INSPECTION REPORT Health Protection DSOG-CP2UHL

PREMISES NAME Olive Tree Royal Kitchen		Tel: (604) 720-0848 Fax:
PREMISES ADDRESS 2127 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE February 14, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Danny Low & Ann Low		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Rice scoops stored on the counter. - Multiple food items stored uncovered inside coolers. Corrective Action(s): - Store rice scoops inside ice water. - All foods must be covered with tight fitting lids or saran wraps. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Dead cockroaches observed underneath the handwash sink and in the middle of the kitchen. Sticky traps installed on grease trap interceptor and underneath the upright freezer. Operator stated that pest control inspects the facility twice a month. Corrective Action(s): - Discard the dead cockroaches. Additional sticky traps are required. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease/ dirt build up on fan covers inside the back upright coolers. Corrective Action(s): Clean the fan covers. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Main handwash station supplied with hot/cold running water, liquid hand soap, and single use paper towels from dispensers. - Low temperature dishwasher dispensed 200ppm chlorine bleach concentration at 38.7C - Surface sanitizer available in designated buckets at 100ppm chlorine bleach concentration. - Dry storage area has adequate space, shelves, cabinets. Basement storage unit has two chest freezers. Only sealed bottled sauces (ie fish sauce) stored inside. Ensure to store all foods on shelves. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted in a conspicuous area. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - Rice cookers > 60C - Hot warmers > 60C. One induction cooker and two electric cookers used for hot holding only. Cooking is done on the stove top under proper ventilation and fire suppression system. - Working thermometers inside all coolers.