INSPECTION REPORT Health Protection RWOG-B5LUMP

PREMISES NAME Old Farmhouse Kitchen		Tel: (604) 761-0845 Fax:
PREMISES ADDRESS 7985 N Fraser Way Burnaby, BC V5J 0A4		INSPECTION DATE October 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) S. Bradley Chong		NEXT INSPECTION DATE October 23, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display cooler measures 9C Corrective Action(s): - Move all foods into working coolers and have the coolers serviced. - During rushes, food may be moved into the cooler for a maximum of 4 hours before being discarded (they must not be moved back into working coolers) - Do not store foods in this unit overnight - Staff moved the foods at the time of inspection. Violation Score: 15

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

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine (ensure that solution is made daily; use a 5mL of unscented household bleach in 2.5L of water solution) - dishwasher reached 74C at the final rinse cycle - manager has purchased shelving to reorganize back storage area - manager states that he and another staff member have FOODSAFE Level 1 certificates; please keep a copy on-site for review - dipper well is running Temperatures: - two door cooler in kitchen area: 4C - one door freezer in kitchen area: -18C - one door cooler next to front door: 4C - sandwich prep cooler: 4C* - retail pop cooler: 4C - retail dairy/egg coolers: 4C or colder - ice cream freezer: -16C - retail ice cream freezer: -19C - hot held gravy: 65C - hot held soups: 72C - ensure that temperature logs are maintained twice daily * Sandwich prep cooler slow to drop in temperature; please monitor closely