INSPECTION REPORT Health Protection 260207

PREMISES NAME Ajidog		Tel: (604) 435-9292 Fax:
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE May 26, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Wilson Wang		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Minor amounts of mouse droppings were observed under the point of sale shelves. CORRECTIVE ACTION Clean and sanitize droppings and the noted area above. Corrective Action(s): Violation Score: 3

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

Comments

* GENERAL COMMENTS > Sanitation and Hygiene - All handsink stations are adequately supplied with liquid hand soap, paper towels, and running hot and cold water. - QUAT spray bottle, QUAT sanitizer buckets and QUAT dispenser at the 3 compartment measured 200 ppm. In use wiping cloths are properly stored and soaked with QUATS in the sanitizer buckets. - 3-compartment sink was available and in use. Proper warewashing procedures are being practiced by staff. 3 functional sink plugs are available for use. - General sanitation was satisfactory. > Temperature Controls - Coolers and freezers measured during the inspection: √ Prep cooler (left) measured 3 degrees C √ Prep cooler (right) measured 1 degree C √ 4 drawer coolers measured between 1 - 4 degrees C √ 2 door cooler measured 4 degrees C √ Fries Freezer measured -19 degrees C √ 2 door freezer measured -18 degrees C - Hot holding unit was not in use at time of the inspection: Food was cooked to serve. Operator was reminded to measure temperature of the Food whenever it is held of the hot holding unit. Temperature must be 60 degrees C or above. - Temperature log sheets are being maintained. > Administrative - FOODSAFE Level 1 certified staff and operator was available onsite during the inspection. - Permit was posted in a conspicuous location.