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Beira Mar Deli

7370 Gilley Ave, Burnaby · Restaurant

19 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) All items in two new display coolers at 8-10 deg C
      • 2) Portuguese Custard tarts left at room temperature
      • Corrective Action(s): 1) Move all items into either the walk in cooler or another working cooler immediately
      • 2) Portuguese tarts are potentially hazardous food items (they contain egg) and must either be kept at 4 deg C or less, 60 deg C or greater, or maximum of 4 hours at ambient temperature. If you want to keep them at ambient temperatures, keep a time tracking log of when the tarts are brought out.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available. Staff member on site said she did not know where it is located and said that someone else usually handles the sanitizer.
      • Corrective Action(s): 1) Make new surface sanitizer (1/2 tsp bleach per 1 liter of water ): make at least a few spray bottles
      • 2) Keep this available throughout deli/kitchen area to sanitize all food contact surfaces
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1 ) No time tracking in place for portuguese tarts.
      • 2) No temperature logs available. This would have alerted you that your display coolers were not working properly.
      • Corrective Action(s): 1) Staff indiciated they have always left them out at room temperature. As discussed, these tarts contain egg. If you believe the food item is shelf stable, you can provide a lab test result that shows either pH <4.6 or Water Activity (Aw) <0.85 . Otherwise, keep track of each batch and discard every 4 hours. Failure to do so will result in the batch being discarded.
      • 2) begin taking temperatures and recording them for your coolers
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 display coolers at 8-10 deg C
      • Corrective Action(s): Repair or adjust coolers to maintain an internal temperature of 4 deg C or less at all times
      • Correct by: Today
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers present in two new display coolers
      • Corrective Action(s): Obtain thermometers for both coolers
      • Correct by: ASAP
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: New owner on site does not have FOODSAFE. staff did not have foodsafe.
      • Corrective Action(s): New operator to get FOODSAFE. There must always be at least one person with FOODSAFE on site at all times
      • Correct by: This week
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer bleach spray had 0 ppm chlorine residual
      • Corrective Action(s): Solution was refilled with more bleach, achieved 100 ppm chlorine
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 2 display coolers measured 7.6 degrees C (left) and 9.8 degrees C (right)
      • - Probe thermomether was left to check the ambient temperature and measured 8.6 degrees C.
      • - Thermometer present in cooler and measured 8 degrees C.
      • - Semi-soft cheese probed to be at 10.5 degrees C.
      • Date to be Corrected By: Immediately.
      • Corrective action
      • - Remove salted sausages, hard cheese, and semi-soft cheese to walk-in cooler at 4 degrees C.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 Sanitizer bucket had 0 ppm chlorine.
      • 2 Dough mixer and bread cutter not sanitized after washing
      • Date to be Corrected By: Immediately.
      • Corrective action
      • 1 Make sure to mix 1/2 teaspoon chlorine with 2 L of water.
      • 2 Sanitize with chlorine 100-200 ppm after washing.
      • NOTE:
      • - Sink drain plug was not present, however, operator was able to demostrate proper procedures for manual dishwashing in big bucket * Sanitize with 1 tablespoon chlorine + 1 gallon of water and soak for 30 seconds.
      • Corrective Action(s):
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: - Permit has expired.
      • Date to be Corrected By: 28-July-2023
      • Corrective action
      • - Renew permit
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • -Molds on walk-in cooler fan covers.
      • Date to Be Corrected By: 28-July-2023.
      • Corrective action
      • - clean and disinfectant frequently.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Display coolers measured 8 degrees C.
      • Date to be Corrected By: 28-July-2023.
      • Corrective action
      • - Have the coolers repaired to properly maintain the temperature below 4 degrees C or equal
      • - Until the coolers are fixed, use walk-in cooler to properly store sausages, and cheese.
      • Corrective Action(s):
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation (CORRECTED DURING INSPECTION): - Operator does not have FoodSafe Level 1
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • - At least one person on duty must hold FoodSafe Level 1.
      • NOTE:
      • - operator claims that she doesn't serve any ready-to-eat food since COVID-19. Everything is prepackaged and operator is no longer serving food, she can change the business type from FE1 to FO. Until then, operator must hold FoodSafe Level 1.
      • Corrective Action(s):
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray ~0ppm chlorine residual
      • Corrective Action(s): Minimum concentration is >100ppm as per test strips
      • NOTE: do not mix the bleach spray with detergent
      • Post the updated Manual Wash 2-compartment sign provided
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Condenser fan covers in Walk-in cooler are all moldy/mildew covered
      • Corrective Action(s): Clean and disinfect regularly
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is only using towels to plug up the ware wash sinks
      • Corrective Action(s): Operator to obtain drain plugs
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A few pieces of salted cod on other plastic wrapped foods in Walk-in cooler
      • Corrective Action(s): Protect your foods at all times in clean sanitary locations
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in cooler shelves and floors lined with cardboard -some are moldy
      • Corrective Action(s): Remove cardboard shelf and floor liners.
      • Use non-absorbent, smooth, easily cleanable and non-toxic materials such as hard plastic
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left chest freezer in retail section -top lid is not closing properly and seal is off
      • Corrective Action(s): Replace/repair the chest freezer lid
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink next to the display has no paper towels in dispenser
      • Corrective Action(s): Restock handwash sinks
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few filth/house flies present.
      • NOTE: the UV Light attractant and sticky back board device -the lights are burnt out
      • Corrective Action(s): Replace the UV lights in the device
      • Place mechanical devices for the flying insects such as sticky traps/tape
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A few open bulk food bags not in rodent proof containers
      • Corrective Action(s): Once a bulk food bag is open transfer to one of your rodent proof containers
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - Package of rodenticide present on floor in dishwashing area. Rodenticide is not suitable for use within a food premises.
      • Corrective Action(s): - Remove rodenticide from the premises and do not use inside the food premises. Use mechanical traps instead.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Display cooler measured 7C at the time of inspection. No build up of ice observed.
      • Corrective Action(s):
      • - Move all potentially hazardous foods into the walk-in cooler.
      • - Have this cooler repaired so that it is able to maintain 4C/40F
      • - Refrigeration technician called at the time of inspection and is en route
      • Violation Score: 15
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple cold food items stored at > 4C at the time of the inspection. The following deficiencies were noted:
      • - Missing temperature logs for the display cooler
      • - Temperature of the cooler was measured at 15C during the entire duration of the inspection even with sliding doors closed (approx. 1.5hrs)
      • - Coils were completely frozen; lack of adequate cool air circulation inside the cooler.
      • Internal temperature of four prepackaged food items were measured. The following food items (aprrox 300g, no weight written on packaging) were stored between 13.4-15C:
      • - Borges Chourizo Hot x 19
      • - Borges Chourizo Sweet x 16
      • - Salpicoo Minhoto traditional sausage x5
      • - Marcela Blood Ring Sausage hot x 16
      • - Marcela Blood Ring sausage sweet x15
      • - Chourizo Beiras traditional sausage hot x 10
      • - Proscuitto x7
      • - Casteloes Cheese x2
      • - Serrinha Cheese x2
      • - Covo Reserva Cheese
      • - Serra Valmadeiros Cheese x2
      • - Gestrelas Cheese
      • - Asiago Italina Cheese x3
      • - Palthais de Portugal Cheese x5
      • - Topo Cheese x6
      • - Queijo Sao Jorge Cheese x6
      • - Proc Boyaux x12
      • - Salami x1
      • - Limianno cheese x2
      • - Latterie Cheese x2
      • Corrective Action(s): Discard the food items noted above. The operator failed to prove to the health inspector that the deli meats and cheeses stored inside the display cooler were fit for human consumption.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The display cooler used to store cheeses and deli meats measured at 15C at the time of the inspection. The coils are completely frozen. There was a lack of air circulation inside the cooler. This is a repeat violation.
      • Corrective Action(s): Defrost the cooler to eliminate the build up of ice. If the temperature does not maintain temperature < 4C, the cooler must be repaired or replaced. The display cooler MUST maintain temperature < or = 4C at ALL times. The operator must demonstrate this by monitoring the temperature of the cooler daily and keeping daily temperature logs. Do not store any cold deli meat or cheese inside the cooler until the cooler is fixed. If this requirement is not met, a violation ticket will be issued during the follow up inspection.
      • Correct by: Immediately.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left side of display cooler - ice block formed over cooling coils. Noted 6-7 C.
      • Corrective Action(s): Ensure unit is capable of maintaining temperatures at or below 4 C through out display cooler. Left side cooling coils will need to be thawed out to decrease ice build up and allow proper cooling of unit. De-thaw coils.
      • Correction date: 1 week
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese, deli meats and sausages noted at 9 C after lunch rush in display cooler.
      • Corrective Action(s): Ensure all potentially hazardous foods (PHFs) are maintained at or below 4 C. All food above 4 C for more then 2 hours must be discarded. PHFs will be moved to walk in cooler next to deli after lunch rush and over night.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler noted 9 C with probe thermometer. Condenser coil completed frozen solid with ice.
      • Corrective Action(s): Ensure display cooler is functioning properly and able to maintain less than or equal to 4 C. De-thaw coils and monitor unit is capable of maintaining proper temperature.
      • Correction date: July 17, 2017
      • Violation Score: 3
  19. Routine Inspection

    0 infractions