INSPECTION REPORT Health Protection LKIM-CXNTK9

PREMISES NAME Pavilion NE1		Tel: (604) 432-8600 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE November 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Black beans in dry hot well upon arrival of EHO. Beans measured to be at an internal temperature of 45 degrees Celsius. CORRECTED DURING INSPECTION . Corrective Action(s): Ensure if staff are using Limit use of dry hot holding well as it does not conduct heat as well as other units on site. Discuss with staff. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Facility continues to have active rodent infestation. . Corrective Action(s): Continue to monitor for rodents. Increase number of traps in all areas. Follow recommendations by Pest Control Technician and report. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in following areas: - Floor in corner of main center kiosk - Floor in corner of kitchen to the right of large stand mixer - Lower shelves of centre island kiosk - Lower shelves of kitchen in grill area. . Corrective Action(s): Clean and sanitize affected areas. Use 200ppm Chlorine or QUAT based sanitizer. Wet affected areas and allow areas to soak in sanitizer solution . 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 - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (78) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Multiple functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - new door sweep has been installed - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - 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 - units run through dishwasher every 2 hours when busy according to manager - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection