INSPECTION REPORT Health Protection ATHP-CXSSTV

PREMISES NAME The Peri Peri Shack (Burnaby)		Tel: (604) 765-2427 Fax:
PREMISES ADDRESS 6691 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE November 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ghalib Bhulji		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The front hand washing sink was being used for thawing food. The 2-compartment sink was also being used for food preparation, so no hand sinks were available for use. Corrective Action(s): Do not use the hand washing sink for food preparation. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Droppings found on the shelves and floor in the downstairs storage room. Corrective Action(s): Clean with a bleach solution and provide a copy of the latest pest control report. Further pest proofing is needed downstairs to remove rodent entry points. Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Several items were not stored in pest proof containers downstairs. Corrective Action(s): Ensure that all foods have pest proof containers with lids. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Many items not needed for this restaurant's operation are being stored downstairs. Corrective Action(s): Remove all items not required for this restaurant's operation since clutter can contribute to rodent issues. 1 month. Violation Score: 3

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

Comments

Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. Temperature records for cooler were up to date and they are now being kept for the dishwasher as well. The dishwasher reached > 71 C at the plate level. Quats sanitizer was at 200 ppm. No evidence of pests in the kitchen. General sanitation was satisfactory.