INSPECTION REPORT Health Protection LKIM-D3XQ54

PREMISES NAME Taste of Splendour		Tel: (604) 209-7641 Fax: (604) 873-0886
PREMISES ADDRESS 105 - 4299 Canada Way Burnaby, BC V5G 1H3		INSPECTION DATE April 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nazir Habib		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher not achieving final sanitizing rinse of greater or equal to 50ppm Chlorine at the plate. Sanitizer solution was not as strong as should be CORRECTED DURING INSPECTION - Sanitizer solution changed to new unopened and stronger solution. . Corrective Action(s): Ensure staff are checking chlorine concentrations daily. 50ppm Chlorine needs to be achieved for proper sanitizing of dishware. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat stored above ready to eat food items in walk in cooler unit . Corrective Action(s): Ensure raw meat is always stored below ready to eat food items. Discuss with staff . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in back corner on floor under lower shelving unit. Area hard to reach. . Corrective Action(s): Clean this area and monitor for rodents. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Drywall has been installed at back portion of wall in food preparation area NOTE: Rodent infestation appears to have been eliminated - continue to monitor and have facility serviced by Pest Technician NOTE: Extensive organization of back area has occurred.