Fraser Health Authority



INSPECTION REPORT
Health Protection
KKIM-CU2QN9
PREMISES NAME
Marble House Eatery		Tel: (604) 336-9188
Fax:
PREMISES ADDRESS
2228 - 4500 Kingsway
Burnaby, BC V5H 2A9		INSPECTION DATE
July 24, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jordan Ng		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
- REPEAT VIOLATION: Checked bbq meat products inside the hot cabinet. The items hanging above probed around 45C.
Corrective Action(s):
- Ensure to keep the hot cabinet setting at the highest heat. Meat products were reheated at the time of inspection. If this violation is observed again in the future, use of hot cabinet and/or bbq meat products will be revisited and potentially be taken out from the menu.
Violation Score: 15

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
- Observed stained rags covering noodles on the kitchen counter.
Corrective Action(s):
- Use clean rags designated for food contact OR cover them using plates, plastic wraps etc.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
- Mouse droppings observed on the cardboard on the shelving rackes inside the dry storage room.
Corrective Action(s):
- The mouse droppings appear old. Ensure to take out items from the cardboard packaging when storing them inside the dry storage room. This is to prevent mouse harborage.
Date to be corrected by: July 28, 2023
Violation Score: 3

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

- Congee cold holding at 4C or below.
- Hot held soup (inside warmer) at 60C or above.
- Improvement observed in overall sanitation. Ensure to incorporate daily cleaning for the dry storage area to remove spilled food items on the floor.