INSPECTION REPORT Health Protection SSZO-CERQMM

PREMISES NAME Pavilion NE1		Tel: (604) 432-8600 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE May 25, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE May 31, 2022
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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Single door prep cooler in kitchen (at cooking line) is measured to be 10oC (air temperature). Food temperature (fish) is measured at 9.6oC. All foods are taken from walk-in cooler and transferred to this cooler in the morning around 11am (now 12:15pm). Thermometer in cooler indicated temperature of 10oC also. 2. Pizza cooler is measured to be 5.9oC (left side) and 7.6oC (right side). Foods are transferred from another facility (SE 40) at 12pm (now 12:30pm). Corrective Action(s): 1. Do not store any perishable foods in cooler until temperature is maintained at 4oC or less. Foods in this cooler shall be discarded at 1pm. 2. Transfer all foods to another cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dry hot holding unit by cooking line is hot enough, but foods are not. Chicken is noted at 37.7oC. Corrective Action(s): Containers need to be touching the bottome of the unit (where heat is coming from) to keep foods hot. Do not stack small containers on top of original container (heat will not get through to the food to keep food over 60oC). Foods should be moved to grill or discard after 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods are noted in storage shelves (ie. sugar, panko, etc). Corrective Action(s): Once opened, dry goods should be transferred to food grade containers. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door at the back is open at time of visit. Corrective Action(s): Ensure screen door is closed at all times to prevent pests from entering. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Single door prep cooler in kitchen is too warm. 2. Pizza cooler at front is too warm. Corrective Action(s): Adjust or fix coolers so that temperature is maintained at 4oC or less at all times, everywhere in cooler. It is recommended to move defrost cycle to non busy times. Violation Score: 3

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

Comments

Health permit is posted Kitchen: Walk-in cooler: 3.8oC 2-door stand up freezer x 2: -9oC and -10oC Hot holding: 2-compartment at 67oC and 62oC; gravy at 68oC Front: Undercounter 2-door cooler (coffee): 3.7oC Undercounter 2-door cooler (blender): 3.9oC Display cooler (samosa): 1.2oC Display cooler (sandwich): 0.2oC Undercounter single door cooler (by cashier): -0.2oC 2-compartment freezer (smoothie): -11oC Ice-cream freezer: -16.6oC Hot holding (soup): 76oC and 69oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats santiizer is in use, at 200ppm *No signature is required at this time