INSPECTION REPORT Health Protection JKWK-BCKUET

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 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Godfrey Siu		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink ran out of paper towels during inspection. Dish washer hand sink was partially blocked with clutter and washing tubs. Corrective Action(s): Ensure all hand sinks are available for use for staff with paper towels, liquid soap and running water. Allow enough space in work areas to access hand sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Double stacking of food products and containers in coolers and freezers. 2. Boxes of raw meat stored beside bags of bean sprouts. (CORRECTED AT TIME OF INSPECTION) 3. Open cans of pinapple used for storage in coolers. (CORRECTED AT TIME OF INSPECTION) 4. Box of ginger stored on the floor outside of staff washroom. (CORRECTED AT TIME OF INSPECTION) 5. Containers and boxes of food observed stored on the floor of walk in freezer and cooler. Corrective Action(s): 1. Do not double stack foods. Use food grade lids and covers. 2. Do not store raw meat products next to ready to eat products. Always store raw meat products on the bottom and ready to eat products on top shelf. 3. Do not use metal cans to store food. The cans will rust. Use food grade, reusable containers. 4. + 5. Always store food at least 15 cm off the floor on designated shelving and food storage areas. Corrections required today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Containers used to store food observed to be cracked. The white shelving bin used to store diced cabbage. Corrective Action(s): Replace this unit and any other units requiring repair. Correction required today. Violation Score: 3

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

Comments

Equipment repair and cleaning required from last inspection has been completed. Premise in general is sanitary. No signs of pests at the time of inspection. With exception of noted infraction, all hand washing sinks have liquid soap, paper towels and running water. Hot and cold water available. Laundry done on site on high setting and with bleach. 200 ppm bleach in use in buckets with wiping cloths. Dishwasher final rinse at 200 ppm chlorine at the plate. Washroom are sanitary with fully stocked hand sinks. Dry storage in mechanical room and exterior room storage is adequate and sanitary. Ice machine sanitary with dedicated scoop. Equipment in good working order. Hot holding unit rice cooker at 60C and above dim sum. White freezer -12C dumplings, deep frier cooler 2C meats, Glass cooler pinapples 4C, prep cooler at 3C vegetable and tofu, counter cooler 2C sliced cucumber, Deep frier glass cooler 4C chicken balls, walk in cooler 4C sliced beef, walk in freezer below -18C meats, 2 compartment counter cooler tofu 3C, backdoor cooler 3C bean sprouts, Bar coolers are at 4C or below cherries and condensed milk, Ceiling dessert cooler at -18C ice cream, Second floor 4 freezer units at -18C or below dumplings, egg rolls, mango sauce, pina colada mix. Perishable vegetables used for immediate food prep are time stamped and discarded after 2 hours if not used. Temperature monitoring and logs in use. Permit posted in visible location. Chinese Ensuring Food Safety Guides to be dropped off for operator next day.