INSPECTION REPORT Health Protection JPAK-ATSU9J

PREMISES NAME Uncle Willy's		Tel: (604) 431-0399 Fax: (604) 431-0599
PREMISES ADDRESS 100 - 6411 Nelson Ave Burnaby, BC V5B 2B9		INSPECTION DATE December 6, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Austin Ngo		NEXT INSPECTION DATE December 13, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a pot of fish sauce on but not in the hot holding compartment near the entrance of kitchen; operator explained that this practice is to continue as long as there are no double stacking of food items. THIS MUST BE DISCONTINUED. All potentially hazardous food items must be kept at 4 C or lower for cold holding, and 60 C or above for hot holding. Corrective Action(s): Required operator to the one of the following: 1. Once final cooking step has ended, move the sauce to hot holding unit to ensure that temperature is kept above 60 C at all times 2. Once final cooking step has ended, cool down sauce at room temperature using proper cooling methods (ice bath/wand) to bring temperature down from 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours, then transfer to cooler for cold holding at 4 C or lower at all times 3. Once final cooking step has ended, time stamp the item to mark when it began to seat out at room temperature, if not used up after 4 hours, must be discarded. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed 1. can opener behind flat pan fryer that needs to be cleaned and sanitized; 2. dough mixer beside entrance of staff washroom with accumulated food debris was noted Corrective Action(s): Required operator to clean and santize all equipment after use to ensure that they are ready for next use Date to be corrected: Dec.13/2017 Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Several items in the walk-in cooler did not have proper coverage to protect food from contamination. 2. Also noted a tray of seasoned/marinated chicken thighs stored directly on top of seasoned/marinated chicken thighs (chicken directly touching the bottom of the tray). 3. prep area on the other side of dishwashing area had scoops in the bins of flour MUST DISCONTINUE Corrective Action(s): Required operator to 1. saran wrap or properly cover all food items to ensure that they are protected from contamination 2. discontinue stacking trays directly on top of other food products 3. have scoops stored separately in a clean container and have scoops cleaned and sanitized regularly Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Observed back door for delivery propped open that could allow pests to enter the facility Corrective Action(s): Required operator to have the door closed at all times to prevent pests from entering the facility Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed few food items dropped on floor and under shelvings in the back hallway. Grease build-up also noted in the kitchen area in between, under and behind deep fryer and grill. operator explained that a set of new equipment is going in so they are waiting for that day to do all the cleaning. Corrective Action(s): Required operator to clean and sanitize all areas and have a regular cleaning scheduled to keep facility clean Date to be corrected: Dec.13/2017 Violation Score: 9

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

Comments

-Overall sanitation is satisfactory other than areas noted above -all hand washing sinks stocked with liquid soap and paper towel -hot and cold running water available for use at all sinks -sanitizer dispenser and bottles in dining, rotisserie, kitchen area available for use at 200 ppm -walk-in cooler at 4 C or lower -walk-in freezer at -18 C or lower -hot holding units for gravy and other sauces at the entrance of kitchen at 60 C or above -both reach in hot holding units in the kitchen at 60 C or above -reach in hot holding units in the hall behind buffet line at 60 C or above -buffet hot holding at 60 C or above; soup hot holding at 72 C -buffet cold holding at 4 C or lower; ensure to replenish ice to maximize contact surfaces with ice -dessert cooler at 4 C or lower -dessert hot holding at 60 C or above -rotisserie station not operating at the time of inspection but had hot holdings at 60 C for roast potatoes and two other dishes -dishwasher in good working order; reached 71.4 C at plate level after final rinse cycle -adequate hand washing performed by operator; all staff must ensure to up keep with personal hygiene at all times by wearing clean cloths/aprons, washing hands properly and frequently, and in other ways such as wearing hairnets -no sign of pests noted at the time of inspection