INSPECTION REPORT Health Protection KLIU-CAKV8M

PREMISES NAME Burnaby Palace Restaurant		Tel: (604) 437-1818 Fax: (604) 437-1820
PREMISES ADDRESS 3110 Boundary Rd Burnaby, BC V5M 4A2		INSPECTION DATE January 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Godfrey Siu		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Only 1 of 4 sanitizer buckets was prepared for the entire kitchen at the time of inspection. One bucket contained 200ppm chlorine solution, 3 others were made at the time but measured >200ppm chlorine. Correction: all sanitizer solutions should be remade during mid-day break and ready for evening shift. Use test strips on site to verify concentration each time. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 plastic tubs of green beans were stored on floor in dishpit area, 1 bag of onions stored on floor outside walk-in cooler Correction: do not store food on the floor. They are not protected from contamination. All food products must be stored at least 15cm off the floor. > All foods were relocated off the floor at time of inspection. Corrective Action(s): Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 food items were improperly thawing in ambient temperature: 2 containers of frozen meat and 1 large bowl of frozen prawns. Correction: all frozen foods must be properly thawed either under refrigeration at 4C or under cold running water. > 2 containers of meat were immediately relocated to walk-in cooler. > 1 bowl of prawns was immediately placed under cold running water. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor underneath cook line needs cleaning. Grease and food debris noted. Corrective Action(s): Clean and sanitize underneath the cook line as per your sanitation plan. Date to be corrected by: immediately. Violation Score: 3

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

Comments

Routine Temperature Controls: > Walk-in cooler: 3C > Walk-in freezer: -15C (all items were in frozen state) > Stand-up freezer in kitchen: -18C > Prep cooler by stand-up freezer: 1.4C > Prep cooler by veggie prep: 3C **Monitor the insert level - stored food items varied from 4C to 6C internal temperature. Ensure these inserts are not filled too full so they can maintain 4C throughout. Fill only to the line indicated on insert. > 2 door sliding cooler: 2.3C > Prep cooler beside centre prep table: 2C > Prep cooler next to 2 comp sink: 2.4C > Saturn fridge: 2.2C > Stand-up fridge in hallway: 3.6C > 2 door freezer in hallway: -18C > Fridge upstairs: 3C > Freezers upstairs: -19C and -15C > Keg cooler: 2C > Bar cooler: 5C (non-PHFs and bottled beverages only) > Rice warmer: 63C > Soup warmer: 87C > Steamer: 90C General: > Handsinks supplied with hot+cold water, liquid soap and paper towels. > Low temperature dishwasher: 100ppm chlorine residual > No signs of pests at time of inspection. > Ice machine in sanitary condition. > Rice scoops stored in ice water. > Noted proper cooling with time tracking. > Health permit posted. COVID Controls: > Facility is open for dine-in. Current PHO orders mandate maximum 6 patrons per table, seated at least 2m apart, and proof of vaccination required. > All staff on site are masked. > Alcohol-based hand sanitizer available for customers. Signature not required due to COVID protocols. Report reviewed with operator on site.