INSPECTION REPORT Health Protection LKIM-CWPQRF

PREMISES NAME Grand Neptune Seafood Restaurant		Tel: Fax:
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE October 17, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge)		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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available for use upon arrival of EHO. CORRECTED DURING INSPECTION. staff were instructed to make sanitizer solution. . Corrective Action(s): Staff knew what sanitizer was and did not have to be instructed how to make the sanitizer therefore staff are aware they are supposed to have sanitizer solution made prior to food production and used throughout the day. Discuss with staff. Ensure sanitizer solution is made prior to food production and used throughout the day. Change as necessary. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink next to large stock pots on two burner had three ladles stored within. CORRECTED DURING INSPECTION: EHO instructed ladles to be removed and washed in dishwasher before finding more suitable location . Corrective Action(s): Facility does not have a large number of hand washing sinks. It is extremely important that all designated hand sinks are freely accessible at all times. Storage of ladles in hand sink is unsanitary and is not to occur again. Do not repeat this action. Discuss with staff. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Garbage can lids stored on top of garbage cans. This means staff will have to touch garbage can lid to dispose of paper towels after hand washing. This will recontaminate clean hands. 2) Cell phones were observed in use twice during inspection. Staff appear to converse on cell phones in kitchen food preparation area. 3) Food equipment stored on grease trap in dim sum area. 4) Salted fish stored at back door on floor. . Corrective Action(s): 1) Cease this practice. Keep garbage can lids open to dispose of items easily without touching lids and contaminating hands 2) Ensure that if staff are using cell phones in food preparation areas they are storing the cell phones on their person or in designated areas AND that proper hand washing occurs. 3) Nothing should be stored on grease traps as these items are extremely dirty and not sanitized. 4) No food item is to be stored on the floor . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Side door to casino left propped open. CORRECTED DURING INSPECTION. . Corrective Action(s): Keep all doors closed and tight fitting to prevent against the entry of rodents into establishment. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Cleaning required. Current janitorial staff are not cleaning floors thoroughly enough. Food debris found in corners, under dishwasher and surrounding area, under large equipment and in other hard to reach areas. 2) Exhaust canopy vents are not clean. Grease has built up such that grease drippings have solidified and are above food cooking areas. This has the potential to drop into food. . Corrective Action(s): 1) Discuss with cleaning staff. Floors are to be cleaned nightly including in hard to reach areas 2) Exhaust canopy vents are to be cleaned at least weekly. Ensure this is added to the weekly cleaning routine. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Small wooden table in cooking area is not made of suitable material for area. Item is constructed of materials that are not easily cleanable as they are absorbent. . Corrective Action(s): Replace wooden table with stainless or similar material. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74.9) Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - Multiple functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques observed in cooler unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition; knives and knife rack in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection - Duck cooked on site and none observed to be stored outside of cooler units at time of inspection. (Ensure all drying out of skin occurs in cooler unit) NOTE: bar area has had renovations. Update floorplan and submit for FHA approval. Check with City of Burnaby for approval as plumbing has changed location.