INSPECTION REPORT Health Protection LKIM-CW9PUE

PREMISES NAME Taste of Splendour		Tel: (604) 209-7641 Fax: (604) 873-0886
PREMISES ADDRESS 105 - 4299 Canada Way Burnaby, BC V5G 1H3		INSPECTION DATE October 3, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nazir Habib		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout on floor. NOTE: only in hard to reach corners and under shelves . Corrective Action(s): Clean and sanitize affected areas. Droppings may be old and infestation may be eliminated due to new door sweeps. Can not tell if droppings are old or not therefore can not tell if infestation has been eliminated. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed under shelving units and in corners and behind freezer on floors. . Corrective Action(s): Clean and sanitize affected areas. Discussed with owner. Janitorial staff does not clean in these areas. Schedule with staff deep clean once per month of these hard to reach areas to monitor for rodents. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Drywall missing from back of temporary partition wall. Owner explained this is a temporary wall only. . Corrective Action(s): Wall requires covering as it is in food preparation area. Wall covering does not have to be permanent but must be: - Durable - Easily cleanable - non- absorbent . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection