INSPECTION REPORT Health Protection LKIM-D3CR2R

PREMISES NAME Burnaby Palace Restaurant		Tel: (604) 437-1818 Fax: (604) 437-1820
PREMISES ADDRESS 3110 Boundary Rd Burnaby, BC V5M 4A2		INSPECTION DATE March 14, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Godfrey Siu		NEXT INSPECTION DATE April 04, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice found in walk in cooler unit at temperatures exceeding 4 degrees Celsius. Internal temperatures found to be at 11 degrees Celsius. According to Manager items cooked previous night CORRECTED DURING INSPECTION - Items discarded . Corrective Action(s): Ensure staff are cooling properly. Food items to cool should not be left tightly packed in container. Container lid should be opened to allow for air steam to escape. Cooling should be from 60 to 20 in 2 hours and 20 to 4 degrees Celsius in 4 hours. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cabbage found to be stored at room temperature without time tracking. Facility claims to be time tracking of items with timers. Facility was not to be using ambient temperatures and time tracking as during previous inspection the facility was closed due to severe rodent infestation. CORRECTED DURING INSPECTION - Cabbage discarded. . Corrective Action(s): If facility wishes to store food outside of cold and hot storage during lunch rush, as discussed during previous inspection, the following items are to occur: - Facility must have high standard of sanitation. Improved cleaning is to occur - Records are to be maintained at facility. - Timers are to be LABELLED so that the EHO can easily identify which timer is for what food items - Food Safety plan is to be updated with: copy of intended record sheet, list of food items to be time tracked, what amount of time food is to be stored outside of cooler or hot holding unit, - Outline what is to happen to food items after time period has lapsed (items discarded) . Guidelines for Using Time as a Public Health Control at Ambient Temperatures was provided to owner and Manager at time of inspection. . Until such time as the above items are completed the facility is NOT to store food items outside of coolers or hot holding units for lunch or dinner rush. No time tracking is to be used until facility has provided updated food safety plan for review and facility has cleaned kitchen to comply with the terms of the Guideline. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of soap at the following hand sinks: - Grill - Dishwashing area - Upstairs banquet area CORRECTED DURING INSPECTION - upon direction of EHO these items were refilled . Corrective Action(s): Soap is to be available at all hand sinks throughout the day. Staff must use hand sinks to wash hands throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Knives observed to be stored in cracks between equipment. Rice stored in dirty dry storage container Scoops stored directly inside dry storage containers. Hallway cooler and freezer were not locked at time of inspection Corrective Action(s): Knives are to be stored inside knife holders. Storing between equipment is not permitted as this area is not routinely cleaned. Clean inside of rice container Scoops are not to be stored inside dry storage Hallway cooler and freezer units are not to be stored in public areas as public can freely access this equipment. Facility had added these items after facility had opened. These items are not to be left unlocked to prevent against entry from public. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed at facility. Rodent activity. Evidence of rodents at facility. . Corrective Action(s): Pest Control company was present during inspection and informed EHO no activity however EHO did observe rodent droppings in areas and showed Manager location of droppings. Discuss findings with Pest Control Company. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door has small gap along rubber door sweep. . Corrective Action(s): Ensure back door is tight fitting as this area leads to garbage . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility is in poor sanitary condition. Pooling grease, food debris, grease, dirt, grime, etc. . Corrective Action(s): Cleaning is required in the following places as food debris has been observed: - Remove rodent droppings from take out area. Clean and sanitize affected areas. Use 200ppm Chlorine - Rolling racks (caked on food and grease) - Under grill (food and debris on floor) - Floor of stand up oven (large pool of grease) - Lower and upper shelves have accumulation of grease - Floors throughout - Upper grills of exhaust - Inside ice machine . Rodent droppings found. - Remove rodent droppings from take out area. Clean and sanitize affected areas. Use 200ppm Chlorine . Better and more thorough cleaning is required. The facility is to improve cleaning of hard to reach areas, food preparation areas and conduct deeper cleaning Violation Score: 15

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

Comments

COMMENTS - 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 - Raw meat stored away from Ready to Eat food items - Light covers in place - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection