INSPECTION REPORT Health Protection KLIU-C6TS6Q

PREMISES NAME Lunchpia		Tel: (604) 299-2931 Fax:
PREMISES ADDRESS 103 - 3999 Henning Dr Burnaby, BC V5C 6P9		INSPECTION DATE September 13, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jong Hun Kim		NEXT INSPECTION DATE September 20, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Insert items in prep cooler ranged from 7.0C to 7.2C. 2) Probed bacon and deli meat from stand up fridge both 6.3C. Corrections: 1) Cover all insert items when not in use / after the end of lunch rush to ensure they remain at 4C or colder. 2) Move all potentially hazardous food items into another functional cooler. Only whole vegetables may remain in the fridge until air temperature is 4C or colder. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 6 hot held items next to prep cooler ranged from 47C to 53C. > Increase the heat setting on these hot holding units to ensure food items remain at 60C or hotter. Do not decrease heat or turn off units until closing. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in main food prep area was obstructed with a cutting board. > Relocate cutting board. Please ensure all handsinks are accessible for handwashing at all times. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Stand up fridge in kitchen had air temperature of 6.0C, down from 8.9C since the start of the inspection. Temperature logs were not being maintained since June, unable to verify when the fridge was last maintaining temperature. 2) Stand up freezer missing grab handle. Door can still be opened by gripping onto the side, however is not ideal. Corrective Action(s): 1) Adjust temperature or have the fridge services so that it can maintain 4C or colder at all times. Date to be corrected by: September 20, 2021. 2) Replace grab handle. Date to be corrected by: September 20, 2021. Violation Score: 9

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

Comments

Routine Temperature Control > Prep cooler: 2.1C (see violation regarding insert level items) > Stand up freezer: -11C > Stand up fridge in kitchen: 6.0C (see violation above) > Stand up fridge in serve area: 3.2C > Chest freezer: -21C > Hot held rice: 68C > Hot held butter chicken: 74C General > High temperature dishwasher achieved final rinse temperature of 78.5C as per max/min thermometer. Verified by thermolabel. > All handsinks supplied with hot+cold water, liquid soap and paper towels. > 200ppm bleach solution available for sanitizing food contact surfaces. > General sanitation satisfactory. > No signs of pests at time of inspection. Pest control services provided monthly by the building. > Health permit posted. Note: business has changed DBA as of July 5, 2021. No change in ownership or menu. Application for Health Approval form completed and signed by operator. Signature not required due to COVID protocols. Report reviewed with operator on site.