Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-CVLM22
PREMISES NAME
Burnaby Palace Restaurant		Tel: (604) 437-1818
Fax: (604) 437-1820
PREMISES ADDRESS
3110 Boundary Rd
Burnaby, BC V5M 4A2		INSPECTION DATE
September 12, 2023		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Godfrey Siu		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections, Order Rescinded
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 301 noted on Routine inspection # LKIM-CVKQK7 of Sep-11-2023
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Rodent droppings observed:
- On dishes
- In containers storing cups/saucers/bowls etc.
- on shelves
- on food storage containers
- on rolling racks
- in amongst equipment
- inside drawers including drawer storing fortune cookies
- On butcher's block cutting stand
etc.
Correction: All items are to be removed from shelves and sanitized.
Use dishwasher and 200ppm Chlorine sanitizer solution.
Discard any contaminated food item
.

Code 401 noted on Routine inspection # LKIM-CVKQK7 of Sep-11-2023
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Lack of soap at hand sink next to dishwashing unit.
.
Correction: Check all hand sinks daily for liquid soap, paper towels and hot and cold water.
.
Comments

CLOSURE ORDER RESCINDED:

Ensure facility is thoroughly cleaned and sanitized each day. Ensure adequate supply of sanitizer solution.
Upon next routine inspection facility cleanliness and sanitation is to be assessed. If sanitation is satisfactory the facility may be permitted to use ambient temperature time holding as a public health control for potentially hazardous food items provided the food safety plan is updated (and sanitation is acceptable). Using time and ambient temperature as a public health control is only permitted if the conditions are met (outlined in previous inspection report - see previous report for details).

Continue to maintain this level of sanitation