INSPECTION REPORT Health Protection CPAK-CQ86S5

PREMISES NAME Peaceful Restaurant		Tel: (778) 285-3365 Fax:
PREMISES ADDRESS A - 3610 Westwood St Port Coquitlam, BC V3B 4S8		INSPECTION DATE March 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ru Zhou Huang		NEXT INSPECTION DATE March 31, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rat droppings (~5) observed in the back storage area in front of the furnace room. Two holes were observed on the adjacent wall. Foods stored in pest proof containers. Droppings were not observed from other areas of the kitchen. Pest control report from today's visit indicated 'no activity'. Corrective Action(s): Remove all droppings and treat the areas using 1000ppm chlorine solution (1bleach:50water). Have the holes sealed and notify the health inspector. Clean up the furnace room as discussed at this time. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher requires a regular maintenance. Temperature guage on manifold not accurate. Final rinse temperature of 82'C at manifold and 71'C at plate level was reached after 3 runs (68'C, 69'C, 60'C and then 71.1'C). Facility mostly does take-outs/deliveries. As per staff, dishwasher is used 3-4 times per day (~7:00pm). Corrective Action(s): Staff to ensure the minimum wash temperature is at above 155'F (150'F required) before EACH use. Ensure to have the dishwasher checked on a regular basis (every 2-3 months) and send a copy of the invoice to the health inspector. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at -18'C. - Hot-holding units operating above 60'C. - General food storage practice satisfactory. - 200ppm chlorine solution available in a labelled spray bottle. - High temperature dishwasher achieved 71.1'C at the plate level. Refer to above comment. - Back storage room satisfactory. NOTE: New cook has been Foodsafe level 1 certified (valid until 2026). General sanitation level of the facility has improved drastically, except mentioned above. Please contact the health inspector for any questions or concerns. No signature due to Covid-19.