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Roast Goose King BBQ

1691 - 4500 Kingsway, Burnaby · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: 1 whole goose inside the hot cabinet measured at 43C. 1 whole chicken inside the hot cabinet measured between 42C to 43C. Other BBQ items at 60C or above.
      • Corrective Action(s): These were reheated at the time of inspection. Ensure hot cabinet ambient temperature is maintained to 60 or above. Items that have spent longer time inside the cabinet are observed with dropped temperature.
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - One whole marinated chicken was in drying cooler, measured at 14.7C with a probe thermometer.
      • Corrective Action(s):
      • - Operator stated that the cooler was in the middle of defrosting stage, and the ambient air temperature was measured from 17C - 22C throughout the course of 30 minutes of monitoring. As the total defrosting time is undetermined and the operator stated that they usually do not use the cooler during the defrosting stage, there shoudn't be any drying happening when the ambient temperature of 4C or below cannot be maintained. Item discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Soya chicken inside the hot cabinet probed at 36.3C.
      • Corrective Action(s):
      • - These items were reheated at the time of inspection. They were stored on top of a metal insert at the base of the hot cabinet. Ensure to not double stack the pans/inserts to allow better temperature circulation.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - There were wiping rags inside the handsink. The area in front of the handsink was used to store takeout boxes, making it difficult to reach the sink.
      • Corrective Action(s):
      • - Do not store anything inside the handsink and ensure the sink is easily accessible at all times. Area was cleared at the time of inspection.
      • Violation Score: 5