INSPECTION REPORT Health Protection ECAO-AHNUH8

PREMISES NAME James St Cafe & Grill		Tel: (604) 435-2246 Fax:
PREMISES ADDRESS 3819 Canada Way Burnaby, BC V5G 1G6		INSPECTION DATE January 16, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Anish Lakhani		NEXT INSPECTION DATE January 23, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Improper cooling of Karai Sauce at room temperature -3 large deep containers at 35 to 59 deg C (internal). Operator indicates food has been cooling since 130pm and it is 4pm now. perishables MUST be cooled from >60 deg C to 20 deg C within 2 hours using methods such as ice baths, or wide shallow pans then placed in the fridge from 20 deg C to 4 deg C as per your Food Safety Plan This critical infraction was cited back on the May 26, 2016 routine inspection -Correction Order issued Corrective Action(s): Food can be used for finished dishes until 630pm then discard. Do not further cool these foods for tomorrow's use. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hot water nor paper towels available at dispenser in employee washroom. Operator called plumber sheduled to come in later today Corrective Action(s): All handsinks require hot/cold water, paper towels dispensed and dispensed soap at ALL times. Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Operator is using tin foil as a temporary cover on shelves under utility sink that is changed once a week. Shelf area underneath the tin foil is rusted. Tin foil will fray when being cleaned. Corrective Action(s): Do not use tin foil as a food contact surface. Options here are removing the rust -paint over with an oil-based paint or place a hard plastic cleanable material. All food contact surfaces must consist of the following: -cleanable, smooth, non-absorbent and non-toxic Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Fry strainer wires coming apart. Corrective Action(s): Discard immediately. Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 3 deg C (beef) -good organization -preparation cooler 4 deg C (eggs) -2-door upright fridge 3 deg C (chicken) Note: -2-door display cooler and mini-fridge is for non-perishables only & labelled as such -Okay; no perishables observed in these units -temperatures ranging 10 deg C to room temperature Hot held foods must maintain foods at or above 60 deg C: steamed rice 68 deg C Chemical Controls: Low temperature chlorine sanitizing washer residual must be >50ppm as per test strips: -checked and verified Bleach sanitizer buckets must be maintained >100ppm as per test strips: -yes Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridges, hot holders and mechanical washer -yes General Sanitation In-Use Utensils: are dishwashed every 1-2 hours as per operator -ensure not to exceed 4 hours -no signs of pests Professional pest control comes on a regular basis: yes -live traps observed throughout premise Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522 Follow-up inspection in 1 week for infractions cited