INSPECTION REPORT Health Protection 251929

PREMISES NAME Big Star Sandwich Co		Tel: (604) 431-0373 Fax:
PREMISES ADDRESS 3736 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE May 17, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aukeerat Grewal		NEXT INSPECTION DATE May 19, 2021
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of cooked turkey in cooler #2 probed to be 24.9 deg.C Staff indicated that they allow cooked meats to cool down in ambient air for about 15 minutes before placing into the cooler. Probed turkey was placed in 2 hours prior to time of inspection 11:45. Corrective action: ensure all cooked items intended for cold storage are properly cooled. Had previously discussed placing cooked meats into freezer to chill down to 20 deg.C before placing into cooler. --> Discard turkey. * Please ensure cooked foods are cooled from 60 deg.C --> 20 deg.C in 2 hours or less, then from 20 deg.C --> 4 deg.C in 4 hours or less; this will prevent time/temperature abuse. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cold water faucet handle is missing from back handsink. Corrective action: ensure all handsinks are in good working order so that warm water can be provided. Warm water aids in removing grease/oil from hands. Date To Be Corrected By: 05/19 Corrective Action(s):

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Duct tape noted on cooler #3 handle. Corrective action: ensure all equipment are made of material that is cleanable, and non-porous. Remove duct tape or repair handle as necessary. Date To Be Corrected By: Immediately. Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Routine - Cooler #1: 4 deg.C --> roast beef probed 16 deg.C. - Cooler #2: 3 deg.C --> turkey probed 24.9 deg.C. - Cooler #3: 3 deg.C - Cooler #4: 2 deg.C - Cooler #5: 3 deg.C - 2 door freezer: -18 deg.C; stand up freezer: -19 deg.C - Beverage cooler (large): 4 deg.C - Beverage cooler (mini): 4 deg.C - Hot held items (soups, bacon, roast meat): 62 - 63 deg.C - Dishwasher reached final rinse temperature 78.7 deg.C detected at the plate - Handsinks supplied with liquid soap and paper towels (see above violation about water). - QUATS sanitizer solution noted in spray bottles and buckets measure at 200ppm. - General sanitation satisfactory. - Staff observed cleaning and practicing good hand hygiene - Temperature logs maintained however time/temperature tracking for roast beef/turkey do not match what staff explained they do. - No signs of pests during inspection. - No incompatible storage of food items noted. - Vegetable and meat slicer cleaned and sanitized after every use. Vegetables are prepared first. - Dry storage satisfactory. COVID-19 control measure - Signage posted (masks, max occupancy) - Floor decals noted to help w/ distancing - Customers are asked to wait outside for orders - Currently take out only - Screening for employees is recorded. - Hand sanitizer available throughout the premise. - Bleach solution (1000ppm) for high touch - COVID-19 plan must stay on site.