INSPECTION REPORT Health Protection ABAI-B8RUTZ

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 January 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pierre Barbey		NEXT INSPECTION DATE February 01, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted mildew build up in ice machine. Operator said ice machine is cleaned once every 3 months. B) Noted several wiping cloths on counters throughout the premises. Corrective Action(s): A) Immediately empty ice from ice machine and wash/sanitize the unit. Kitchen manager had staff do this at time of inspection. Suggest increasing frequency of cleaning from once every 3 months to once a month. B) Keep all wiping cloths stored in the sanitizer solution to prevent the growth of bacteria on the cloth, otherwise, use single use paper towel to wipe food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted soap at hand sink at the drink service area of the kitchen appeared to be watered down. Corrective Action(s): Do not mix soap with water. Operator had diluted soap replaced at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted one tray of raw burger patties stored on shelf above tray of ready to eat taco fillings (ie. salsa, cheese, guacamole...etc) and one tray of raw burger patties stored beside the tray of ready to eat taco fillings. Kitchen manager rearranged foods at time of inspection and instructed kitchen staff that all raw meats are to be stored below ready to eat foods. B) Noted one light cover missing in the kitchen. Corrective Action(s): A) Ensure all raw meats are stored separately from ready to eat foods. Ensure all stored foods are covered. B) Replace missing light cover or install sleeves over the exposed light bulbs in the kitchen. Lights can contaminate food if they break. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted hole in wall around piping behind door in the dry storage area. Corrective Action(s): Repair hole in the wall. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall general sanitation satisfactory but more attention is needed in the hard to reach areas. Food debris noted around the perimeter of the walls under the shelving units in the dry storage area and under the work tables in the back food preparation area where the meat slicer and food prep sink is located. Also, noted dust build up on a few ceiling tiles throughout the kitchen Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 3

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

Comments

All hand wash stations with exception of the one located at the drink service line (see violation code 401) were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep coolers, upright sliding two door cooler...etc) Walk in freezer -12C Hot holding of soup 60C Observed proper cooling of foods at time of inspection (cooked vegetables spread of over large tray) No obvious sign of pest activity noted. Meat slicer had just been used at time of inspection. Colour coded cutting boards available on site. Scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in spray bottles 200ppm. (See violation code 302 regarding use of wiping cloths) High temperature dish washer achieved 71C (with thermolabel).