INSPECTION REPORT Health Protection LKIM-CU3QFS

PREMISES NAME Birdies Eats & Drinks		Tel: Fax:
PREMISES ADDRESS 3850 Lougheed Hwy Burnaby, BC V5C 6N4		INSPECTION DATE July 25, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Kathleen Morrison		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Fry freezer items thawing as freezer at temperatures greater than 4 degrees Celsius. Surface temperatures of fries found to be at 13 degrees Celsius Food items stored in ice baths. Internal temperatures of 6-9 degrees observed. . Corrective Action(s): Items relocated to working freezer unit. Obtain mechanical cooler for items on line that are currently stored in ice baths. Ice baths do not keep consistent temperatures of less than or equal to 4 degrees Celsius for potentially hazardous food items. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperatures of cooked food items placed in hot holding units not at temperatures at or greater than 60 degrees Celsius. Cooked rice had internal temperature of 51 degrees Celsius Cooked pulled pork had internal temperature of 54 degrees Celsius NOTE: Hot holding units were at appropriate temperatures prior to product placed inside CORRECTED DURING INSPECTION - items reheated to 75 degrees Celsius . Corrective Action(s): Ensure staff are reheating cooked products to appropriate temperatures prior to placing into hot holding units. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Two hand sinks do not maintain hot water (44 degrees Celsius) consistently. The hand sink across from the dishwashing area and the hand sink located between the cook line and the pizza oven have temperatures that fluctuate between 21 degrees Celsius and 45 but are not constantly at 45 degrees Celsius. Water will turn cold then hot again. NOTE: Both hand sinks are operated with leg push valve and do not have regular hand controlled faucets as all other hand sinks do. This may be contributing to the inconsistent water temperature. . Corrective Action(s): Have plumber inspect both hand sinks to ensure they are operating properly. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop in bar found to be stored in amongst ice. Ice scoop in kitchen found to be stored in amongst ice. Cooked turkey stored in amongst raw meat products inside walk in cooler unit. Knives along cook line stored in cracks between equipment. This is not ideal as it is not easy to clean between equipment and has potential to contaminate knives CORRECTED DURING INSPECTION . Corrective Action(s): Ice scoops are to be stored in holders that are easily cleaned and sanitized and never in ice as handles have the potential to contaminate ice Cooked ready to eat products are to be stored away from raw meat to protect against potential contamination Knife storage is to be provided for cook line staff to ensure knives are not stored down cracks. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Shelves of walk in cooler unit are to be replaced/repaired. Outstanding item from initial inspection. Water is leaking from grey pipe behind beverage storage unit adjacent to main ice machine in kitchen area. Water is pooling in area and could contribute to pest infestation (or staff injury). Freezer unit observed to be at ambient air temperatures of 11-15 degrees Celsius. Food thawing inside. . Corrective Action(s): Ensure shelves of walk in cooler unit are repaired/replaced as discussed during initial inspection (due to condition of unit - rust) Any leaking waste water should be repaired so as not to contribute to a pest infestation. Have Freezer serviced to ensure item is working properly. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Chlorine and QUAT and Iodine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – use of ice bath - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - hair nets - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed within holders inside dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK! - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection - Juicer washed and sanitized after each use (according to Chef) NOTE: Mechanical refrigeration insert units needed for counter top along cook line (for corn, Guacamole, sliced vegetables, etc) NOTE: Hand sinks with leg push valve require servicing to ensure temperatures of 44 degrees Celsius are maintained NOTE: Staff were observed to refill all sanitizer bottles upon arrival of EHO (Sanitizer in bottles was at appropriate levels prior to staff refilling). No person is designated responsible for checking and filling bottles.