INSPECTION REPORT Health Protection LKIM-BTSRKP

PREMISES NAME Cockney Kings		Tel: (604) 291-1323 Fax: (604) 299-8406
PREMISES ADDRESS 6574 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE September 23, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Daniel Turner		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ceramic plate used for potato fries dispensing into deep frying units. . Corrective Action(s): This is not the best practice as the plate can chip/break and portions of ceramic plate can enter into large tub of fries. Replace ceramic plate with proper metal/plastic scooper. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed throughout. Specifically area surrounding the potato peeler. . Corrective Action(s): This item should be cleaned after use. Frequent cleaning of this item should reduce fruit flies. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Grease piles observed under deep fryer units. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74) Degrees Celsius at the dish - Three sink plugs available for use - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques observed (cold flowing water in sink for frozen fish) - All food items covered in cooler and freezer units - Receipts available for inspection - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 SAFETY PROTOCOLS: - WCB Safety plan posted and available onsite for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum seating of no more than 6 patrons in place - Restaurant is taking names and phone number records of patrons and keeping for 30 days; those patrons who refuse to provide the necessary information are told dine-in will not be available to them only take-out NOTE: Although the restaurant is taking names, the last names of patrons are not being recorded. Ensure both first and last names are recorded. If patrons are unwilling to provide phone number an email address is sufficient according to the Food and Liquor Serving Premises Order.