INSPECTION REPORT Health Protection MLUU-CJ8ULK

PREMISES NAME SFU - Resident Dining Commons #62351		Tel: (778) 782-7047 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE September 13, 2022	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Michael Kelly		NEXT INSPECTION DATE September 20, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Under the counter, cooler with two doors. Air temperature at 9C. 2. Various cut vegetables found in a top cooler inset on the island area sitting at room temperature. Cut peppers internal temperature 12C. Operator said that cut vegetables were there for less than 2 hours. Corrective Action(s): 1. Cooler contained various sauces, all sauces were thrown away. Operator confirmed that they have been staying in the cooler for longer than 2 hours.Ensure that cooler is able to maintain 4C or lower at all times. Do not use until 4C or lower can be maintained. Correction: 2 days. 2. Vegetables were moved to a cooler which was at 4C. Ensure that all potentially hazardous foods are kept below 4C. Ensure that if foods are to be kept in the top cooler in inserts that the temperature is at 4C or lower. Correction: immediate Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Grill station: Drawer hot holding unit - cooked chicken, internal temperature at 55C. Corrective Action(s): Discard chicken, unable to prove that chicken was sitting in hot holding unit for less than 2 hours. Chef explained that temperature must have been changed. Ensure that all staff are trained to use hot holding units. All hot holding units must keep food hot held at 60C or greater. Correction: immediate Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): All buckets of sanitizer were checked during time of inspection. Only TWO sanitizer buckets were found with QUAT around 200ppm. The remainder of the sanitizer buckets came up as 0ppm QUAT. One of the staff explained that the sanitizer bucket was filled with water instead of sanitizer. Staff were unsure of when to change sanitizer buckets - some were saying 2 hours and some were saying after shift. Corrective Action(s): All sanitizer buckets were refilled from main sanitizer station and measured to 200ppm QUAT. Staff were not using the main sanitizer dispenser correctly, ensure that staff is properly trained to use the sanitizer dispenser. Ensure that all buckets are tested with the test strip BEFORE being brought to the kitchen. Ensure that sanitizer is replaced every TWO hours. Correction: immediately Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Three handwashing stations were not complete with the following: 1. Missing paper towel, in pizza station area 2. broken paper towel dispenser and no hand soap by the grill area, front of house 3. broken paper towel dispsner, grill area, back of house Corrective Action(s): Ensure that ALL handwashing stations are always equipped with paper towel, soap and hot/cold running water at any time during the day. Correction: 3 days Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Various food items found in walk in coolers, not protected from contamination. 1. Bread pudding 2. rack of cauliflower and raw meat Corrective Action(s): Ensure that food is protected from contamination at ALL times. correction: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Under the counter cooler, with two doors, in the grill area. Air temperature 9C. Cooler was unable to maintain 4C or lower. 2. Pull out drawer, grill area, hot holding unit. Chicken found at 55C Corrective Action(s): 1. Ensure that cooler maintained 4C or lower, cooler in grill area. Do not use until cooler can maintain 4C or lower. 2. Ensure that hot holding unit can maintain 60C or hotter. Do not use hot holding unit until 60C or greater can be maintained. Ensure that temperature logs are kept up to date for cooler and hot holding units. Correction: 2 days Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Pizza Station Area: Thermometer outside walk in freezer and inside walk in freezer were different. Reading outside: greater than 4C Reading inside: in negative temperatures Corrective Action(s): Ensure that thermometers for walk in freezer are accurate. Correction: 1 week Violation Score: 1

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

Comments

A. Original Dining Hall (South Dining Commons) 1. Pizza Station *see violation about hand washing station - Walk in freezer, back of house at -18C or lower *see violation about walk in freezer - Top Cooler at 4C - Cheese Fridge at 4C, food properly stored - Walk in Cooler at 4C 2. Grill Station *see violation about refrigeration door unit *see violation about hot holding unit *see violation about handwashing station *see violation about sanitizer - Hot holding plate, Fries measured 66C - Pull out, drawers measured 4C 3. Make your Own Food Station *see violation about sanitizer - Handwashing stations (2x) equipped with soap, paper towel and hot/cold running water 4. Pasta Station *see violation about sanitizer - Standing Fridge at 0C - top cooler at 4C 5. Dishwasher Room - about 100ppm Chlorine residual - a review of the dishwasher log indicated that it had been used as a low temperature dishwasher in the days prior to this inspection. During inspection it was being used as a high temperature dishwasher (unable to reach temperature during inspection). Therefore was switched back to a low temperature dishwasher. Note: Dishwasher machine can work as high temp and low temp, chlorine bucket installed. High Temperature dishwasher reached 65C (about 6 cycles), switched to a low temperature with chlorine residual after. Do not use the dishwasher as a high temperature dishwasher until it can reach 71C or greater at the dish plate. If facility is going to use dishwasher as high temperature ensure that temperature logs are maintained and the dish pate temperature is recorded. B. New Dining Commons 1. Allergy Clean Room - handwashing station equipped with hot/cold water, liquid soap and paper towel - Coolers at 4C and lower 2. Central Island *see violation about sanitizer *see violation, keeping food at 4C or lower - grill station, rice cookers/ warmers - closed for cleaning during time of inspection - freezer units at -18C and lower - handwashing stations, pull out from under the counter, chef had difficulty locating and pulling out from under the counter. 3. North Kitchen (front of house) *see violation about sanitizer - hot holding, >60C - all fridges at 4C and lower -hand washing stations are equipped with hot/cold water, liquid soap and disposable paper towel 4. North Kitchen (back of house) *see violation about sanitizer - walk in meat cooler at 4C - walk in freezer at -17C - dairy/ milk cooler at 0C - Production cooler at 3C - dry storage, food kept off the floor, food protected from contamination - handwashing stations equipped with hot/cold water, liquid soap and disposable paper towel - dishwasher for gluten free dishes, greater than 71C at the dish plate 5. Dishwashing room - after 4 cycles, dishwasher reached 71C Overall comments: Time/ temperature logs should be maintained. Values should be recorded at a minimum of 2 times daily for fridges and freezers. Staff must test QUAT sanitizer before brining buckets out to floor. Ensure that QUAT sanitizer is changed every 2 hours. Chef and all sous chef should carry working, waterproof thermometers to check dishwasher temperatures and internal temperature of food. No one was able to produce FOODSAFE Level 1 certificates during time of inspection. Send FOODSAFE Level 1 or equivalent to Health Inspector. Have hard copy of certificates on site. Ensure that ALL temperature logs are kept up to date and used regularly.