INSPECTION REPORT Health Protection LKIM-D4NSEW

PREMISES NAME Cascade Gardens - Food Service		Tel: (604) 434-2666 Fax: (604) 439-7448
PREMISES ADDRESS 3460 Kalyk Ave Burnaby, BC V5G 3B2		INSPECTION DATE April 25, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ian West		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lower floor storage area has cupboards made of particle board and wood that are showing signs of wear. Raw materials including wood and particle board exposed in area. . Corrective Action(s): Resurface or repaint any shelf that is starting to wear. . Violation Score: 3

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 - Excellent work! no evidence of rodents found at time of inspection. Great improvements since previous inspections. - Pest control program in place - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (78) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Hair restraints in use - Hair Nets - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection