INSPECTION REPORT Health Protection DNGG-BH8VAD

PREMISES NAME 7-Eleven Canada #37851		Tel: (604) 420-9439 Fax: (604) 420-9439
PREMISES ADDRESS 7089 Lougheed Hwy Burnaby, BC V5A 1W1		INSPECTION DATE October 23, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mandeep		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Foodhandler only using gloves to handle food as well as conducting other non food tasks with changing gloves. When asked to washed hands, foodhandler ran hands quickly under water and did not use soap. Corrective Action(s): - Hands must be washed properly every time before handling any food. Gloves do not replace handwashing and must be changed when changing tasks. Wash hands properly. Proper handwashing procedures reviewed with staff. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsink supplied with liquid soap, papertowels, hot and cold water. - Refrigeration equipment operating at acceptable temperatures (≤ 4 deg C): - Hot Dog Condiment Cooler: 4 deg C - Sandwich and Dairy Display Cooler: 3 deg C - Dippers Cooler: 4 deg C - Walk-In Cooler: 1 deg C - Undercounter Freezer: -15 deg C - Double Door Upright Cooler: -15 deg C - Breyers Ice Cream Freezer: -25 deg C - Single Door Display Cooler: - 14 deg C - Hot Holding Units operating at acceptable temperatures (≥60 deg C): - Taquitos: 68 deg C - Pizza and Chicken Wings: 77 deg C - Chili & Cheese: 67 deg C - 200 ppm quats sanitizer available for sanitizing equipment and food contact surfaces. - Drain plugs available at 3-compartment sink to facilitate dishwashing. Manual dishwashing procedures for utensils and food equipment reviewed. - General sanitation of premises appears satisfactory. - Outside storage area unit - only extra disposable utensils/ napkins/ containers stored inside and non potentially hazardous foods. **Keep storage area organized so that area can be monitored for pest activity. - No pest activity noted at time of inspection. Continue to monitor for pest activity and take corrective actions if new signs of activity are noted. - FOODSAFE requirements satisfied at time of inspection.