INSPECTION REPORT Health Protection DSOG-B26PWU

PREMISES NAME Nizzy's Cafe and Catering Ltd		Tel: (604) 620-9505 Fax:
PREMISES ADDRESS 101 - 5489 Byrne Rd Burnaby, BC V5J 3J1		INSPECTION DATE June 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nizam Thobani		NEXT INSPECTION DATE June 29, 2018
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The low temperature dishwasher dispensed 0ppm chlorine sanitizer. Corrective Action(s): Replace the sanitizer bucket with a new one. The low temperature dishwasher must dispense min 50ppm chlorine sanitizer at 24C. Correct by: Today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The operator has been using the low temperature dishwasher which is dispensing 0ppm chlorine sanitizer. Corrective Action(s): Re-wash and re-sanitize ALL utensils, equipment, and food contact surfaces. Until the dishwasher adequately dispenses the sanitizer, manually wash dishes following the three step method: 1) wash 45C 2) rinse 45C 3) sanitize with 100ppm chlorine 45C 4) air dry Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hot holding units. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The upright freezer near the office measured at -4C at the time of the inspection. The operator said that the freezer was in defrost mode; could not verify that the freezer could maintain < or = -18C at the time of the inspection. 2) The low temperature dishwasher dispensed 0ppm chlorine sanitizer. The operator was aware of the issue and said that he has ordered a bucket of chlorine sanitizer. Corrective Action(s): 1) Repair or turn off the defrost mode. The operator must demonstrate that the freezer is capable of measuring < or = -18C. 2) Replace the chlorine sanitizer with a new one. The low temperature dishwasher must dispense min 50ppm chlorine sanitizer. Correct by: Immediately. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Front/back handwashing stations fully supplied with hot/cold running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. - Two compartment sink available. - Surface sanitizer available in spray bottles at 200ppm chlorine solution. Prepare the bleach solution that is 100ppm. Ensure to regularly change out the sanitizer and only use clean wiping cloths. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Temperature Control: - Upright freezer (back of the kitchen near the office) = -7C - Chest freezer (near the office) = -13C - Upright cooler (sliding doors in the back) = 7C - Upright cooler (single door in the back) = 4C - Prep cooler (in the kitchen) = 3C Note: pright freezer (stainless steel in the dry storage room)/upright freezer (adjacent to stainless steel) not in use. - Chest freezer beside the oven = -13C - Upright freezer (in the dry storage room) = -13C - Upright cooler (3-sliding doors in the dry storage room) = 6C - Undercounter cooler (front of kitchen) = 3C - Hot holding (gravy) = 71C - Hot holding steam table in the front (roast beef, chicken, potatoes, rice) = 59-65C - Display beverage cooler (front) = 8C - Upright beverage cooler (front) = 5C - Better storage method is required inside coolers. - All refrigeration units equipped with working thermometers. - The operator is to begin daily temperature logs for ALL coolers, freezers, and hot holding units. This will be verified in the next inspection.