INSPECTION REPORT Health Protection LKIM-CSBSYQ

PREMISES NAME Pavilion NE1		Tel: (604) 432-8600 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE May 30, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 240689 of Jul-10-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Line cooler is measured to be 11.5 deg. C (air temperature) Food temperature at top compartment is measured to be 12.2 deg. C (inserts are placed on top of another bigger insert). Temperature has not been monitored & recorded. Correction: Until cooler is adjusted (fixed to temperature 4 deg. C or less, do not use cooler. All potentially hazardous foods in cooler discarded. Code 302 noted on Routine inspection # 240689 of Jul-10-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Sanitizer at dispensing system was not dispensing sanitizer out. 2) Sanitizer in spray bottle had 0 ppm Quats. Staff indicated there's no test strip available for testing and chef advised staff it's sanitizer. Correction: Staff must check sanitizer concentration using test strips, instead of blindly listening to others. Code 401 noted on Routine inspection # 240689 of Jul-10-2018 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel in dispensers at handwashing station at dishwashing sink and handsink by cooking line. Correction: Paper towel in dispenser must be available at all times. Staff has replenished paper towel in both dispensers. Code 206 noted on Routine inspection # LKIM-CS4SU8 of May-23-2023 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Two hot holding items on top of hot holding unit at temperatures of 45 degrees Celsius. This hot holding unit is not ideal as it only heats food items from bottom. CORRECTED DURING INSPECTION - items discarded Two burger patties in "Autosham" unit observed to be at temperatures of 55 degrees Celsius - CORRECTED DURING INSPECTION: item reheated . Correction: Current hot holding unit is not ideal. These units only heat from bottom. Ensure small amounts of food with lids are used on this unit OR obtain proper hot holding units that are heated using water. Ensure burger patties and liquid it is stored in is maintained at temperatures of greater than or equal to 60 degrees Celsius. Ensure this item is heated to temperatures higher than 60 prior to placing into "Autosham" unit. .

Comments

ITEMS CORRECTED: - Hot holding unit is in use with cast iron containers - items hold heat better than standard steel pans. Operator has informed EHO temperatures of 75 degrees are held on hot holding unit with cast iron pots/pans. - Cold holding has been corrected. Staff have removed tacos from menu for summer months until such time as additional electrical cold storage unit can be ordered for site. - Facility has been cleaned. All evidence of rodent droppings have been removed - Wall mount commercial grade paper towel dispensing unit has been installed at hand sink in coffee preparation area. - Electrical cords have been relocated up from floor to prevent pest access to counters. Cords are tied up at present and do not drag on floor. - Hand sinks adequately supplied - Ice scoop located in container outside of ice machine ITEMS TO BE CORRECTED: - Back door has small gap. Maintenance department has ordered door sweep for all doors NOTE: opening to coffee preparation area remains without swinging door. EHO to assess pest infestation at next routine inspection to determine severity and assess if a swinging door is required.