INSPECTION REPORT Health Protection ABAI-ACBPGN

PREMISES NAME Paul's Restaurant		Tel: (604) 298-6905 Fax:
PREMISES ADDRESS 4621 Hastings St Burnaby, BC V5C 2K6		INSPECTION DATE July 29, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ping Xin Zhao		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A container of raw chicken that was brought out from the cooler unit and placed under the hand sink beside the cookline. Also noted that several food items in chest freezers were not covered (ie. spring rolls) Corrective Action(s): Keep all foods stored off the ground at all times. Submit floor plan for addition of counter space if needed. Also, keep all stored foods covered. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Noted several boxes collecting in the lower level dry storage area. Corrective Action(s): Remove all boxes and reduce clutter to facilitate monitoring of pests. Violation Score: 1

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (walk in cooler, upright sliding two door cooler, pop cooler...etc) Chest freezers x6 all less than 18C Foods were being cooked to transfer to hot holding unit. Hot holding units were being preheated at time of inspection. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door at time of inspection. Chlorine sanitizer at source in containers with cloths submerged 100ppm. High temperature dish washer achieved 71C (with thermolabel).