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Organic Early Learning (Food Service)

7535 6th St, Burnaby · Institutional Kitchen

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer measured between 50-100ppm quats. Several bottles tested using both operator and inspector's test strips
      • Corrective Action(s):
      • 1) Obtain new solutions of quat sanitizer. Ensure that it is at least 200ppm quats in concentration
      • 2) Until a new quat solution is obtained, use a bleach solution at 100ppm. Use 1tbsp bleach for 4L of water. Several jugs of bleach available in facility.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Eggs not on bottom shelf in cooler
      • Corrective Action(s): Place eggs on bottom shelf in case of breakage.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Quat santizer measured over 200ppm quats; quat label states that a 10 minute contact time is required
      • 2) Dishwasher did not dispense chlorine at the final rinse cycle
      • Corrective Action(s):
      • 1) Find another food safe sanitizer that has a more practical contact time; until then use 100ppm bleach (1tbsp bleach in 4L of water)
      • 2) Technician called at time of inspection. Until repair, you must wash:
      • - wash and rinse dirty equipment in the dishwasher, THEN
      • - MANUALLY sanitize by soaking equipment in a 100ppm bleach solution for 2 minutes
      • - allow all equipment to air dry - do not wipe dry
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Foam spacer noted inside knife rack.
      • Corrective Action(s): Do not use foam as it is absorbent and may harbour bacteria.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler temperatures are recorded daily then erased.
      • Corrective Action(s): Record cooler temperatures daily and keep a running log for at least 3 months.
      • Violation Score: 1