INSPECTION REPORT Health Protection SSZO-CEGTY3

PREMISES NAME Burnaby Palace Restaurant		Tel: (604) 437-1818 Fax: (604) 437-1820
PREMISES ADDRESS 3110 Boundary Rd Burnaby, BC V5M 4A2		INSPECTION DATE May 16, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Godfrey Siu		NEXT INSPECTION DATE May 18, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 82

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food containers are noted on rack with no time tracking. Food temperatures are measured to be 35.9oC and 26oC. Corrective Action(s): Cool foods properly: 1. 60oC to 20oC in 2 hours - room temperature, time tracked, shallow containers, no lid 2. 20oC to 4oC in 4 hours - in coolers Please note foods CANNOT be used until the full cooling procedures are finished (a total of 6 hours). Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Partially deep fried products (ie. chicken, seafood, pork, etc) are observed at room temperature with no time tracking. Temperatures ranged from 18.9oC to 20.4oC. Corrective Action(s): Potentially hazardous foods should be kept hot (over 60oC) or cold (less than 4oC). Do not store potentially hazardous foods at room temperature with no time tracking. 6 containers of foods discarded. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food containers (ie. sauces) are observed on floor in kitchen. 2. Too much food items are observed in walk-in cooler. 3. Coolers by back door are not locked. Corrective Action(s): All foods must be stored at least 6 inches above ground. Re-organize walk-in cooler, and order less. Coolers by back door must be locked to protect food from contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Mice dorppings are noted throughout facility (both kitchen and upstairs). Droppings are noted on shelves where clean dishes are stored, on floor in dishwashing area, by staff washroom, upstairs along ledge in hallway, upstairs by chest freezer, upstairs storage. A bag of poison also noted on upstairs storage room. Pest control company comes once a month. Corrective Action(s): 1. DO NOT use posion in food facilities. Remove poison from facility. 2. Remove all droppings. 3. Increase pest control visit frequency. 4. Follow pest control technician recommendations. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pest control company report noted issues such as crack in drywall, water issue in kitchen, cleaning required in kitchen, and excessive clutter. Corrective Action(s): Recommendations made by pest control company must be diligently followed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation is poor. Corrective Action(s): The whole facility (upstairs and kitchen) require thorough cleaning. In particular, and to name several: -->ventilation exhaust system (no sticker is noted on system for last cleaning) -->deep fryers (bottom compartment) -->floor under deep fryers (pool of grease noted) -->table under cooking equipment (caked on grease noted) -->gap between each cooking equipment -->floor under whole cooking line -->wall/area behind cooking equipment -->counters, cabinets, etc -->cooler door handles -->behind all coolers -->staff washroom Violation Score: 15

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

Comments

Health permit is posted Kitchen: Single door prep cooler by deep fryer: 3.7oC Single door veggie prep cooler: 3.9oC Single door undercounter cooler: 3.9oC *2-door sliding cooler: 6.7oC *Walk-in cooler: 4.3oC *2-door undercounter cooler (across from walk-in): 4.9oC *Single door cooler by back door: 8.6oC Single door stand up freezer: -8oC Rice: 64oC Soup: 76oC Back door: Single door cooler: 4oC 2-door stand up cooler: 3.6oC Front bar: 2-door undercounter cooler (beer keg): -2.2oC *2-door undercounter cooler (beverage): 6.4oC Domestic freezer: -18.4oC Rice: 65.4oC Upstairs: Single door stand up cooler: 3.8oC Single door stand up freezers: -26oC and -14.8oC Chest freezer: -11oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations Dishwasher final rinse reaches at least 50ppm chlorine on plate Bleach sanitizer in buckets are observed This facility is ordered CLOSED until a follow-up inspection is conducted by Fraser Health Authority. In order to re-open: 1. Rodent droppings must be removed in the whole facility (upstairs, and kitchen). 2. Pest control visit should be changed to twice a month until mouse issues are controlled. 3. Pest control company must come for another visit prior to re-opening inspection. 4. Crack in drywall as observed by pest control technician must be sealed. 5. Whole facility must be thoroughly cleaned. 6. All coolers, especially the ones which noted temperatures of greater than 4oC, must be maintained at 4oC or less. *No signature is required at this time.