INSPECTION REPORT Health Protection DNGG-D2Y26N

PREMISES NAME PriceSmart Foods 2280 Lougheed - Restaurant		Tel: (604) 219-7254 Fax:
PREMISES ADDRESS 9899 Austin Rd Burnaby, BC V3J 0L3		INSPECTION DATE March 1, 2024	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Eddie Kim		NEXT INSPECTION DATE March 11, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 71

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Insert tray of fried pork stored at ambient temperature. Temperature of pork: 28C to 33C. - Food handler states that pork is cooked-cooled-refried-served. Food handler states that pork was cooked >2 hours ago (unsure of actual time), and is "cooling" before it is placed in walk-in cooler to be refried later. No time and temperature tracking taking place. Cooling procedures per Food Safety Plan is not being followed. Corrective Action(s): - Discard insert tray of fried pork. - Review Food Safety Plan and properly train food handlers regarding safe and correct cooling processes. [Correction Date: Immediately] **Blast Chiller should have been used to quickly cool fried pork. There are many items being prepared and cooked at any given time in the "hot food" area and it appears that it is difficult for food handlers to keep track of items that require cooling. There also does not appear to be adequate space for food to safely cool without being contaminated (tray of fried pork was placed on top of an oil jug that was stored directly on the ground against the end wall). **Organize/ schedule food preparation accordingly. Food must be cooled properly. Food must be protected from contamination during the cooling process. The addition of another blast chiller in the "hot food" area is highly recommended to facilitate safe cooling processes as there is a high volume of food being prepared and processed during peak demands in the "hot food" area. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Temperature of potentially hazardous food items stored in the congee/ ramen open cold display case are >4C: - Pork: 11.4C - Duck: 14.7C - Eggs: 7.6C - Sliced Pumpkin: 9.7C - Tofu: 11C - Kitchen Manager states that open cold display case is filled in the morning at approximately 7 am and service for congee ends at 11 am, continued by service for ramen. Leftover ingredients at the end of the day are covered and used the following day. - >4 hours between cold display case filled and time of inspection. - Large amounts of various noodles, meats, pooled eggs, cut vegetables, sprouts stored at room (ambient) temperature in "hot food" area. Food handlers state that food is out and too be cooked throughout the day. Kitchen Manager stated that walk-in cooler is "too far" for food handlers to keep walking back and forth to take food to cook when needed. Food handlers from "hot food" area would also have to walk through all the other sections of the restaurant to access walk-in cooler. Corrective Action(s): - Discard all items listed above. Kitchen Manager also agreed to discard all other items (cut vegetables and various toppings) stored in the open cold display case. - Store all items not being cooked immediately into the walk-in cooler and/ or under counter prep coolers. Only food that is to be cooked within the next 1-1.5 hours can be in kept in the area. All other items must be stored ≤4C until it is ready to be used. - Cold Potentially Hazardous Foods must be stored and/ or displayed ≤4C at all times. [Correction Date: Immediately] Note: Kitchen Manager states that Open Cold Display Case is in the wrong location and thus could be contributing to challenges of keeping food ≤4C (unit is between two hot holding steam tables). Kitchen Manager states that unit location is scheduled to be switched with ramen soup steam table in the upcoming month. **In the interim, items stored in the Open Cold Display Case must be double tray with ice directly underneath. Only store enough food for use within 2 hours. Leftovers must be discarded. This is a temporary solution until the Open Cold Display Case is serviced, relocated, and capable of maintaining food temperatures ≤4C. **Additional Cold Storage required in the "hot food" area. **Additional Frozen Storage required in the "hot food" area. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Dirty food equipment are being prewashed in food preparation sink (at "clean" side of dishwasher) and then arranged on dishwasher trays that are placed where clean and sanitized dishes come out of the conveyor belt style dishwasher. Dirty food equipment dishwasher trays are then carried over to the other end of dishwasher to go through dishwasher cycle. "Clean" end of dishwasher table is contaminated from dirty/ soiled equipment water and detergent. Corrective Action(s): - All cleaning and dishwashing is to take place in the 3-compartment sink designated for dishwashing only (located on the "dirty" side of the dishwasher. - Clean and sanitize "clean" end of dishwasher table. [Correction Date: Immediately] **Label sinks clearly: DISHWASHING ONLY; FOOD PREPARATION ONLY Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - 0 ppm (no) QUATS detected in one QUATS spray bottle. Corrective Action(s): - Empty spray bottle contents and refill with 200 ppm QUATS. **Use QUATS test strips and verify sanitizer concentration before refilling sanitizer spray bottles.** - 200 ppm QUATS available from dispenser adjacent to spray bottle storage. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Large pail of defrosting food defrosting in sink filled with water. Sink is a designated dishwashing sink and beside "dirty" side of dishwasher. Sanitizer hose also submerged in water where food is defrosting. 2. Open container of shrimps defrosting in sink designated for food preparation. However, both adjacent sink compartments are filled with soiled food equipment while food handler is washing/ spraying soiled food equipment before placing in dishwasher. Spray water and detergent potentially contaminating shrimps in adjacent sink. Corrective Action(s): - Reorganize sink usage. Discard food that may have been contaminated. - Food must be protected from contamination at all times. - Food preparation (including defrosting) must only take place in designated food preparation sinks. Dishwashing is not permitted in food preparation sinks while they are being used for food preparation. [Correction Date: Immediately] **Label sinks clearly: DISHWASHING ONLY; FOOD PREPARATION ONLY Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Heavy grease accumulation observed on ventilation exhuast hood filters above "hot food" area cooking equipment. 2. Large accumulation of water and liquid from washed and hung poultry in meat prep walk-in cooler puddling on meat walk-in cooler floor and flowing through door into main walk-in cooler area. Food handlers who access items from main walk-in cooler have to walk through meat liquid puddle and track contaminated water back outside in the kitchen. Produce, salads, and ready-to-eat foods are stored on shelving next to meat prep walk-in cooler. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. - Sanitize areas contaminated with water and liquid from washed and hung poultry. - Find a solution to catch water and liquids from hung poultry so that it does not accumulate, puddle and spread into the main walk-in cooler and kitchen area. [Correction Date: 08-March-2024] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Congee/ Ramen Open Cold Display Case is not maintaining cold potentially hazardous foods ≤4C. - While unit is connected to Microtherm System and temperature display reads 31F (-0.6C), kitchen manager states that there is no cold air circulation. Ice accumulation also noted on all sides of unit. Corrective Action(s): - Repair and/ or adjust unit. Open Cold Display Case must be capable of maintaining food ≤4C. ** Verify that temperature readings are correct. ** Defrost unit. ** A cover/ lid for the unit may help unit maintain food ≤4C. ** Kitchen Manager states that unit is scheduled to be relocated in the upcoming month (unit is currently between two hot holding steam tables). This *may* help. However, a cover/ lid for the unit may be useful regardless. [Correction Date: 15-March-2024] Note: Kitchen Manager states that Open Cold Display Case is in the wrong location and thus could be contributing to challenges of keeping food ≤4C (unit is between two hot holding steam tables). Kitchen Manager states that unit location is scheduled to be switched with ramen soup steam table in the upcoming month. **In the interim, items stored in the Open Cold Display Case must be double tray with ice directly underneath. Only store enough food for use within 2 hours. Leftovers must be discarded. This is a temporary solution until the Open Cold Display Case is serviced, relocated, and capable of maintaining food temperatures ≤4C. Violation Score: 3

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

Comments

Restaurant kitchen areas are "divided" into the following food preparation sections: 1. Sushi, Poke, Salad, Sandwiches 2. Congee, Ramen, Teppanyaki 3. BBQ Meats 4. Dim Sum 5. Hot Foods - Handsinks are accessible and supplied with hot and cold water, liquid soap and papertowels. - Walk-In Cooler (main): 1C - Walk-In Cooler (raw meat prep): 3C - Walk-In Freezer: -23C - Cold Holding Units (unless otherwise mentioned) are maintaining cold food at acceptable temperatures (≤4C). - Hot Holding Units are maintaining hot food at acceptable temperatures (≥60C). - Freezers are maintaining acceptable temperatures (≤-18C). - High Temperature Sanitizing Dishwasher: 74.3C at dish surface. Temperature gauge readings: 71C (Wash); 85C (Rinse) **Daily temperature monitoring checks should be conducted and records maintained per Sanitation Plan. Minimum Wash and Rinse temperatures must meet specifications on unit data plate.** - 200 ppm QUATS available from QUATS dispenser. - 200 ppm QUATS available in spray bottles in all food preparation sections (unless otherwise mentioned). - Wiping cloths not used to wipe food contact surfaces during food preparation hours, only disposable paper towels. - FOODSAFE Level 1 requirements in compliance. Issues identified that must be addressed and corrected: 1. Dough Mixer in Hot Food area - Restaurant Department Head stated that unit is not being used. Dough Mixer is located in front of dry storage rack; therefore, limiting access to dry storage rack. Miscellaneous non-food related items stored inside mixing bowl. Remove Dough Mixer. 2. Flat Top Grill in Hot Food area - Restaurant Department head stated that unit is not being used. Initially installed to cook Chinese pancakes; however, Chinese pancakes are now cooked on grill in Dim Sum area. Space would be useful as a prep table with additional dry storage underneath. 3. Additional cold storage space required in hot food area. 4. Additional frozen storage space required in hot food area. 5. Additional dry storage space required in hot food area. 6. No floor drains in the meat prep walk-in cooler. Water/ liquid from drying meat leaks all over floor and between doors into main walk-in cooler. Meat liquids puddling in main walk-in cooler, directly under raw produce and collecting in salad storage area. 7. Dispenser required at main restaurant entrance for hairnets. Taping bag of hairnets on top of papertowel dispenser is not an acceptable permanent solution. 8. Clearly label designated dishwashing sinks and food preparation sinks. Train food handlers to use designated sinks for specific related tasks. 9. Open Cold Display Case for congee/ ramen/ Teppanyaki condiments is not keeping cold potentially hazardous food ≤4C. Restaurant Department Head identified wrong unit provided (cold switched with hot) and inadequate cold air flow due to lack of cover for unit. - Consent received to email Inspection Report to operator. Report reviewed with Assistant Store Manager on 04-March-2024.