INSPECTION REPORT Health Protection CTIN-AFBQ49

PREMISES NAME St Helen's Parish		Tel: (604) 298-4144 Fax: (604) 298-1734
PREMISES ADDRESS 3871 Pandora St Burnaby, BC V5C 2A6		INSPECTION DATE November 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Antonio Tapparello		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff to wet paper towels to wipe down trolley that stored trays of raw chicken. Corrective Action(s): Directed staff to use bleach sanitizer on food contact surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed two staffs eating pepper, cucumber and tomatoes during food prep without washing hands after. Corrective Action(s): Eating is not allowed in kitchen besides taste testing; hand washing required after as mouth is in contact with hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: One volunteer staff has long hair. Corrective Action(s): Please restrain hair when doing food prep. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: 4C Freezers: -14C Dishwasher (high temp): 74C at plate Bleach sanitizer: @100ppm No apparent signs of pest noted during time of inspection Chicken skewers served today - measured at 75C; kept hot in baking oven until lunch time. *Recommend more use of tongs and scoops to portion out food instead of direct handling. Separate tongs for raw meat and cooked/ready to eat food.