INSPECTION REPORT Health Protection DSOG-CJ3SKL

PREMISES NAME S&W Pepper House		Tel: (604) 916-8177 Fax: (604) 437-5706
PREMISES ADDRESS 1812 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE September 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuefa Hu		NEXT INSPECTION DATE September 12, 2022
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Three sticky traps soiled with live cockroaches. Operator unable to provide pest control report by a professional pest control company. Corrective Action(s): Operator discarded the sticky traps. Immediately call a professional pest control company for an assessment and control measures. Provide a copy of the pest control report to the health inspector prior to follow up inspection. At min a professional pest control company must inspect the facilities once a month. If the operator proposes to implement own pest control, there must be a systematic pest control management plan. Correct by: Immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease/dirt in the following areas: - underneath sinks - behind/underneath coolers/freezers - underneath high temperature dishwasher Corrective Action(s): Deep cleaning is required. Deep cleaning involves cleaning in hard to reach areas (ie behind large equipment). This will be checked during the next follow up inspection. Violation Score: 9

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

Comments

- Main handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in designated bucket at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - Basement storage locker contains one chest freezer. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - Prep cooler = 4C - All coolers (kitchen/dining area) < or = 4C - All hot holding units (two rice cookers) = 67-78C - All freezers (chest, upright) < or = -18C. - Undercounter cooler (drinks only) = 4C. - Unable to verify temperature log. This must be available during the next follow up inspection. * Report not signed due to COVID-19. Report reviewed with staff on-site.