INSPECTION REPORT Health Protection DSEA-C6PU3Z

PREMISES NAME Red Beef Express		Tel: (778) 553-4630 Fax:
PREMISES ADDRESS 81 6th St New Westminster, BC V3L 2S8		INSPECTION DATE September 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Chin		NEXT INSPECTION DATE September 15, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): walk-in cooler measured 8C ambient temperature at the time of inspection. cooler was adjusted however it did not reach <4C Corrective Action(s): all potentially hazardous foods moved from cooler to prep cooler. do not use the walk-in cooler until it has been repaired. Have the unit serviced professionally to ensure that it is capable of holding foods <4C at all times. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer spray's chlorine concentration could not be measured as it was bleaching out the test strip's purple color Corrective Action(s): diluted and discussed preparation method with operator. ensure that for spray bottles only 1 tsp of bleach is used. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: 2 issues; -rodent droppings observed behind the staff washroom toilet -1 dead rodent observed in glue board beside the hot water tank Corrective Action(s): remove the droppings and dead mouse, clean area and sanitize. notify professional pest control company. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen area handsink's cold water knob was taped shut however it was still trickling cold water to allow for warm water handwashing. Corrective Action(s): Repair the handsink and ensure that both hot and cold water supply is adequately available for staff to wash their hands. All handsinks must have hot/cold water supply, liquid soap, and paper towels. Violation Score: 3

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

Comments

- Handsink stocked with liquid soap, paper towels, and hot/cold running water, however it requires repairs. - Walk-in cooler measured 3C and prep cooler measured 3C, chest freezers measured -20C and -18C - Soup hot holding (74C) and rice hot holding (77C) measured >60C - 3 compartment sink with sink plugs available. Manual warewashing method diagram posted - General sanitation and food storage practices were satisfactory at the time of inspection, however some rodent droppings noted behind washroom toilet. remove droppings and sanitize area. - General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. - Ice machine maintained in a sanitary manner - Staff hygiene satisfactory at the time of inspection; supervisor's FOODSAFE certificate had expired. minimum 1 person on duty during operations must have a valid FOODSAFE level 1 certificate. - Permit posted in a conspicuous location