INSPECTION REPORT Health Protection ZDER-ARLTF2

PREMISES NAME Fraser Park Restaurant		Tel: (604) 433-7605 Fax:
PREMISES ADDRESS 103 - 4663 Byrne Rd Burnaby, BC V5J 3H6		INSPECTION DATE September 27, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Maricel Pineda		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Whole frozen turkey thawing at room temp in back hall in pan. Corrective Action(s): Ensure all frozen foods requiring thawing is: 1.Thawed over night in cooler (in advance) 2.Placed under cold running water in sink 3.Cooked from frozen Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Lower shelves at front serving area - food debris build up 2. Between flat grill and deep frier - grease and food debris 3. Hard to reach areas Corrective Action(s): Ensure all areas are maintained in sanitary condition. Correction date: 1 week Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Comments

Routine inspection: -Meat cooler: 4 C -Produce cooler: 3 C (New cooler) -Egg cooler: 3 C (New cooler) -Display cooler: 2 C -Beverage cooler: 4 C -Food retail cooler: 3 C -Freezers: <= -18 C -Soups: 62 C -Hot hold unit: turned off (end of operation) -High temp dishwasher noted 71 C at the plate -Sanitizer buckets with wiping cloths noted 100-200 ppm chlorine -All handsink fully supplied -No signs of pest activity noted during inspection -Back hallway remains organized off dining room to allow secondary exit in case of emergency -Ice machine maintained in sanitary condition -General sanitation satisfactory -Rapid cooling of hot soups in cold running water bath and additional cooling under fan in hall way. ***All food products made on-site for retail (Sylvia hot sauce and Soup products) have proper labels