INSPECTION REPORT Health Protection LKIM-CS4SU8

PREMISES NAME Pavilion NE1		Tel: (604) 432-8600 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE May 23, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mike Neal		NEXT INSPECTION DATE May 30, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Currently facility is using an ice bath for food storage of potentially hazardous food items. Ice baths do not keep temperatures maintained below 4 degrees Celsius. Today temperatures of 14 degrees Celsius were observed for food items. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Ice baths are not to be used in place of proper mechanical refrigeration units. Obtain additional mechanical refrigeration units OR rearrange current unit for taco items. Current set up is not approved by Fraser Health. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Two hot holding items on top of hot holding unit at temperatures of 45 degrees Celsius. This hot holding unit is not ideal as it only heats food items from bottom. CORRECTED DURING INSPECTION - items discarded Two burger patties in "Autosham" unit observed to be at temperatures of 55 degrees Celsius - CORRECTED DURING INSPECTION: item reheated . Corrective Action(s): Current hot holding unit is not ideal. These units only heat from bottom. Ensure small amounts of food with lids are used on this unit OR obtain proper hot holding units that are heated using water. Ensure burger patties and liquid it is stored in is maintained at temperatures of greater than or equal to 60 degrees Celsius. Ensure this item is heated to temperatures higher than 60 prior to placing into "Autosham" unit. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of hand soap at hand sink located next to pizza preparation area. CORRECTED DURING INSPECTION - item replaced. . Corrective Action(s): Ensure all hand sinks are adequately supplied at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop for ice machine stored on top of ice machine Scoops for grill stored in sanitizer solution. CORRECTED DURING INSPECTION - Ice scoop run through dishwasher, scoops for grill removed from sanitizer solution. . Corrective Action(s): Ice scoops are to be stored inside clean containers only - not on top of dirty ice machines Scoops on grill should be stored in hot (greater than or equal to 60 degrees) clean water and changed often. The use of sanitizer solution as a method for grill tong and flipper storage is not permitted due to the fact that it can contaminate food items. Ensure this item is discussed and ceases immediately. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. Large quantity of rodent droppings. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door is not tight fitting: Door sweep is broken and exterior screen door has gap at handle area Centre island does not have a door or some other mechanism for prevention of pests into facility . Corrective Action(s): Have new door skirt installed at back door to main kitchen. Have screen door repaired such that bottom of door at casings is tight fitting. Centre island requires some method of preventing pests from entering into facility. The acceptance of rodents into food preparation areas is not acceptable. Consult with Pest Technician regarding methods for prevention including installation of swing door. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in the following places: - on upper counter of POS area across fro pizza prep area - Floor of kitchen area. - Shelf across from grill in kitchen area . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Facility using domestic type paper towel dispensing units for centre island kiosk. . Corrective Action(s): These units are not intended for restaurant use as the top must be held to be in use and items can disappear from hand sink area. Continue to use commercial grade paper towel dispensing units or replace paper towel units with an alternative commercial grade paper towel dispensing unit. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - discussed with staff - Proper cooling methods observed for previously cooked food items – use of walk in cooler unit, opening of lids for hot air to escape - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection