INSPECTION REPORT Health Protection CPAK-CBRNWB

PREMISES NAME New Pacific Supermarket - Hot Kitchen		Tel: (604) 552-6108 Fax: (604) 552-6176
PREMISES ADDRESS 1056 - 1163 Pinetree Way Coquitlam, BC V3B 8A9		INSPECTION DATE February 17, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Da Cai Cao		NEXT INSPECTION DATE March 03, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): BBQ meat display case at 51'C. Staff had adjusted the unit to above 60'C at the time of the inspection. Corrective Action(s): Ensure to have the unit operating at 60'C or above at all times. Any cooked food stored in the danger zone (20'C-60'C) for more than 2 hours must be discarded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station available in kitchen was blocked with a tray. Adjacent sink had its knobs removed. Staff had put the knobs back and removed the tray at the time of the inspection. Corrective Action(s): Ensure to have the handwash station free of obstruction and adequately supplied with liquid soap, paper towels and hot/cold running water at all times. DO NOT remove knobs. DO NOT block the sink. Staff should be washing hands after each possible contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: 1) A designated handwash station for the front serving station removed. 2) 3-compartment dishwashing sink being utilized as a prep sink. Currently staff are using the dishwashing sink available in meat department. Corrective Action(s): Ensure to have a designated handwashing station available for the front serving station as discussed. 3-compartment sink available in kitchen should be utilized as the dishwashing sink. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: 1) Blue packaging materials were being saved to be reused to cover food in walk-in cooler. 2) 3 large cooked meats hung inside of the walk-in cooler, directly touching the wall. Corrective Action(s): Discard all used packaging materials. DO NOT reuse these to cover food. Ensure to have a designated hanging station for meats inside the walk-in cooler and have them stored in a sanitary manner at all times. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Major reorganization/cleaning is required in the following areas: - Walk-in cooler - Cooking station (floors underneath/behind large equipment) - BBQ station in kitchen Corrective Action(s): Ensure to have entire kitchen reorganized/cleaned as discussed at this time of the inspection. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Facility was using a handwashing station and dishwashing sink available in the meat department. Corrective Action(s): Front serving station requires to have a designated handwashing station. Ensure to use 3 compartment sink available in kitchen for manual dishwashing, not for food prep. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers operating below 4'C; freezer operating at/below -18'C - Hot buffet station operating above 60'C. - Temperature monitoring system in place. - 200ppm chlorine solution available in a spray bottle. - Professional pest control company contracted for biweekly visits. - Traps in place. No evidence of pest activity observed at the time of the inspection. Please submit the following: - an updated floorplan - a written food safety plan for BBQ pork/duck, meeting all requirement as per Food Premises Regulation. General sanitation of the front area/side prep area satisfactory. However, sanitation of the kitchen requires a major improvement. Refer to above comments. Follow-up inspection to be conducted on Thursday, March 3, 2022. Please contact the health inspector for any questions or concerns.