INSPECTION REPORT Health Protection LKIM-BZFTXP

PREMISES NAME Parkcrest Diner		Tel: (604) 293-1633 Fax:
PREMISES ADDRESS 15-16 - 5901 Broadway Burnaby, BC V5B 2T1		INSPECTION DATE March 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Chen		NEXT INSPECTION DATE March 31, 2021
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Vitamins found in front bar service area . Corrective Action(s): No medicine or vitamins are to be stored in preparation areas of restaurant. These items are to be stored on person or in designated areas for staff storage. Obtain container to place these items and place in washroom or other staff designated area. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in various locations: - Behind hot water tank on floor - On lower shelf by stand mixer - On lower shelf under dishwasher . Corrective Action(s): Remove all dishes and equipment from lower shelves. All dishes and equipment is to be washed - run through the dishwasher. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Violation Score: 9

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

Comments

COMMENTS - 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 - 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 - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed in cooler unit - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan available on site for inspection - Staff wearing masks in patron area and back kitchen area - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Restaurant is recording names and phone number records of patrons and keeping for 30 days NOTE: Although the restaurant is taking names, the last names of patrons are not being recorded. Ensure both first and last names are recorded. If patrons are unwilling to provide phone number an email address is sufficient according to the Food and Liquor Serving Premises Order.