INSPECTION REPORT Health Protection LKIM-CLGR6X

PREMISES NAME Suren Perisan Cuisine		Tel: (778) 682-6770 Fax:
PREMISES ADDRESS 4624 Hastings St Burnaby, BC V5C 2K5		INSPECTION DATE November 24, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mohsen Madaresizadeh		NEXT INSPECTION DATE November 29, 2022
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 = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in areas throughout kitchen. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Floors are not being cleaned nightly. . Corrective Action(s): Ensure floors are cleaned nightly - all the way to the corners and under equipment. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in the following areas: - Dry storage floor - Floor under equipment and dishwasher - Lower shelf next to door . Back storage area requires organizing. Power washer should not be stored on top of bags of food. . Corrective Action(s): Remove all dishes and equipment from lower shelves and floor. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Clean and organize back storage area. . Violation Score: 9

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

Comments

COMMENTS - 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 50 ppm chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items - large batches of rice found to be at appropriate temperatures indicative of proper cooling processes - First In First out methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection Follow up inspection required. Obtain services of Pest Control company. Ensure facility has been thoroughly cleaned and sanitized prior to follow up inspection. NOTE: Relocate coffee makers to bar area. Current area is not approved for food preparation