INSPECTION REPORT Health Protection MLUU-CL6T8X

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE November 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: a) Meat slicer found in dried storage room - organic material/ debris accumulation crusted on it. Operator/ owner explained that it is not used often, maybe once a month. b) small accumulation of oil along cooking line vent hood. Corrective Action(s): a) Before using ensure that meat slicer is cleaned and sanitized properly. Correction: 1 week. b) requires some cleaning and removal of oil on vent hod. correction: 1 week. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Food inside the walk in cooler left uncovered: 1. cut veggies 2. deep fired food 3. shrimp containers B) Cardboard labels touching food directly. Corrective Action(s): A) Covers were put on top of food. B) Ensure that cardboard does not touch food. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer inside standing cooler with sliding doors, thermometer face was cracked. Corrective Action(s): Obtain new thermometer for the standing cooler with sliding doors. Correction: 1 week Violation Score: 1

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

Comments

Front of house: Handwash station has hot/cold water, soap and paper towel. Small bar, mini fridge at 4C Sanitizer: Bleach and water solution in bucket, around 200ppm.Wiping cloths are kept inside bucket. Chest freezer at -17C Back of house: 4 freezers (2 chest freezers and 2 standing freezers) at the very back in the ranges of -17C and -20C one walk in cooler at 4C *see violation about uncovered food one cooler with sliding doors at 4C *see violation about thermometer Good storage practices, food stored off the floor. No signs of pest activity during time of inspection. Wooden cutting boards are kept in good condition - no visible/ distinct groove marks. High temperature dishwasher at 72C on final rinse. bleach and water sanitizer at 200ppm, cloth is kept inside bucket. Permit is posted. Operator has valid FOODSAFE Level 1 certificate, expires in 2023.