INSPECTION REPORT Health Protection ZDER-C4UVJG

PREMISES NAME Parkcrest Diner		Tel: (604) 293-1633 Fax:
PREMISES ADDRESS 15-16 - 5901 Broadway Burnaby, BC V5B 2T1		INSPECTION DATE July 12, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Chen		NEXT INSPECTION DATE 6 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 = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Hot soup in small container cooling at room temp with lid off by open back door. Corrective Action(s): Ensure all hot foods requiring cooling are rapidly cooled: 1. Ice bath 2. Ice wand 3. Shallow pan/container 4. Combination of each above Decrease time food is between >4 C to <60 C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door left open - lower metal barrier (2 ft tall) placed across doorway. Corrective Action(s): Ensure screen door is in place when back door is kept open. Install screen door or keep door closed at all times when not in use. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Top shelves by dishwasher area have exposed raw wood - discoloring and wearing Corrective Action(s): Ensure all surfaces in kitchen are smooth, durable, easy to clean and non-absorbent. Cover shelves with material that meet the above requirements to protect the shelves and allow for cleaning. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: Temperatures satisfactory: Prep cooler: top: 4 C / lower: 2 C Standing cooler: 3 C Standing freezer: -18 C Chest freezer: -15 C Bar cooler: 2 C Ice cream freezer: -12 C Steam table: 65-72 C Rice cooker: 68 C -Hand sinks and staff washroom supplied with hot & cold water, liquid soap and paper towel *Ensure paper towel dispenser is refilled once empty -Food protected from contamination - covered, off the ground -Sanitizer bucket noted at 100 ppm chlorine solution at back and labeled spray bottle at front -Low temp dishwasher noted at 50 ppm chlorine -Proper thawing of frozen foods in standing cooler observed -No signs of pest activity noted during inspection -General sanitation good -Health permit posted Covid precautions: -Masks worn by staff -Hand sanitizer for customers -Barrier at POS