INSPECTION REPORT Health Protection JSAS-CHFSMP

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax:
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE August 19, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE August 29, 2022
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right wall hot holding unit: food inserts internal temperature 49 - 50 C Corrective Action(s): Products discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple soiled wiping rags on food preparation counter (deep fryer station) without any detectable sanitizer residual. Potato fry cutter heavily soiled with build-up of food debris. 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). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Cartons of cream defrosting in a bowl of warm water, product 26 C Corrective Action(s): Product discarded. Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only). Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: - kitchen floor under work counter lower shelves, behind cooking equipment on both cook lines, under corner food prepartion sink, on lower shelving by knife sharpener, - on floor in corners of janitorial room - on floor in staff washroom and adjacent staff coat rack - on floor under office station - on floor under all shelves throughout dishwasher station - on floor under all shelves in food preparation station across from dishwasher - on floor along walls of receiving hallway / dry storage - back seating area - in corners around folding wall Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right wall food warmer 50 C Left wall food warmer not in operation requiring repair. Cooking line ventilation hoods due for professional cleaning services. Corrective Action(s): Repair wall mount food warmers to ensure they can maintain food at 60 C or hotter. Schedule ventilation hoods to be professionally cleaned and certified. Violation Score: 9

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Professional pest control service in place. High temperature sanitizing dishwasher 74 C achieved. Walk-in Cooler 4 C Walk- in Freezer -8 C Soft serve machine reservoir 3 C Small buffet section: 62 - 90 C, Large buffet section: hot foods 62 - 78 C, cold foods 2 - 4 C Soup warmers: 76, 79 C Probe thermometers available for food temperature monitoring. Fried chicken temperature checked each batch to verify 74 C internal temperature.