INSPECTION REPORT Health Protection KKIM-C53UBK

PREMISES NAME Mr Paris		Tel: (604) 420-0095 Fax:
PREMISES ADDRESS 222 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE July 19, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dong Hi (Don) Lee		NEXT INSPECTION DATE July 23, 2021
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: High (≥30) Total Score = 52

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Savoury buns containing sausages and cooked vegetable fillings at room temperature with no time recording being done. Corrective Action(s): - Operator stated the buns are cooled down in room temperature for an hour and then put into the display cooler. However operator could not provide proof of time recording. Ensure to record the time savouy buns are done baking and place them in coolers within 2 hours. - The display cooler for savory buns was at 10C minimum ambient temperature. This cooler is not capable of storing food at 4C or below. All savoury buns were moved to the cake display cooler that is functional at the time of inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door open and door screen is not in use. Corrective Action(s): Ensure the door screen is installed properly at all times when the back door is open to prevent pest entry. Replace the door screen if it is damaged or cannot provide full coverage. Date to be corrected by: July 23, 2021 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall sanitation needs to be addressed: - Lots of debris accumulation on floors beneath equipment and shelvings. - Debris build-up in prep cooler. - Soiled racks in walk-in cooler. - Dusty edges on top of vent unit. - Flour and sugar residues on floor and shelving racks. - Exterior of roller containers (containing sugar etc.) are soiled. - Operator stated the sandwich prep cooler is no longer in use. Some forgotten food items left behind in the cooler and these are creating food spoilage odor when cooler doors are open. - Cutting board on the sandwich cooler is not clean and has brown knife marks. Corrective Action(s): - Ensure areas noted above are cleaned thoroughly. Move the equipment and rackings to allow through cleaning of the floors. - Discard everything in the broken cooler and clean inside. Operator stated this cooler will be replaced. Clean the cutting board or replace the cutting board. Date to be corrected by: July 23, 2021 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Savory bun cooler at 10C minimum ambient temperature. - Walk in cooler door insulation sealing detaching. - No cover for one celing light fixture in the kitchen Corrective Action(s): - Ensure cooler is repaired and/or cooler temperature is adjusted so that the ambient temperature is measured at 4C or below and all food stored in this unit must be probed at 4C or below. - Repair the door seal for walk-in cooler. - Install a cover for the lighting. Date to be corrected by: July 23, 2021 Violation Score: 9

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

Comments

Handsinks are fully equipped. Sanitizer in spray bottle measured at 200ppm QUATS - ensure to have one more sanitizer bottle for the front of house. Hot temperature dishwasher measured at 71C or above during the final rinsing cycle. Coolers measured at 4C or below (except savoury bun cooler). Freezers ranged at -8C to -18C. Monthly pest control service by ORKIN - most recent report states no pest activity. No signs of pest activity at the time of inspection. ** Overall organizations need improvement. Install additional racks to store utensils. Review all equipment, chemicals, ingredients and discard that are not in use or no longer needed. ** Permit fee of $150 was collected at the time of inspection (cheque #675) A follow up inspection will be conducted to confirm all the corrections are made. Report reviewed not signed.