INSPECTION REPORT Health Protection ATHP-DEGSX7

PREMISES NAME Cockney Kings		Tel: (604) 291-1323 Fax: (604) 299-8406
PREMISES ADDRESS 6574 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE March 5, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daniel Turner		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small number of droppings was observed on one of the storage shelves across from the cook line. A professional pest control company is onsite regularly, reports available for review. Corrective Action(s): Clean with a 100 ppm bleach solution. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The small corner refrigerator at the end of the cook line is not maintaining a temperature of < 4 C. The ambient temperature recorded was 11 C. Food inside the refrigerator was probed at 6 C. Corrective Action(s): The manager stated that they would purchase a new refrigerator. Ensure that Fraser Health is contacted prior to installing a new refrigerator. Violation Score: 9

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

Comments

-Recommend that dishwasher plate temperatures are checked daily with a max hold thermometer (71 C minimum). If the temperature at the manifold is checked, 82 C is the minimum required temperature. Hand washing sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. The walk in freezer was < -18 C Hot held foods were > 60 C. The dishwasher reached 75 C at the plate level (minimum 71 C). The sanitizer bucket had 100 ppm chlorine. The ice machine was clean and the scoop was stored in a holder. Food is stored 30 cm off the ground. Staff are FoodSafe certified. General sanitation was satisfactory.