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The Peri Peri Shack - New Westminster

344 6th St, New Westminster · Restaurant

9 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored inside the back reach in cooler probed to be 9.8C.
      • Corrective Action(s): All potentially hazardous foods stored in this cooler must be moved to any other working cooler:
      • > Raw marinated chicken breasts
      • > Sour cream
      • > Yogurt
      • > Mash potato and mac and cheese mixes
      • > Coleslaw dressing
      • Other food items that require refrigeration after opening but have not been opened yet: horseradish (x2) and mayo (x2).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer dispensed from the sink and in spray bottles did not meet the required concentration of 200-400ppm. Wall dispenser and one spray bottle measured over 400ppm, another spray bottle measured under 200ppm.
      • Corrective Action(s): Staff remade a solution at the time and diluted the wall solution to 200-400ppm. Obtain QUATS test strips to verify the concentration at the start of each shift.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several pest proof bins were without lids at the start of inspection.
      • Corrective Action(s): All bins must be covered/closed once finished using to protect them from contamination and pests. Staff put the lids back at time of inspection.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff are currently batch cooking various cuts of chicken, some are placed directly into hot holding, some are then cooled down in room temperature and put back into the hot holding unit as needed. Any chicken that is cooled but not put into the hot holding unit by the end of the day are stored in the cooler.
      • Corrective Action(s): This practice has not been reviewed or approved.
      • Discussed with staff - if quality is an issue, cook smaller batches to ensure that MOST of the chicken can go into the hot holding unit and used within a reasonable time. The previously submitted food safety plan will be revisited and further discussed with operator.
      • Date to be corrected by: June 17, 2025
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Dry storage - spilled dry items under the bins, debris around the hot water tank
      • > Prep line - food debris between the far right wall and sink, food debris under the prep counter around the grease interceptor
      • > Cook line - grease accumulation under the cook line, especially between the wall and deep fryer
      • > General - sauce noted on cooler surfaces, cooler handles, and floors
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Significant accumulation can attract pests.
      • Date to be corrected by: June 17, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back reach in cooler has an air temperature of 12.3C.
      • Corrective Action(s): Service this cooler ASAP so that it can maintain 4C or colder at all times. Do not store any potentially hazardous foods in this cooler until it has been serviced AND follow-up inspection by FHA has taken place.
      • Date to be corrected by: June 17, 2025.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Probed sour cream and marinade that were stored overnight in the back reach in cooler. Both items measured 8.3C.
      • Corrective Action(s): Move all potentially hazardous foods from this cooler into other working coolers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Under the dry goods bins
      • > Under the prep table around the grease interceptors
      • > Vent hood filters + backsplash
      • > Under storage racks
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan.
      • Date to be corrected by: January 10, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher is currently not in service.
      • 2) Back reach in cooler had an air temperature of 6.1C. Overnight food items were probed to be 8.3C.
      • Corrective Action(s): 1) Dishwasher must be capable of achieving at least 71C at the plate level for sanitizing. Until then, use the 2 compartment sink + prep sink for manual warewashing. Facility is take-out based.
      • 2) Service this cooler so that it can maintain 4C or colder at all times.
      • Call EHO for follow up inspection once both equipment are repaired.
      • Date to be corrected by: January 10, 2025
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation :
      • - Cooked chicken cooling on rack. Temperature
      • of chicken was ~ 30°C. Manager indicated
      • that chicken was cooked in the oven then cooled
      • on the rack before being placed in the Henny
      • Penny to stay warm.
      • Corrective Action(s): Correction :
      • - This practice is unacceptable. Chicken must
      • be cooked and hotheld above 60°C or cooled
      • to 20°C before being moved into a cooler to
      • cool <= 4° C within 6 hrs ( 60°C to 20°C within 2 hrs and
      • 20°C to 4°C within 4 hrs).
      • Violation Score: 5
  8. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • Corrective Action(s): - Install a soap dispenser at the original hand sink location.
      • - Install a paper towel dispenser by the new hand sink.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep cooler must be repaired.
      • Corrective Action(s): Store PHF's on ice. Relocate
      • to working cooler during non-rush hours.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • Corrective Action(s): - Provide a thermometer inside every cooler.
      • Violation Score: 1
  9. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The current hand sink is too far from the prep cooler in the main service area
      • Corrective Action(s): Relocate the current handsink or install another hand sink on the wall near the grill
      • as discussed.
      • Date To Be Corrected By - June 17
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep Cooler temperature was 6°C.
      • Corrective Action(s): Get it serviced
      • So it maintains a temperature at or below 4°C
      • Date To Be Corrected By - June 17
      • Violation Score: 3