INSPECTION REPORT Health Protection LKIM-CXSRVJ

PREMISES NAME Executive Hotel Burnaby - Lounge		Tel: (604) 298-2010 Fax: (604) 298-1123
PREMISES ADDRESS 4201 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE November 21, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sugunan Manoharan		NEXT INSPECTION DATE November 28, 2023
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Facility has rodent infestation. Rodent droppings observed in bar area on floor and on lower cupboard shelves. . Corrective Action(s): Follow recommendations by Pest Control company. Ensure all exterior doors are tight fitting. Clean any spills It is recommended to keep bar area free of any extraneous clutter and discard all empty chemical bottles. Traps are to be added to bar area. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in bar on lower shelves of cupboards and on floor. . Corrective Action(s): Clean and sanitize affected areas. Soak with 200ppm Chlorine/QUAT or equivalent. Remove any item not necessary for bar on lower shelves and on floor. Keep clutter to a minimum. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from equipment - FOODSAFE level on or equivalent Certified staff present during inspection