INSPECTION REPORT Health Protection LKIM-CVLMSD

PREMISES NAME Dana Hospitality - Pacific Blue Cross		Tel: (604) 419-2000 Fax:
PREMISES ADDRESS 4th Flr - 4250 Canada Way Burnaby, BC V5G 4W6		INSPECTION DATE September 12, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Uncooked chicken thawing at room temperature on counter. CORRECTED DURING INSPECTION - item relocated to cooler unit. . Corrective Action(s): Ensure proper thawing occurs. Facility lacks prep cooler therefore all thawing must occur in cooler unit. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large amount of food debris found on floor. This will contribute to pest infestation. . Corrective Action(s): Discuss with Janitorial staff. More thorough cleaning must occur under equipment and in hard to reach areas of floor. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large amount of food debris found on floor. Lower shelves in back prep kitchen require cleaning. . Corrective Action(s): More thorough cleaning required. Ensure surfaces and floor area is free from food debris. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - 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 71 (74) Degrees Celsius at the dish - 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 - Two 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 and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Ensure back area has adequate supply of sanitizer as well as the front area during food production.