INSPECTION REPORT Health Protection JCRH-CN8VAK

PREMISES NAME V Show Karaoke		Tel: (604) 438-0886 Fax:
PREMISES ADDRESS B - 6681 MacPherson Ave Burnaby, BC V5H 3Z6		INSPECTION DATE January 19, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jian Xun Song		NEXT INSPECTION DATE 8 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 = 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): No corrections entered

Comments

- Premises serves beverages and limited food. Food items are frozen (pre-made) and cooked/re-heated for service. A few items have been removed from menu since previous inspection. - Beverages and foods continue to be served in single use containers. - Handsink in front bar area and back kitchen area were supplied with hot and cold running water, liquid soap and paper towel - Kitchen and bar area maintained in sanitary condition. - No signs of pest activity noted at time of inspection. Glue boards present for monitoring purposes. - Ice machine maintained in sanitary condition. Manager reported it is emptied, cleaned and sanitized every two weeks. - In use wiping cloths kept in sanitizer solution - 200ppm chlorine Test strips present to verify concentration. - Coolers and freezer were operating at required temperatures (4C or below, -18C or colder) - Single door reach in cooler 1C - Bar cooler 1C - Chest freezer -22C - Thermometers present in coolers and freezer. - High temperature dishwasher operational. Temperature at dish surface was 77C. - Temperature of coolers and freezers are checked and recorded daily. Dishwasher rinse temperature is checked prior to use with external gauge. - Foodsafe requirement met at the time of the inspection - Manager present and has a valid Foodsafe level 1 certificate. Additional staff member has Foodsafe level 1. Certificates kept on-site. - Health permit posted with valid decal affixed.