INSPECTION REPORT Health Protection DNGG-D3DNRL

PREMISES NAME PriceSmart Foods 2280 Lougheed - Restaurant		Tel: (604) 219-7254 Fax:
PREMISES ADDRESS 9899 Austin Rd Burnaby, BC V3J 0L3		INSPECTION DATE March 15, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eddie Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Required cleaning has been completed. - Cleaning schedule for cooking equipment in hot food area has been adjusted (more frequent cleaning) to account for high volume use and type of cooking (high volume of grease laden vapours produced). - A cooling temperature log is now in use. Document reviewed. **Document requires revisions to demonstrate that cooling log is specifically for blast chiller items. Required revisions reviewed with Store Manager and Kitchen Manager. Contact your Food Safety Specialists and provide a revised document that accurately reflects the cooling process in a blast chiller. - Congee/ ramen open cold display unit not in use at time of inspection. Store Manager states that unit will not be used until the correct unit is installed. Ingredients for congee/ ramen are not on display and instead stored in another cooler. - Dishwashing Sinks and Food Preparation Sinks have been labelled and are used accordingly. - Hairnet holder has been installed at kitchen entrance. - Dough mixer has been removed. - At this time, flat top grill in hot food area will remain as is. Food handlers are using area as a staging area before and during cooking process. **Additional refrigerated equipment is required in the hot food area to accommodate the volume of food that requires cold storage. Existing equipment is not adequate for the volume of food requiring cold storage. An upright double door cooler is recommended unless operator is able to suggest an alternative piece of equipment. **Additional shelves required in the hot food area to accommodate dry ingredient storage. **Platform style shelving required in the hot food area to storage large buckets of sauces. The use of milk and/ or beverage crates is not acceptable as sauces and grease accumulate on the cracks and crevices and areas underneath are not accessible for regularly cleaning. - Meat hanging methods in meat prep walk-in cooler have been revised. Meat is now hung directly over containers to collect liquid/ drips.