy food containers discarded at time of inspection. Food inventory is to be monitored on a daily basis, damaged or spoiled foods are to be removed and discarded. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Center kitchen upright cooler 10-13 C SCU fridge 7 C Corrective Action(s): Repair or replace coolers to maintain food at 4 C or colder. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling panel missing above dishwasher clean dish rack counter. Corrective Action(s): Re-install missing ceiling panel. Violation Score: 1

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Quat feeder dispenser 200 ppm Quaternary Ammonia Chlorine feeder dispenser 100 ppm High temperature sanitizing dishwasher 75 C Upright cooler at kitchen entrance 0 C / -14 C Walkin freezer -11 C Walkin cooler 3 C, new shelving units installed. juice dispenser congee 72 C SCU servery: Handwashing facilities maintained. freezer -13 C 2nd floor servery: Handwashing facilities maintained. upright cooler 4 C Note: Foodsafe certificates issued prior to July 2013 will expire as of July 29, 2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JSAS-B2LQY5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment