INSPECTION REPORT Health Protection CTIN-BLFVWE

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE February 3, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE February 17, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup probed in the walk-in cooler were measured at 6C. Corrective Action(s): Operator took the soup out to reheat for dinner service. Ensure that foods stored in the walk-in cooler are kept at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer appear to have meat debris on the guard and a string of meat fiber on the blade. Repeat. Corrective Action(s): Meat slicer must be taken apart, properly cleaned and sanitized (with 100ppm bleach) after use. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Opened cans of food (e.g. preserved raddish, pineapples) were stored in the reach in cooler. Repeat. 2) A cut open rice bag was used to cover vegetables in the walk-in cooler. Repeat. 3) Several items in the walk-in cooler and reach in coolers were left open (e.g. soup stocks, vegetables, meats etc.). Repeat. 4) Rice spatula stored in water at 18C and appears to have lots of rice remaining in the bowl. Corrective Action(s): 1) Always transfer opened cans of food into food grade containers. 2) Do not reuse plastics that are meant for one time use. Cover food with food grade material covers, lids and bags only. 3) Cover food after use in the coolers. 4) Change the ice water bath to keep rice spatulas under 4C and in good sanitation. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen floors and dry storage floors has food debris and cleaning does not appear to be done recently. Corrective Action(s): Deep cleaning is required, complete by follow up inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler air temperature was at 5-6C. Corrective Action(s): Continue to monitor temperature and adjust if needed. Unable to determine if unit was on defrost cycle. Walk-in cooler should be at 4C or colder. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: New dishwasher (NSF approved as per decal) has been added, and is located between the dish clearing table and wooden chopping block. A cardboard has been placed between new dishwasher and wooden chopping block. Old dishwasher is still in the original location. Corrective Action(s): The concern for new location of dishwasher is potential for food contamination. As explained, you may either 1) remove the old dishwasher and place the new dishwasher in the designated, original location or 2) contain the dishpit area to prevent food from contamination. Any splash guard used must be stainless steel, cardboards are not allowed. Complete by Feb 17 2020. In the future, do NOT make any structural changes to the restaurant without obtaining Health Approval. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Reach in cooler: 3C Reach in freezers: -13 to -16C Chest freezers X3: -18 to -25C Rice X2: 60 to 62C Soup: 80C Sauce X2: 61 to 78C New dishwasher (high temp): 74.9C at plate and 184F at gauge, see thermo-label ->please obtain thermo-labels or waterproof thermometers with max setting to check dishwasher daily Bleach sanitizer: 100ppm Exhaust hood service is overdue (Jan 28 2020) -> please have this serviced by follow up inspection Bar three compartment sink operational Ice machine appears to be sanitary, scoop stored outside Pop fridge: 7C No apparent signs of pest noted at time of inspection, service is every 2 months (Dec report reviewed) Health Permit posted and operator's Foodsafe is within expiry date