INSPECTION REPORT Health Protection JELR-CZJTY8

PREMISES NAME Bistro Peekaboo		Tel: (604) 943-7079 Fax:
PREMISES ADDRESS 1297 56th St Delta, BC V4L 2A6		INSPECTION DATE January 16, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chen Yang		NEXT INSPECTION DATE 3 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 No
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: Operator has had several holes/gaps sealed to prevent the entrance of pests. Monitoring traps in place (appear to be empty). There are some what appear to be mouse droppings on the floor in corner under tables. Corrective Action(s): Clean premises thoroughly, continue to monitor for pests, and consult licenced pest control expert if there is still a problem with pests. Keep all food in pest proof bins and clean up food spills daily. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walls (far wall behind sinks) and counters (near server pass through) require cleaning. Floor in hard to reach areas requires cleaning (as shown to operator during inspection). Handles and doors of equipement (fridges, freezers, toaster oven) require cleaning. Counter near sushi prep hand sink is worn. Corrective Action(s): Follow a written routine cleaning schedule. Deep clean kitchen. Repair the counter near the sushi prep hand sink so it is smooth, impervious to moisture, and can be easily cleaned. Clean the fabric curtains that separate the dining area and hallway to washrooms. Violation Score: 9

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

Comments

Routine inspection. Operator on site has a valid Food Safe certificate (exp 2028). Food safety and sanitation plans were updated recently. Develop a written cleaning schedule to help improve cleaning. Coolers are at 4C/40F or colder. Sockeye salmon is at -20C or colder and supplier freezing information was previously provided (same supplier). Sushi rice - made fresh frequently. Hot holding soup >60C/140F. Hand washing sink at front sushi prep area has hot/cold water, liquid soap, and paper towels. Note: Double sink at back has plumbing leak and is currently being repaired. Staff are using the sushi prep hand sink to wash hands although double sink can still be used. Prep sink near cooking equipment is used to defrost food and to wash vegetables (sanitize first). Repair faucet handle as soon as possible. Non-latex disposable gloves also used. Chlorine sanitizer used to sanitize wiping cloths (change frequently). 100-200ppm required (50ppm detected and sanitizer changed during inspection). Commercial dishwasher has a hot water final sanitizing rinse (82C at gauge and 71C+ inside of machine). Cleaning and pest control - see above. Copy of report to be emailed to operator.