INSPECTION REPORT Health Protection LKIM-C6QSB9

PREMISES NAME Peking Restaurant		Tel: (604) 299-2526 Fax:
PREMISES ADDRESS 5939 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE September 10, 2021	TIME SPENT 0.45 hours
OPERATOR (Person in Charge) Qi Ying Li		NEXT INSPECTION DATE September 17, 2021
INSPECTION TYPE Follow-Up
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 = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): This is a repeat violation. Rags held in dirty sanitizer solution. CORRECTED DURING INSPECTION. . Corrective Action(s): Sanitizer solution is to be changed frequently throughout the day. The solution (liquid) should never appear "dirty" or have food debris floating in it. Change sanitizer solution throughout the day. Remember to rinse sanitizer cloths . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk In cooler unit temperatures running high. Ambient Air Temperatures of 7-9 Degrees Celsius observed throughout inspection. Temperatures did not go down once during duration of inspection. Owner adjusted cooler at end of inspection. . Corrective Action(s): Have walk in cooler serviced by technician. Ensure temperatures of less than or equal to 4 degrees Celsius are obtained and maintained. . Violation Score: 15

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 202 noted on Routine inspection # JFEN-BRCUBR of Jul-09-2020 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Premise making salted eggs and being held at room temperature. Operator claims it is for personal use. Correction: Salted eggs may not be made on-site for personal use. If you want to make salted eggs they must be kept at temperatures at or below 4C / 40F or have your process tested by an accredited lab to show it is food safe.

Comments

ITEMS CORRECTED: - Organization and cleaning in Storage area - Lids placed on most items in cooler units - Dry storage bins used for all opened dry goods - Cleaning of all freezer fronts and tops has occurred. Most shelves have been cleaned. - Walls and equipment have been cleaned. ITEMS TO BE CORRECTED: - Ensure lids are placed on all food items in cooler unit - Continue to clean. Especially hard to reach areas. Rodent droppings found in corners where cleaning is infrequent. - Scoops remain stored in dry food bins. These items are to be removed after each use. Tin cans are not to be used as scoops. - Further organization of walk In storage unit. Items remain on floor.