INSPECTION REPORT Health Protection LKIM-D3BS67

PREMISES NAME Grand Neptune Seafood Restaurant		Tel: Fax:
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE March 13, 2024	TIME SPENT 3.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO par-cooked chicken found to be hanging on lower shelf. Temperatures of 7 degrees Celsius observed. CORRECTED DURING INSPECTION - chicken removed from area and placed into walk-in cooler unit. . Corrective Action(s): This is a repeat violation and has been discussed in the past. Any drying out of chicken and chicken skin is to occur in the cooler unit. Discuss repeat violation with staff and ensure it does not occur again. The remainder of the chicken and squab was found to be stored in the walk-in cooler unit Ensure staff continue to follow this procedure. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Staff observed to prepare personal beverage on food preparation surface Multiple observations of staff beverages stored directly on food preparation surfaces or in food storage areas. Staff Cell phone observed on upper shelf in food preparation area EHO observed raw meat stored above ready to eat food items. EHO observed cooked meat cooling on shelves in dry storage area. EHO observed items for food preparation in dry storage area. Starbucks garbage found hanging from food preparation area. Starbucks cold brew container found inside under counter cooler unit Scoop for ice machine was found to be a bowl Scoops stored directly inside dry storage . Corrective Action(s): Staff beverages should not be located in or on food preparation surfaces. Find more suitable storage location for staff beverages. Ensure staff cell phones are on your person or stored in designated food storage areas. Cell phones are unsanitary. Remind staff of proper cold storage: raw meat is always to be stored below ready to eat food items Remind staff that food preparation is to occur only in designated food preparation areas and NOT food storage areas. This includes food preparation and food cooling Ensure staff are discarding waste at end of shift. Do not store personal items inside cooler units or hanging with other food equipment. Bowls are unsuitable for scoops as they do not have a designated handle and risk contaminating the food with previously handled area. Ensure scoops for dry store items are sent to dishwasher after use and not placed back directly inside dry storage unit. . . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Upon arrival of EHO and throughout inspection back door was left open. Back door has rubber door skirt broken. Rodent entry possible in this area. Many items in dry goods storage areas are stored without proper pest proofing. . Corrective Action(s): Ensure back door remains closed and tight fitting throughout the day. Facility is located in area that has high rodent activity. Prevention is best measure. Repair Back door skirt/sweep so that it is tight fitting to prevent against the entry of rodents. Ensure dry goods are stored in pest proof containers. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - Ceiling mould/dust in walk in cooler - Ceiling dust in main food preparation area - Organize storage area next to live seafood - Food items are not to be stored on floor in walk in cooler unit or in dry storage area. Ensure items are stored up off floor 15cm . Corrective Action(s): Clean areas above. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD 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 (77) Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Ice machine in good sanitary condition - Food items covered in cooler and freezer units - Hair restraints in use - Hair Nets - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Email or physically provide EHO a copy of the renovated floorplan for the front bar area. This area has changed since opening inspection and a floorplan is required for review and records. Please ensure item is labelled properly showing all equipment and hand sinks NOTE: EHO did observed server inspect washroom, attend washroom duties and go back to food service without glove changing. Remind staff, and serving staff, that when duties are changed from food handling (or serving) to an activity that would soil the glove the gloves must be removed and hands washed with new gloves donned once resuming prior food related activity. NOTE: Ensure staff are checking the containers of outsourced cleaned dishware to ensure: 1) items are cleaned and sanitized 2) items are stored in good sanitary condition including wrapped in clean food grade bags and clean containers for transport