INSPECTION REPORT Health Protection CTIN-BH9TYG

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE October 24, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE October 25, 2019
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 = 57

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): An insert half filled with pooling eggs was left on the counter at 16C; basket of bean sprouts at 17C and salty fish submerged in oil at 17C. Corrective Action(s): All items discarded. Discussed to crack eggs pool eggs when menu item is ordered. Do not store pooled eggs. Place bean sprouts in ice water bath during lunch hour or keep in the fridge until use. Once salty fish is submerged in oil it is no longer non potentially hazardous and needs to be kept at 4C in the fridge. Take out to use when ordered. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sweet and sour sauce kept on the stove at 28C. Deep fried chow mein are kept in the oven at 45C. Corrective Action(s): Please ensure that these hot potentially hazardous food are kept at >60C. Operator adjusted stove and oven temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Several wet wiping clothes were left on the counter. 2) Meat slicer used to cut raw chicken was informed to be washed with detergent and water only. Meat debris was observed under the guard. Corrective Action(s): 1) Always store wet wiping clothes in 100ppm bleach santizer between uses. 2) Take apart the unit everytime you clean the meat slicer. Use detergent and water to wash, then rinse off with water and wipe down all parts of the unit with 100ppm bleach then air dry. Directed staff to reclean the meat slicer immediately. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water at two compartment sink and handwashing sink in the kitchen measured at 20 to 23C. Dishwasher was operational. Corrective Action(s): Please have technician service the hot water tank so hot water can be at least 38C at all times. Complete this ASAP. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Observed operator wash hands with glove on. 2) Observed staff use finger to stir cornstarch water mixture then dab hands on towel. Corrective Action(s): 1) Please remove gloves, then wash hands properly with soap and water. Then wear a fresh pair of gloves. 2) Do not use hands to stir food ingredient, use spoons or ladles. Wash hands properly using soap and water, then dry with paper towel. Do not dab dirty hands on wet towel as means to wash hands. Cornstarch water mixture discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Cut cabbage in the strainer was placed on top of a newspaper lined garbage can. 2) Box of chicken was left on the floor to thaw. 3) Container of carrots and broccoli was left on the floor of walk-in cooler. Corrective Action(s): Food should be not be placed on top of garbage can. Food should be placed 6 inches off the floor as well. Thaw food under cold running water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen floor (under cooking line) was greasy, exhaust hood was oily and has heavy grease build up on the exhaust filters. Service for exhaust hood was also overdue (Sept 2019). Counters appear to have some food debris and grease/dust accumulated. Corrective Action(s): Please conduct a DEEP CLEAN in all noted areas and have exhaust hood serviced in 1 week. Violation Score: 9

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available *please relocate apron above staff washroom so it does not block handsink. *please secure paper towel dispenser for bar three compartment sinks *please obtain a different color of gloves to distinguish gloves used for handling raw meats and for washing dishes Prep cooler: 4C Walk-in cooler: 4C Rice: 67C and 70C Soup: 65C Bar cooler: 6C (soda only) Reach in freezer X2: -19C and -12C Chest freezers X2: -16C and -18C Chest freezer in dining area: -17C Dishwasher (high temp): 76.6C at plate 100ppm bleach sanitizer available in bar and kitchen No apparent signs of pest noted at time of inspection Health Permit posted and Foodsafe staff present