INSPECTION REPORT Health Protection LKIM-CB3T8J

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE January 27, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE January 28, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO to facility. This is a repeat violation. CORRECTED DURING INSPECTION. . Corrective Action(s): Sanitizer solution needs to be prepared at the beginning of the day and available and used throughout the day. It is unacceptable to be lacking Sanitizer solution. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food items are not covered in cooler units. . Corrective Action(s): Food items are to be covered in cooler units. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Severe pest infestation. - Rodent droppings found at facility throughout. - Facility currently serviced by a professional pest control company. Previous date is December 2021. . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in the following locations: - On floor under dishwasher and behind dishwasher - On floor under rice cooker/warmer area - On floor between chest freezers - On shelves in ALL dry storages areas including on tops of canned food and boxes - On lower shelf behind main grill food prep area - On upper shelf where plastic wrap is stored - On food preparation shelving unit of flour batter station next to grill . Food splatter observed on shelves, on walls, on counters Debris found under grill . Corrective Action(s): CLEAN AND SANITIZE FACILITY THROUGHOUT Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Sanitize tops of canned food items as these have rodent droppings on top Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. . Violation Score: 15

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

Comments

FACILITY IS ORDERED CLOSED BY FRASER HEALTH AUTHORITY REASON FOR THE CLOSURE ORDER: 13. Equipment/utensils/food contact surfaces are not maintained in sanitary condition [FPR s. 17(1) – s. 16] 16. Premises is not free of pests [FPR s. 26(a)] THE FOLLOWING ACTIONS ARE TO BE TAKEN: 1) Cease all food production IMMEDIATELY. No food production is to occur during cleaning of rodent droppings to prevent against contamination. 2) Clean and sanitize all areas affected by rodent droppings. Remove all rodent droppings/feces from facility. All floors, shelves, equipment, utensils, dishes, canned food surfaces contaminated by rodent droppings must be cleaned and sanitized to remove rodent droppings. Remove all items from shelves and clean and sanitize. Move all items off floor to sanitize floor properly. Discard any contaminated food and single use utensils and dishes. All surfaces (including floors, shelving units, buckets and counters) must be sanitized with 200ppm Chlorine or run through dishwasher 3) Clean and sanitize all dishes, utensils and serving items. All food preparation utensils, pots and pans and dishes, etc must be sanitized through dishwasher 4) Fill any holes with non-chewable (i.e. metal or wood) materials. Seal exterior doors. Inspect remainder of facility for holes. 5) All items are to be stored up off floor 15 cm. Remove clutter. Organize. Discard garbage. 6) All food items in dry storage room are to be raised off floor minimum 15 cm. All dry goods are to be stored in pest proof containers. 7) Do not open facility without approval from Fraser Health Authority. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility COMMENTS: - Pest control program in place - 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 ppm at the dish - Back door closed during inspection - Pest proof containers for all dry storage items - FoodSafe Certified staff present during inspection