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Baci

3728 Hastings St, Burnaby · Restaurant

18 inspections

  1. Inspection de routine

    2 infractions

    • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two prep coolers had ambient air temperatures measured at 9.6'C and 8.2'C. As per the chef, the temperatures were set higher at the time due to ice build-up inside the units. Temperature knobs were adjusted down and temperatures decreased to 4'C at this time.
      • Corrective Action(s): Ensure to closely monitor temperatures when defrosting these units manually- as these units do not have automatic defrosting cycles. Any cold potentially hazardous food stored above 4'C (40'F) for more than 2 hours must be discarded.
      • Score de violation: 5
    • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation: A few rodent droppings were observed on bottom shelves of the downstairs storage room. Food stored in pest proof containers. Traps in place. Droppings were not observed in the upstairs kitchen/food prep area.
      • Mesure(s) corrective(s) : Enlever toutes les gouttes et assainir quotidiennement les zones touchées.
      • Score de violation: 3
      • 315 - Les unités de réfrigération et l'équipement de retenue à chaud manquent de thermomètres précis [par. 19(2)]
      • Observation: The thermometer placed in one of the kitchen prep coolers requires a replacement.
      • Corrective Action(s): Replace the thermometer as discussed at this time.
      • Score de violation: 1
  2. Inspection de routine

    2 infractions

    • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen had items placed in the sink. Chef had removed all items from the sink at the beginning of the inspection.
      • Corrective Action(s): Ensure this particular sink is used for handwashing purposes only, as this is the only handwashing sink available in the kitchen. Ensure to have this sink free of obstruction at all times.
      • Score de violation: 5
    • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Les zones suivantes nécessitent un nettoyage amélioré et plus fréquent:
      • - equipment handles (coolers)
      • - floors underneath large kitchen equipment
      • - étagères de rangement en cuisine
      • Mesures correctives : Veiller à ce que les zones ci-dessus soient nettoyées de façon plus régulière, comme on l'a vu actuellement.
      • Score de violation: 9
  3. Inspection de routine

    2 infractions

    • 301 - Équipement/ustensiles/surfaces de contact avec les aliments non entretenus en état sanitaire [par. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Several plates placed on undercounter shelves had food debris on top. Plates were moved to the dishwashing area by staff at this time.
      • Corrective Action(s): Ensure to have all clean plates stored in a manner to be protected from contamination.
      • Score de violation: 5
    • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation: Rodent droppings were observed on floor of the downstairs storage area. Food stored in pest proof containers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed on a daily basis. Continue to monitor the situation.
      • Score de violation: 3
  4. Inspection de suivi

    0 infraction

  5. Inspection de routine

    2 infractions

    • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in the Bev Air cooler at the cook line measured above 4C. Probed salmon and insert level ingredients measured to be 7.4C.
      • Corrective Action(s): All potentially hazardous foods are to be moved to the Foster cooler. Do not store any PHFs in this cooler until it has been serviced and can maintain 4C or colder at all times.
      • This cooler may be prone to warmer temperatures due to the stove top across. The temperature should be set lower to compensate for this.
      • Score de violation: 5
      • 301 - Équipement/ustensiles/surfaces de contact avec les aliments non entretenus en état sanitaire [par. 17(1)]
      • Observation: Black mildew observed on the front panel inside the ice machine.
      • Corrective Action(s): Empty the machine for proper cleaning and wipe the surface with sanitizer.
      • Date to be corrected by: August 20
      • Score de violation: 5
      • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): See violation 308 - high temperature dishwasher was unable to reach minimum final rinse temperature of 71C. All equipment, dishes and utensils that have been washed today have not been properly sanitized.
      • Corrective Action(s): Discussed with staff - implement temporary manual warewashing until dishwasher is serviced. Dishwasher may be used for wash and rinse only. 2 compartment sink must be used for sanitizing using a bleach solution and submerging for 2 minutes.
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Observed stored food in coolers left uncovered.
      • Corrective Action(s): All stored food must be covered to protect from contamation. For foods that are cooling, loosely cover to protect and still allow air flow for cooling.
      • Date to be corrected by: August 20
      • Score de violation: 3
      • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation: Fruit flies noted around the handsink and 2 compartment sink in the kitchen.
      • Corrective Action(s): Obtain traps for fruit flies.
      • Date to be corrected by: August 20
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Cleaning is required in the cooler/freezer in the basement, and behind this cooler/freezer there are a few rodent droppings around the snap trap.
      • Corrective Action(s): Clean as per your sanitation plan. Make sure the insides of coolers and freezers are regularly addressed.
      • Remove rodent droppings, clean and sanitize the floors in these areas with a bleach solution.
      • Date to be corrected by: August 20
      • Score de violation: 3
      • 307 - L'équipement, les ustensiles et les surfaces de contact avec les aliments ne sont pas de conception ou de matériau approprié [art. 16; art. 19]
      • Observation: Standup freezer in the basement that is furthest from the stairs is in poor condition. The inside cover of the door is breaking, and the lower section of the main compartment has broken so that it is no longer a smooth surface - hard to keep clean.
      • There is an unfinished wooden plank that is wedged under the rinse sink next to the dishwasher. It is not a required piece but is used to support the rinse table when stacked with dishes.
      • Corrective Action(s): Remove this freezer - there is enough space in the other 2 freezers to accomodate.
      • Remove the wooden plank. If extra support in this area is required, use a FINISHED plank or a different material that is smooth and non-porous.
      • Date to be corrected by: August 20
      • Score de violation: 3
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: High temperature dishwasher had a maximum final rinse temperature of only 69.8C after 5 runs. Minimum is 71C for sanitizing.
      • Bev Air cooler had air temperature of 7.4C.
      • Corrective Action(s): Service dishwasher ASAP. Operator has already called technician to arrive on site today before dinner service begins.
      • Service Bev Air cooler ASAP. Air temperature must be maintianed at 4C or colder at all times.
      • Date to be corrected by: August 14
      • Score de violation: 3
  6. Inspection de suivi

    0 infraction

  7. Inspection de routine

    2 infractions

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation: - High temperature dishwasher final rinse temperature was not adequate to sanitize dishes. Temperature at dish surface was 65.9C. Required to be 71C.
      • Note: Restaurant had concluded lunch service and was not in operation as per regular operating hours.
      • Corrective Action(s): - Per code 308, repair dishwasher so that it is able to effectively sanitize dishes.
      • - In the interim, wash dishes in dishwasher and manually sanitize dishes used for food preparation in 2 compartment sink.
      • - Dishwasher to be repair prior to opening for dinner service.
      • Taux de violation: 15
    • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: - Debris/grime present on floor under prep table (where dishes are stored) on north wall of kitchen.
      • - Minor amount of dust or mold present on ceiling of walk-in cooler.
      • Corrective Action(s): - Clean the above noted areas. To be corrected by: 06-Sept-2023
      • Score de violation: 3
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: - High temperature dishwasher rinse cycle did not meet required temperature to sanitize dishes. Temperature at dish surface was 65.9C
      • Corrective Action(s): - Repair dishwasher so that it is in good working order and capable of sanitizing dishes. To be corrected by: 31-Aug-2023
      • Note: Technician was called by Operator at the time of the inspection and is scheduled to arrive on-site prior to dinner service.
      • Score de violation: 9
      • 315 - Les unités de réfrigération et l'équipement de retenue à chaud manquent de thermomètres précis [par. 19(2)]
      • Observation: - Thermometer in line cooler across from cook line was not working
      • Corrective Action(s): - Replace thermometer in line cooler so that temperature can be monitored. To be corrected by: 06-Sept-2023
      • Score de violation: 1
  8. Inspection de routine

    1 infraction

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (INSPECTION CORRECTE) :
      • - Chlorine sanitizer bleached out the test strip - indicating the concentration is too strong.
      • Mesures correctives:
      • - Ensure correct ratio is used for chlorine sanitizer. Half cap (2-3ml) of bleach to full spray bottle of water is good. Sanitizers were diluted with more water at the time of inspection and were measured at 200ppm.
      • Score de violation: 5
  9. Inspection de suivi

    0 infraction

  10. Inspection de routine

    2 infractions

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer read 0ppm chlorine with test strips. Only one bottle was available for both the front bar and the back kitchen.
      • Corrective Action(s): Ensure to prepare bleach sanitizer solution with 1/2tsp bleach to 1 L of water. Do not mix in soap or detergent. A new bleach solution was made by the chef at the time of inspection. Ensure an extra bottle that is labelled as sanitizer is available at the front bar area.
      • Taux de violation: 15
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Eggs and raw meats stored above ready-to-eat produce items (lettuce, lemons etc.) in walk-in cooler.
      • Corrective Action(s): Ensure raw items as such are stored below RTE food products to prevent contamination.
      • Date à corriger par: Immédiatement.
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation:
      • - Built-in mixer observed with dried up dough.
      • - Plastic containers containing pizza dough flours etc. observed with flour on top.
      • - Sticky residue build-up observed underneath the rack storing pop syrups.
      • - Ice machine with grime build-up observed.
      • Mesures correctives:
      • - Ensure to clean areas noted above. Staff stated ice machine was cleaned recently. Ensure that all surfaces are cleaned & sanitized including the interior panels after empyting out the ice machine.
      • Date to be corrected by: April 29, 2022
      • Score de violation: 9
  11. Inspection de routine

    0 infraction

  12. Inspection de suivi

    0 infraction

  13. Inspection de routine

    1 infraction

    • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted 3 prep cooler unit insert door/lids open at time of inspection. Insert temperatures range from 6C to 9C. Undercompartment was at 4C for all three coolers.
      • Corrective Action(s): Keep prep cooler unit insert door/lids closed when not in use to ensure foods in inserts are maintained at 4C or less.
      • Score de violation: 5
      • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Ice machine had mildew build up in it.
      • B) Only one bottle of sanitizer solution available and was being shared between the bar and back kitchen. Wiping cloths observed on counters at time of inspection.
      • Corrective Action(s): A) Empty ice machine and clean/sanitize the unit. Ensure ice machine is cleaned/sanitized regularly - suggested minimum once a month. Operator had staff empty ice machine at time of inspection.
      • B) Ensure food grade sanitizer solution is readily available in each food handling area (ie. bar and the back kitchen). If reusable wiping cloths are used, ensure they are stored in a container of sanitizer solution to prevent microbial growth on the cloths. Otherwise, use single use paper towel to wipe.
      • Taux de violation: 15
      • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Large garbage can was obstructing hand sink in the back kitchen. Also noted cleaning sponges/pads stored in the hand sink.
      • Corrective Action(s): Do not block hand sinks and do not store anything in the hand sinks. Ensure hand wash stations are unobstructed and clear for use at all time.
      • Score de violation: 5
  14. Inspection de routine

    2 infractions

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted meat slicer with dried food debris on it. Staff member on duty took meat slicer apart and put the parts through the dishwasher.
      • Corrective Action(s): Ensure meat slicer is taken apart and thoroughly washed and sanitized after each use.
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Noted damp towel being used to cover the lettuce salad in the prep cooler unit insert.
      • Corrective Action(s): Do not use damp towel to cover foods as the damp towel is not sanitary and can contaminate foods with bacteria.
      • Score de violation: 3
  15. Inspection de routine

    1 infraction

    • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station beside food preparation sink was blocked with garbage can. Paper towel dispenser was empty but rolls of paper towel where stored on a holder on the shelf across the hand sink. Staff member replaced paper towel in dispenser at time of inspection.
      • Corrective Action(s): Do not block hand wash station and ensure paper towel in dispenser is replaced as soon as it runs out.
      • Score de violation: 5
  16. Inspection de routine

    2 infractions

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted ice machine had some stains and mildew build up inside. Showed operator at time of inspection. Operator said the ice machine is cleaned and sanitized once a month.
      • B) Sanitizer in spray bottle was too strong (ie. bleaching out the test strip).
      • Corrective Action(s): A) Discard ice. Thoroughly clean and sanitize inside of the ice machine. Ensure stains and mildew are removed.
      • B) Ensure sanitizer is maintained at 100ppm. Staff member diluted sanitizer at time of inspection.
      • Score de violation: 5
    • 210 - Aliments non dégelés d'une manière acceptable [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted bags of vacuum packed frozen steak in container in the downstairs storage area at room temperature.
      • Corrective Action(s): Ensure foods are thawed in cooler unit at 4C or less or under cold running water. Do not thaw foods at room temperature.
      • Score de violation: 1
      • 307 - L'équipement, les ustensiles et les surfaces de contact avec les aliments ne sont pas de conception ou de matériau approprié [art. 16; art. 19]
      • Observation: Noted stack of paper towel for bar hand wash station stored on the counter. Operator does not wish to install a dispenser. No concerns with hand washing at time of inspection.
      • Corrective Action(s): Place paper towel in a holder behind the bar.
      • Score de violation: 3
  17. Inspection de routine

    1 infraction

    • 307 - L'équipement, les ustensiles et les surfaces de contact avec les aliments ne sont pas de conception ou de matériau approprié [art. 16; art. 19]
      • Observation: A) Noted handle on undercounter across cookline had duct tape on the handle
      • B) Some foods in prep cooler units were being covered with cloth towels
      • Corrective Action(s): A) Remove duct tape and repair/replace cooler unit handle if necessary. All surfaces are to be of smooth, non absorbent and washable material.
      • B) Do not use cloth towels to cover foods are they are absorbent. Use proper food grade materials (ie. lids, saran wrap..etc)
      • Score de violation: 3
  18. Inspection de routine

    0 infraction