INSPECTION REPORT Health Protection ECAO-AZJSAU

PREMISES NAME Burnaby Central Secondary School Cafeteria		Tel: (604) 296-6850 Fax: (604) 296-6851
PREMISES ADDRESS 6011 Deer Lake Pkwy Burnaby, BC V5G 0A9		INSPECTION DATE June 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Garth Errico		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station at soup station has no paper towels available Corrective Action(s): replace Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A number of bulk scoopers were found buried in the food. Corrective Action(s): Dishwash scoopers. Maintain the scoopers lodged handle up to better prevent workers rummaging through food Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food buckets and wheels for racks in the "Ace-It" Cooler are moldy Some paper signs were moldy as well here. Corrective Action(s): Clean and disinfect more regularly. Do not use paper signs unless they are laminated -they will eventually get moldy especially in fridges Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. flooring material broken/missing next to grate at dishpit area -area is not cleanable. Flooring corner under Convection oven is in disrepair 2.Washer counters to wall caulking -some portions have become moldy and need replacement 3. Dishwasher vent exhausts -have accumulation of grime/mold visible 4. Large steamer unit not working 5.Convection oven doors are not closing properly during use as per operator Corrective Action(s): 1. repair broken flooring in dishpit area and convection oven area 2.re-caulk uncleanable mold strips at washer counters 3. clean dishwasher vent exhausts more frequently -should be part of a regular commercial vent cleaning system like your cooking exhaust hoods 4 - 5. repair steamer and convection oven doors Violation Score: 3

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

Comments

NOTE: operator indicates proper corrective action is not being carried out when fridges are down (above 4 deg C) -Operators are to review FHA handout on fridges during power outtages -there is applicable information here to review Note: maintain disposable containers face down such as cups, bowls to better prevent anything falling in. Utensils in buckets/trays should be oriented in one direction or face down so workers/customers touch grab from the handles Temperature Controls: -All fridges at or below 4 deg C -High temperature washer not in use at time of inspection -will check in next inspection -ensure rinse temperatures are >82 deg C at thermostat Chemical Controls: -QUAT type sanitizer dispenser >200ppm Ensure Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils: must be replaced/dishwashed minimum of every 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: yes -ensure the manager is copied on their reports Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access