INSPECTION REPORT Health Protection ABAI-BGRTZB

PREMISES NAME Executive Hotel Burnaby - Restaurant		Tel: (604) 298-2010 Fax: (604) 298-1123
PREMISES ADDRESS 4201 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE October 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pierre Barbey		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted several wiping cloths on counters throughout the kitchen. Only two spray bottles of sanitizer available in the kitchen. Corrective Action(s): Ensure wiping cloths are stored in a container sanitizer solution to prevent microbial growth on the wiping cloths. Change sanitizer solution as needed throughout the day to maintain minimum required concentration. Otherwise, use single use paper towel to wipe. This issue was noted on the previous inspection report. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink across dishwasher did not have paper towel and hand sink in the server station had a jug in it. Corrective Action(s): Ensure all hand wash stations are fully equipped at all times and do not put anything in designated hand wash stations. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Noted minor fruit fly activity in the kitchen, mostly around the dishwasher area. Corrective Action(s): Do a thorough cleaning in the kitchen, focusing on the dishwashing area. Report activity to pest control company. Follow all recommendations made by technician. Violation Score: 3

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

Comments

All coolers 4C or less (walk in, prep coolers, upright sliding two door cooler...etc) Observed good cooling practices at time of inspection (ie. cooked vegetables spread out over large tray to facilitate cooling at room temperature then to be transferred to walk in cooler) Walk in freezer -18C Hot holding of soup 62C General sanitation satisfactory. Meat slicer appeared clean at time of inspection. Colour coded cutting boards available on site. Ice machine appeared clean. Scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in spray bottles 200ppm. High temperature dish washer achieved 71C (with thermolabel).