INSPECTION REPORT Health Protection DNGG-BMNQKA

PREMISES NAME Burnaby Lake Pavilion Banquet Hall		Tel: (604) 320-2218 Fax:
PREMISES ADDRESS 6871 Roberts St Burnaby, BC V5B 3C1		INSPECTION DATE March 13, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 17, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Sanitizer not available for sanitizing food contact surfaces. Corrective Action(s): - Provide a sanitizer suitable for food contact surfaces. [Correction Date: March 13, 2020] - Acceptable sanitizers suitable for food contact surfaces include 100-200 ppm chlorine bleach solution (1 tsp chlorine bleach + 1L water) or 200 ppm Quats. - Provide chemical test strips (intended for chlorine or Quats) to verify sanitizer concentration. Note: Event Specialist has advised that there are no bookings scheduled that require the use of the kitchen facilities for the next week. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - High Temperature Sanitizing Dishwasher not operational at time of inspection. Error messaging is showing, unable to run a cycle on unit. Corrective Action(s): - Adjust and/ or repair unit. [Correction Date: March 13, 2020] - High Temperature Sanitizing Dishwasher must have a minimum Wash Temperature of 66 deg C and minimum Rinse Temperature of 82 deg C as per unit data plate. Note: Event Specialist has advised that there are no bookings scheduled that require the use of the kitchen facilities for the next week. Violation Score: 3

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

Comments

- Kitchen facility not in use at time of inspection. Kitchen facility is made available for use during event bookings. - Handsink supplied with liquid soap, papertowels, hot and cold water. - Sliding Door Cooler: 3 deg C. Thermometer present to facilitate temperature monitoring. (Premises replaced 2 single door coolers with a sliding door cooler). - Ice machine dispensing chute appears maintained in a sanitary condition. Ensure that unit is regularly cleaned and maintained as per manufacturer's instructions. - General sanitation of premises appears satisfactory. - No sings of pest activity noted at time of inspection.