INSPECTION REPORT Health Protection JCRH-AYUQRR

PREMISES NAME Foodies on Board		Tel: (778) 682-0388 Fax:
PREMISES ADDRESS A - 3290 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE May 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ken		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): -Paper towel not present in staff washroom Corrective Action(s): -Load dispenser with paper towel. Staff must wash hands prior to returning to the kitchen. [Correction date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several items in walk-in cooler were noted uncovered (pot of lentils, bus pan of chicken, sheets of pastry items). Corrective Action(s): Ensure all items are covered with lids or food grade plastic wrap. [Correction date: today] Violation Score: 3

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

Comments

-Premises maintained in sanitary condition. -Handsinks in kitchen and in public washroom supplied with liquid soap and paper towel. -Coolers operating at acceptable temperatures (4C or colder): -Cooler under espresso machine 4C -Glass display cooler 4C -Under counter black cooler 4C -Prep table cooler top 4C/bottom 2C -Walk-in cooler 3C -Sliding door cooler 4C -Freezers functional and maintaining food in a frozen state: -Glass door freezer -12C -Undercounter freezer -16C -Walk-in freezer (upstairs) -19C -Hot held foods were at an acceptable temperature (60C or higher): -Rice in rice cooker 63C -Soup in soup urn 66C -Chicken curry 74C -Sous vide cooking of eggs occurring according to food safety procedures. -Quats sanitizer (200ppm) present in bucket for use with wiping cloths to sanitize food contact surfaces -High temperature dishwasher functional and met sanitizing temperature requirement. Final rinse was 76C at dish surface. Ensure dishwasher wash and rinse temperature are monitored. Reviewed monitoring with staff on duty. -Observed chicken cooling at room temperature. Temperature of chicken was still 36-40C. Operator indicated chicken would be transferred to walk-in cooler. Ensure time/temp is monitored during cooling. Reviewed food safe cooling standards with Operator - from 60C to 20C within 2 hours (max) and from 20C to 4C within 4 hours max. -No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AYUQRR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: -Products checked for requirement #3: muffin batter, cavendish fries, veggie rolls (puff pastry). Items checked were in compliance.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment