INSPECTION REPORT Health Protection JKWK-BHFUKZ

PREMISES NAME SFU - Mackenzie Cafe #67354		Tel: Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE October 30, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Michael Kelly		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Front pizza display rush order foods, such as pizza, halloween skull meat pies do not have time stamps. Food is sold and replenished every 30 minutes. However, staff are unable to indicate how old each food item is. Display unit is only held at 33.3C and food is discarded every 2 hours if not sold. Corrective Action(s): Time stamps or time tracking is required for foods on display in the danger zone. Correction required today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required throughout the facility as per schedule cleaning. Hard to clean areas and old spills observed at: -Grease build up near deep frier and on the floor. -Dark soya sauce spill on the sauce rack. -Old food debris on floor of walk in cooler 1 and 2. Corrective Action(s): General cleaning of these areas required. Correction required in one week. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Counter base board covers under salad and sandwich station are in poor repair and loose. They may cause a tripping hazard for staff. Corrective Action(s): Remove possible damaged based boards and repair. Removing tripping hazard today. Repair counters in one month. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Unused cooking equipment such as panini grill stored next to rat bait box under salad bar. Corrective Action(s): Remove all equipment away from rat baiting stations then wash and sanitize to be put into proper storage. Correction required today. Violation Score: 3

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

Comments

Premise in general is sanitary. No pests observed at the time of inspection. Pest control company services facility every 15 days. Some rodent traps have been set off and will need to be reset. Hot and cold water available. All hand sinks have liquid soap, paper towels, running water and are in use. Equipment in good working order. 2 ice machines are sanitary with dedicated scoops. Food is protected from contamination. Temperature monitoring and logs in use and up to date. -good. Utensils, single use items are kept in a sanitary manner. Microwaves are sanitary and in good working order. 3 compartment sink in use. 300 ppm quat sanitizer in use. Dish washer final rinse is at 73.9C at the plate. Machine manifold indicates 86C. Temperature record checks in use. -good. Dry storage area adequate. Staff demonstrate good personal hygiene. Staff washrooms are sanitary with fully stocked hand sinks. Men's washroom mop sink has a hose bib. A cross connection prevention device is in place. - good. Valid Permit posted in visible location. Temperature of holding units: Ice holding units are adequate and maintain food below 4C. Breakfast fast station - display cooler 1 pooled eggs at 2C and changed every 2 hours. - prep cooler 3.5C shelled eggs. - hot unit hashbrowns at 68C. Pizza/grill station - hot unit #1 basamati rice 65C, pizza display at 33C (food discarded after 2 hours). - #2 fried chicken at 66C. - #3 gravy at 61C. - 2 rice cookers not in use at the time of inspection. - vegetable inserts cooler at -1C. Sushi station - 3.8C sushi self serve. - counter cooler at 3.0C tuna, stand up sushi cooler at 3.6C. - 5 soup displays at 60.2 to 70.8C. Sandwich/salad bar - sandwich bar at 2C turkey, salad bar -2C spinach. Front service area - display coolers 1, 2, at 4.0C pies and sandwiches. - pop cooler at 5.2C pop only. Main kitchen - grill coolers #1 -8C hashbrowns, #2 pepsi cooler at 4C milk, #3 counter cooler at 3.1C cheese and macaroni. - vegetable walk in cooler at 4C, main walk in cooler 3C dairy, walk in freezer at -22C peas. - catering coolers 1,2, and 3 at 4C or below (empty). - equipment storage coolers at 4C or below creams and almond milk. -End of report.