NEWS 3
CITY 11
City sees 2020’s first homicide
New president at SFU
COMMUNITY 27
Big change at Fortius centre
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THINGS TO DO THIS WEEKEND THURSDAY, JANUARY 16, 2020
There’s more at Burnabynow.com
LOCAL NEWS – LOCAL MATTERS.
SEE PAGE 15
WILD RIDE: The snow on Saturday was actually dry enough to form the kind of powder that people could slide down on Burnaby Mountain. Pictured are Vanessa Stevens and Petra Majmudar enjoying the mountain snow. See more photos of Burnaby in the snow on page 12. PHOTO JENNIFER GAUTHIER
‘High’ hazard rating for 11% of Burnaby food outlets Dustin Godfrey
dgodfrey@burnabynow.com
More than 11% of Burnaby food businesses received a “high” hazard rating during food safety inspections in 2019, including 31 with multiple inspections that found high hazard ratings. The NOW reviewed Fraser Health records for 1,363 businesses in Burnaby, find-
ing 153 businesses had received high hazard ratings in at least one inspection – including more than 30 businesses whose violation scores doubled the threshold for a high hazard rating. The hazard ratings include low (with a violation score of 0-15), moderate (16-29) and high (30+), and 33 businesses in Burnaby had violation scores of
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60 or more in at least one inspection. Six of those businesses had scores of 90 or more, tripling the threshold for a high hazard rating. Scores are based on violations of legislation around food safety, such as the Food Premises Regulation in B.C. Gordon Stewart, Fraser Health’s manager for health protection in Burn-
aby, noted there are two types of violations: critical and non-critical. A critical violation can be anywhere between five points for a first-time offence or up to 25 for repeated offences or multiple offences in one inspection. Non-critical violations, on the other hand, tend to range from one to 15 points. Three businesses reached
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scores far exceeding any others, with violation scores adding up to 116 (Sushi Yoi), 115 (Kazu Restaurant) and 114 (Alvin Garden). For SushiYoi, many of the issues involved hot food being stored below the 60 C threshold and cold food being stored above the 4 C threshold.The business received a score of 95 in a March 25 inspection and
116 on Sept. 30, closing the restaurant for two days and seven days respectively. Kazu was also closed for seven days after it was found to have improperly stored food equipment, including having a cutting board sitting on a garbage bin and pans left in a handwashing sink to be rinsed between uses. Continued on page 9
Glenn Chivers
604-420-9100 GlennChivers@remax.net ChiversBell.ca
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