INSPECTION REPORT Health Protection LKIM-BTNTSY

PREMISES NAME Paul's Restaurant		Tel: (604) 298-6905 Fax:
PREMISES ADDRESS 4621 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE September 21, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Yuan Wei Huang (William)		NEXT INSPECTION DATE September 24, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 98

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat observed to be marinating on floor - CORRECTED DURING INSPECTION - item placed into walk in cooler Insert of pooled eggs observed on counter at 2pm - CORRECTED DURING INSPECTION - item discarded Raw meat on counter to be used in cooking - CORRECTED DURING INSPECTION - Item placed into walk in cooler. . Corrective Action(s): All food items that are potentially hazardous are to be stored at temperatures of less than or equal to 4 degrees Celsius or greater than or equal to 60 degrees Celsius. DO NOT keep potentially hazardous food items out at room temperature for "lunch rush" or indefinite period of time. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in kitchen food preparation area. CORRECTED DURING INSPECTION - Bleach solution made upon arrival of EHO. 200ppm Chlorine solution. . Corrective Action(s): The sanitizer solution MUST be made and used throughout the day. The restaurant has SEVERE rodent infestation. Chlorine sanitizer MUST be used throughout the day. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Lacking liquid soap in staff washroom . Corrective Action(s): Ensure soap is always available in staff washroom. . Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): EHO observed staff to marinate raw meat in container on floor (uncovered). This container was then moved onto butcher's block. Butcher's block was then used for food preparation. Eggs stored above raw vegetables in cooler. CORRECTED DURING INSPECTION - the surface of butcher's block was sanitized using 200ppm Chlorine solution. . Corrective Action(s): Ensure all food preparation does NOT occur on floor. No storage of food items on floor. No movement should occur of items on floor onto food contact surfaces. Better organize cooler unit such that all raw meat and eggs are stored together below all vegetables and other ready to eat food items. . Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food thawing on counter at room temperature Food thawing in sink using warm water. Cold water was initially used then turned on to warm. . CORRECTED DURING INSPECTION - Items on counter placed into cooler and cold water turned back on. . Corrective Action(s): Ensure all frozen food items are thawed at temperatures of less than 4 degrees Celsius. Either: - In cooler unit - Under running water OR fully submerged in cold water that is frequently changed - In microwave . Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout restaurant: - Downstairs in storage area - In amongst lids for food containers - On shelves storing food and equipment - On floor . Other evidence of rodent droppings found including chewed spray foam insulation. . 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. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company for professional assistance OTHER than setting traps as this has already occurred. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The following conditions may allow for severe pest infestation: - Bags of rice, sugar stacked on floor in sacks - Holes observed - Clutter observed - Lack of cleaning observed in hard to reach places including under dishwasher and backs of shelves . Corrective Action(s): All food items are to be stored up off floor and in pest proof containers. Inspect facility for holes and seal with non-chewable materials such as metal or wood Clutter needs to be removed Thorough cleaning needs to occur DAILY . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility is extremely unsanitary. The following areas need cleaning: - All walls, equipment that has food splatter - All areas that have rodent contamination must be cleaned and sanitized. This includes removing all items prior to cleaning shelves and putting dishes and equipment in dishwasher - Floors need deep cleaning - Grill vents - Organize walk in cooler. No food items are to be stored on floor. - Organize downstairs dry storage area including all items up off floor, food items in pest proof containers, all holes sealed, better lighting, shelves cleaned and sanitized . Corrective Action(s): Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden shelves observed in facility. Grease accumulation on these shelves. . Corrective Action(s): Ensure all exposed wood is cleaned and painted/covered. Raw wood is not to be used in a restaurant setting as it can not be easily cleaned or maintained. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken insert cooler observed during inspection. Staff informed EHO the cooler has been malfunctioning for 6 months. . Corrective Action(s): Cooler MUST be repaired or replaced. This cooler is intended to store all potentially hazardous food items used along grill line during lunch and dinner rush. This cooler is required for the operation of the restaurant. . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - NOTE: Pest inspection reports DO NOT indicate steps that are required to eliminate pest infestation - 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 72 (76) Degrees Celsius at the dish - All food items covered in cooler and freezer units - Back door closed during inspection - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection - Head Chef CLOSURE ORDER ISSUED For: Violation of Food Premises Regulation Section 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). And Section 26 Every operator of food premises must ensure that the premises are (a) free of pests, (b) free of conditions that lead to the harbouring or breeding of pests, and (c) protected against the entrance of pests. The Following Actions must be completed for a reopening inspection to be scheduled: 1) Clean and sanitize all dishes, utensils and serving items. All food preparation utensils, pots and pans and dishes, etc must be sanitized through dishwasher 2) Clean and sanitize all areas affected by rodent droppings. Remove all rodent droppings/feces from facility. All floors, shelves, equipment, utensils, dishes contaminated by rodent droppings must be cleaned and sanitized to remove rodent droppings. Remove all items from shelves and clean and sanitize. Move all items off floor to sanitize floor properly. Discard any contaminated food and single use utensils and dishes. All surfaces (including floors, shelving units, buckets and counters) must be sanitized with 200ppm Chlorine or run through dishwasher 3) Fill any holes with non-chewable (i.e. metal or wood) materials. Seal exterior doors. Inspect remainder of facility for holes. 4) Cease all food production IMMEDIATELY. 5) All items are to be stored up off floor 6 inches. Remove clutter. Organize. Discard garbage. 6) Do not open facility without approval from Fraser Health Authority. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility Contact Fraser Health Authority for scheduled opening inspection: LISA KIRKHAM