INSPECTION REPORT Health Protection JFEN-BRCUBR

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE July 9, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE July 10, 2020
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Premise making salted eggs and being held at room temperature. Operator claims it is for personal use. Corrective Action(s): Salted eggs may not be made on-site for personal use. If you want to make salted eggs they must be kept at temperatures at or below 4C / 40F or have your process tested by an accredited lab to show it is food safe. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Noted food debris on meat slicer and other food equipment that has been stored in buckets or shelves. 2) Noted toothbrush and used plastic glove in container with food equipment. Corrective Action(s): 1) Do not store food equipment unless it has been properaly washed and sanitized. 2) Do not store non food items with food equipment. 3) Provide bucket of bleach solution at each work station for wiping cloths *100 - 200 ppm chlorine *2.5 ml bleach for 1 litre of water Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food, grease and dirt noted under and behind equipment and shelving. Corrective Action(s): More cleaning required in these areas. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Noted chips on plates. 2) Walk - in cooler: 3C - 5C. Corrective Action(s): 1) Discard any broken or chipped food contact surfaces. 2) Monitor temperature of walk - in cooler. It should be able to maintain cold potentially hazardous foods at temperatures less than or equal to 4C / 40F. Cooler may need to be serviced. Do not overload cooler. Allow for adequate air flow between food items. Violation Score: 9

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

Comments

Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *review best glove practices with staff *reminder: a clean hand is better than a dirty glove all other coolers @ less than or equal to 4C / 40F hot holding @ greater than or equal to 60C /140F *thermometers present *make sure temperatures are checked at least 2x / day High temperature dishwasher @ greater than 71C at the plate during the final rinse @ greater than 180F at the gauge during the final rinse No signs of pests noted at time of inspection. Keep back door or screen door closed at all times. Premise is currently providing take-out services only. Some COVID 19 safety plan procedures in place. WSBC website has COVID 19 safety plan checklist and other information for COVID 19 Safety plans. BCCDC website has additional information. As per the Provincial Health Officer's Order from May 14, 2020, you must have a COVID 19 Safety Plan on-site and in operation.