INSPECTION REPORT Health Protection LKIM-CCDQ3E

PREMISES NAME Don Oso's Restaurant		Tel: (604) 423-5525 Fax:
PREMISES ADDRESS 4421 Hastings St Burnaby, BC V5C 2K1		INSPECTION DATE March 9, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Samantha Ortiz		NEXT INSPECTION DATE March 18, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back three compartment sink upon arrival of EHO. CORRECTED DURING INSPECTION . Corrective Action(s): Ensure three compartment sink has sanitizer solution at all times. NOTE: once dishwasher has been installed the back area will only require a spray bottle or bucket of sanitizer solution. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Small cooler next to grill at ambient air temperatures of 10-14 degrees Celsius. CORRECTED DURING INSPECTION- cooler adjusted. . Corrective Action(s): Ensure temperatures of 4 degrees Celsius or less are maintained in this cooler unit. Obtain thermometer for this unit. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Facility has obtained a dishwasher for the restaurant. Ensure hot water is sufficient to utilize this dishwasher. A dishwasher is a great addition to the operation of the facility and is highly recommended by FHA as discussed during previous inspections however an adequate hot water supply is absolutely REQUIRED for the operation of the restaurant. If hot water is found to be out the facility will be ordered CLOSED. EHO found hot water fluctuated during inspection. ADEQUATE HOT WATER SUPPLY IS MANDATORY FOR THE OPERATION OF YOUR BUSINESS. Examine current hot water tank to determine if its capacity is able to support addition of dishwasher. This may require upgrading unit. NOTE: All hot holding was at appropriate temperatures during inspection - EXCELLENT WORK! The facility is now making a large amount of the meat at the Vancouver location and transporting the meat to this Burnaby location. Currently the facility is using soft sided cooler units to transport meat. Ensure the potentially hazardous food items are transported at temperatures of 60 degrees or more and that upon each delivery the internal temperatures are taken and any food item requiring reheating (and within 2 hours) is reheated to 75 degrees Celsius on stove top or microwave. Today the delivery and hot holding methods appear to have been successful. Ensure very high standards for this operation. NOTE: Ice machine is to be relocated to Vancouver location. NOTE: Some rearranging has occurred in front area to allow for more movement.