INSPECTION REPORT Health Protection DSOG-CNX29X

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 February 10, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yuefa Hu		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: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Multiple sticky traps soiled with dead and live cockroaches. - There was no mouse traps installed in the kitchen. Corrective Action(s): - Replace all soiled sticky traps with new ones. - Install at min one mouse trap in the kitchen. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The high temperature dishwasher achieved 66C at the plate's level during the final rinse cycle at the time of the inspection. After multiple cycles, the dishwasher achieved 73.7C at the plate's level during the final rinse cycle. Corrective Action(s): Fix or replace the high temperature dishwasher. The operator must demonstrate that the dishwasher is able to achieve the minimum sanitizing temperature of 71C at the plate's level during the final rinse cycle. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Nail clipper observed on the shelf above the cook prep table in the kitchen. Corrective Action(s): Remove the nail clipper from the kitchen. Violation Score: 1

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

Comments

- General sanitation satisfactory. - All handwash stations (front/back) equipped with hot/cold running water, liquid hand soap in a dispenser and single-use hand towels. - Surface sanitizer available in designated bins at 100ppm chorine bleach concentration. - Dry storage area has adequate space and wire racks. One chest freezer stored in the basement storage locker. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Operating Permit with a valid decal posted. - Ventilation system appear to be in clean condition. Temperature control: - All coolers < or = 4C - All freezers < or = -18C - Rice cookers > 60C. - Working thermometers inside coolers.