INSPECTION REPORT Health Protection SSZO-AZNUFR

PREMISES NAME Burnaby Palace Restaurant		Tel: (604) 437-1818 Fax: (604) 437-1820
PREMISES ADDRESS 3110 Boundary Rd Burnaby, BC V5M 4A2		INSPECTION DATE June 12, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Godfrey Siu		NEXT INSPECTION DATE June 26, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Many foods noted at room temperature cooling without time tracking (ie. partially cooked noodles, partially cooked spare ribs, deep fried chicken, spring roll fillings, etc). Temperatures of food varies -- noodles at 54oC; spare ribs from 16oC to 22oC; chicken from 24oC to 26oC; spring roll fillings from 28oC to 31oC. Corrective Action(s): Food must be cooled following proper procedures: 60oC to 20oC in 2 hours, at room temperature; then 20oC to 4oC in 4 hours, in coolers. Staff must post time for cooling. 2 containers of spare ribs and 3 containers of deep fried chicken discarded. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Double stacking of containers without lid noted in stand up freezer in kitchen and walk-in cooler. 2. Bag of onion, and 3 oil products noted on floor. 3. Open containers of food (ie. tofu, evaporated milk) noted. 4. Scoops noted in dry goods containers; however, handles are touching the food. Corrective Action(s): Ensure all foods are covered and stored at least 6 inches above ground. Transfer open foods to food grade containers. Store scoops upright so that the handles stick out for staff to grab. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Spring roll fillings are cooling upstairs by window with no screen. Corrective Action(s): A screen should be installed if staff wishes to continue to cool food by window. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The facility requires thorough cleaning in kitchen. Corrective Action(s): The following ares require extra attention: -->deep fryers (bottom compartment) -->stove/burners (heavy grease noted in oil tray and surroundings) -->floor at cooking line (heavy grease noted) -->ventilation exhaust system (due this month) -->all food containers and area below -->BBQ oven (oil drip tray) -->floor around BBQ oven -->all equipment handles Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Found one strainer broken in kitchen. Corrective Action(s): Ensure all equipment and containers are in good working order. Check all equipment and remove any that is broken. Strainer discarded. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Noted staff preparing spring rolls upstairs on hallway by freezers. No handwashing station is nearby. Corrective Action(s): Staff must prepare food where a handwashing station is nearby. Staff has moved to banquet room upstairs where a handwashing station is available. Violation Score: 1

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

Comments

Health permit is posted Fridge A: 3.4oCF Fridge: B: 2.4oC Fridge C: 3oC Fridge D: accidentally turned off by staff but turned on shortly after; temperature at 3.5oC Walk-in cooler: 3oC Fridge E: 3.8oC Fridge F: 2oC Cooler upstairs: 3.4oC Bar coolers: 1.2oC and 4oC Freezers: -16oC to -22oC Hot holding: rice at 79oC and 68oC; soup at 85oC Temperatures of most coolers are monitored and recorded, ensure all cooler temperatures are recorded. Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations No signs of pests at time of visit Dishwasher final rinse reaches at least 50ppm chlorine on plate Bleach sanitizer in buckets noted; ensure rags are stored in sanitizer buckets when not in use Note: Fridge E and F are located just outside the kitchen on the hallway by washrooms and back door. Ensure coolers are locked at all times to protect food from altering.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AZNUFR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment