INSPECTION REPORT Health Protection LKIM-CPHR9R

PREMISES NAME Neptune Palace Restaurant		Tel: (604) 566-0897 Fax:
PREMISES ADDRESS 2307 - 4525 Lougheed Hwy Burnaby, BC V5C 0K3		INSPECTION DATE March 1, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 401 noted on Initial inspection # 103999 of Dec-22-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: (1) The bar hand sink soap dispensing unit has been installed too low and needs to be reinstalled higher (2) The tea station handsink has been installed in front of handsink and needs to be reinstalled so that it doesnot block sink but can easily be reached by staff (3) The handsink in the main kitchen area has domestic type, home made paper towel dispensing unit. This unit is unacceptable and needs to be removed and replaced with a wall mount commercial grade unit - in close proximity to sink. Correction: Code 401 noted on Consultation inspection # LKIM-CNUTKK of Feb-08-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Two hand sinks blocked - Dim sum containers blocking hand sink - Shelf has been installed in tea area blocking sink and tea leaves blocking sink . Correction: Ensure all hand sinks are available at all times. Remove shelf. Find suitable location for dirty dim sum steamers not in front of hand sink. . Code 205 noted on Routine inspection # LKIM-CPAR68 of Feb-22-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: - Large amounts of dim sum observed to be stored on rolling rack. - Upon arrival of EHO potentially hazardous food items found in dish storage area across from cooking line. - Cooked duck and pork belly found under and beside oven at temperatures of 20-30 degrees Celsius CORRECTED DURING INSPECTION - all items placed back into cooler unit. Correction: - Obtain additional cooler for dim sum. Large quantities of dim sum should not be at room temperature. Dim sum cooler adjacent to cooking area is required. - Cooking line and relocation of coolers was discussed during initial inspection. No food is to be stored in dish storage area or cooler unit will need to be relocated back to this cooking line area. Discuss with staff. - Cooked pork and duck is to be stored in cooler unit. This was discussed at previous inspections with staff. . Code 401 noted on Routine inspection # LKIM-CPAR68 of Feb-22-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: BAR AREA - Designated Hand sink has been turned off. Other beverage sink is being used for hand washing purposes. BAKERY AREA - Hand sink blocked with stack of dishes and covered by tray with butter TEA AREA - Hand sink blocked by items piled in front of sink MAIN KITCHEN - Oven glove inside hand sink next to oven . Correction: Turn on hand sink in bar area Ensure all remaining hand sinks are free from obstructions. Do not put things in, on or in front of hand sinks. .

Comments

ITEMS CORRECTED: - Hot water available at all sinks - All hand sinks accessible for staff to use - Bar hand sink has been repaired and now fully functional - Staff have area for coat storage - Rice paddles are now stored on ice - Walk in cooler raw meat is separated from ready to eat food items - Knife storage adequate - storage containers for all prep areas - Exhaust canopy has been cleaned - Lack of cooked food out of cold storage during inspection - Microwave has been removed from dry storage area ITEMS TO BE CORRRECTED: - Obtain additional storage racks for dry storage areas including downstairs. More shelves needed. Items are to be stored 15 cm up off floor. - Congee is not to be turned off. Ensure low flame. - Remove cardboard from under oven unit