INSPECTION REPORT Health Protection KKIM-CWZPN9

PREMISES NAME S&W Pepper House		Tel: (604) 916-8177 Fax: (604) 437-5706
PREMISES ADDRESS 1812 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE October 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuefa Hu		NEXT INSPECTION DATE 5 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Debris, grease splatters observed on dining wares not in use. - Dust build up and stains observed in the meat cooler (dining area). - Debris build up behind the gauge meters of the mechanical dishwasher. - Knife box has old, stained base board. - Debris observed on floor underneath equipment (coolers, freezers, cookline) - Cockroach observed on the insect monitor. Corrective Action(s): - Clean areas noted above. - Replace the knife box board. - Replace any old insect monitor. Ensure to maintain sanitation by cleaning all surface to remove food debris and grease build up. Date to be corrected by: Nov 3, 2023 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Lights not working on the ventilation hood. - Thermometer in the front bar cooler is broken. Corrective Action(s): - Replace the light bulbs. Ensure cook area has adequate lighting. - Equip a working thermometer in the cooler. Date to be corrected by: Nov 3, 2023 Violation Score: 3

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - Freezers ranged from -4C to -20C. - Hot held rice at 60C or above. - Sanitizer in bucket measured 200ppm chlorine. - Meat slicer in sanitary condition. - High temperature dishwasher reached 71C or above during the final rinse. - Operator's foodsafe certificate is valid.