INSPECTION REPORT Health Protection EKOG-CF2S8N

PREMISES NAME The American Cheesesteak Co (Metropolis)		Tel: (604) 435-8998 Fax:
PREMISES ADDRESS E10 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE June 3, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eric Chen		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in back area was blocked with strainer. Accessible handsinks are needed so staff can maintain hand hygiene and wash frequently. Corrective Action(s): Staff removed strainer from handsink. Ensure handsinks are fully accessible to staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff was storing and preparing a small amount of items in the back area for a family dinner. Per staff, food preparation was separated from food prep for food premises operation. Corrective Action(s): Do not store or prepare items at the site if it is not needed for operation of the food premises. This is to minimize contamination of food. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Two staff working on site did not possess valid FoodSafe Level 1 certification. The posted certificates for staff onsite are expired - were noted as 2010 and 2002. Corrective Action(s): In absence of the operator, there must be at least one staff on site that possesses valid FoodSafe certification. Violation Score: 1

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

Comments

-Handsinks are fully equipped with hot/cold running water, liquid soap, and paper towels. -Prep cooler: 3C -Undercounter cooler: 4C -Ice-cream unit: -14C -Walk-in cooler: 3C -Walk-in freezer: -19C -Beverage unit (right): 4C -Beverage unit (middle): 5C (pop stored) -Beverage unit (left): 8C (pop and water stored) -Quats sanitizer in front and back area: 200ppm -Low-temperature dishwasher is adequately sanitizing dishes. Chlorine measured at 50ppm. -Food storage is adequate - raw meats are stored below ready-to-eat foods. -Minimal grease build-up found on vents. -Dipper well is storing utensils adequately with running water. -General sanitation is satisfactory. -No offsite storage per staff. -No signs of pest activity.