INSPECTION REPORT Health Protection CTIN-BHGSGD

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE October 31, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 303 noted on Routine inspection # CTIN-BH9TYG of Oct-24-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water at two compartment sink and handwashing sink in the kitchen measured at 20 to 23C. Dishwasher was operational. Correction: Please have technician service the hot water tank so hot water can be at least 38C at all times. Complete this ASAP.

Comments

Hot water tank was repaired, photo of invoice taken at time of inspection. Hot water at two compartment sinks was at 44C, 42.6C at kitchen handsink, 43C at server handsink, 46C at three compartment sinks and >40C at washroom sinks. Dishwasher was running when other faucets were turned on and dishwasher was able to attain 78.2C at plate. Apron relocated to dry storage room next to staff washroom. Paper towel dispenser at bar three compartment sinks has been secured. Spoon is placed in starch water mixture for dispensing. No sauce or noodles on stove or oven. No potentially hazardous food left at room temperature at time of inspection. No pooling of eggs noted at time of inspection. Exhaust hood, kitchen floor and counter sanitation has improved. ->Discussed that hard to reach area need more attention. Pink glove obtained for warewashing. Green gloves remain for handling raw meats. Meat slicer appears to be maintained. ->Discussed to try and remove some yellowing stain like spots on the unit. Wet wiping clothes left in 100ppm bleach sanitizer. ->Discussed to use dry towels to hold handle of hot woks as heat transfers faster through wet towel. No food stored on the floor either at time of inspection.