INSPECTION REPORT Health Protection CTIN-BH8UQH

PREMISES NAME Parkcrest Diner		Tel: (604) 293-1633 Fax:
PREMISES ADDRESS 15-16 - 5901 Broadway Burnaby, BC V5B 2T1		INSPECTION DATE October 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Michael Chen		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Wet wiping clothes left on the counter. 2) Old meat debris noted on the meat slicer. Corrective Action(s): 1) Place wet wiping clothes in 100ppm bleach sanitizer after use. 2) Take unit apart to properly clean and sanitize the meat slicer each time after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A container of potatoes stored on the floor. 2) Several jugs of sauces and vinegar stored on the floor in the front. 3) Bacon stored in the reach in cooler was not covered. 4) Rice spatula stored in room temperature water. Corrective Action(s): 1) 2) Store food 6 inches off the floor. 3) Cover food when not in use. 4) Ice added to water bath for rice spatula. Violation Score: 9

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

Comments

General: Handsinks X2: soap, paper towel, hot & cold running water available Turkey: 63C Soup: 67C Potatoes: 68C Gravy/sauce: 61C Rice: 74C Reach in freezer (back): -17C Reach in cooler (back): 3C Undercounter coolers X2: 2 and 3C Reach in cooler (front): 4C Chest freezer (ice cream): -15C Chest freezer (separate room): -25C Probe thermometer available to determine food temperature; operator informs that 180F is used to determine doneness *remember to sanitize the probe before use to prevent contamination Creamers stored on ice packs in the front Ice scoop stored in cup outside of ice in freezer Dishwasher (low temp): 150ppm chlorine at plate level *reminder to collect dirty items away from clean food equipment and utensils 100ppm bleach sanitizer available in the front and back area Exhaust hood service is Dec 2019; exhaust filters were maintained No apparent signs of pest noted at time of inspection Health Permit posted and Foodsafe certified staff onsite Note: discussed pooling of eggs (restaurant makes omelet to order) and refrain from using cardboards to line dishpit Also remove duct tape on chest freezer handle as it cannot be properly cleaned.