INSPECTION REPORT Health Protection LKIM-D2QS6M

PREMISES NAME Burnaby Hospital Food Court (Cafeteria)		Tel: (604) 412-6368 Fax:
PREMISES ADDRESS 3935 Kincaid St Burnaby, BC V5G 2X6		INSPECTION DATE February 23, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Poland		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food items stored in display cooler not maintained at temperatures of less than or equal to 4 degrees Celsius. Temperatures of food items increased from lower portion of cooler unit to upper portion. Sandwiches temperature probed in middle of display cooler had an internal temperature of 9-10 degrees Celsius. CORRECTED DURING INSPECTION - Items relocated to other cooler unit. . Corrective Action(s): Do not use display cooler to store potentially hazardous food items until such time as it is repaired or replaced with unit that maintains temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Display cooler is malfunctioning. Temperatures at bottom of cooler unit observed to be at 3 degrees Celsius. Ambient air temperatures increased per shelf from 3 to 25 degrees Celsius at top of cooler unit. Cooler gasket/seal between doors appears to be missing and door does not easily close. Internal temperatures of food items were checked and were at temperatures higher than 4 degrees Celsius. . Corrective Action(s): Make necessary repairs to cooler unit or replace cooler unit (Management stated new display cooler unit is on site but not in use) Do not use display cooler unit to store any potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius are maintained. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - QUAT Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper cooling methods observed for previously cooked food items – use of ice bath - discussed cooling with operator. See notes below - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Common use items washed and sanitized frequently every 4 hours or more frequently as necessary; Coffee station stir spoons on ice upon arrival of EHO - EXCELLENT WORK! - Hair restraints in use - Hair Nets - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - MULTIPLE STAFF OBSERVED TO PROPERLY WASH HANDS THROUGHOUT SHIFT- EXCELLENT WORK - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - designated area for staff items, designated - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Current cooling methods for hot held breakfast items involve using countertop ice baths. Current practice acceptable. Items being cooled can go into walk-in cooler unit once excessive heat is gone from items. Cooling should always occur 60-20 degrees Celsius in 2 hours and 20-4 degrees Celsius in 4 hours. EHO agrees with Management that placing items into walk in cooler unit as soon as possible is best practice as cooler unit blasts cold air from all sides. No harm in using ice bath as well to cool items in cooler unit.