INSPECTION REPORT Health Protection VTUR-AFZN53

PREMISES NAME Jasmine Garden		Tel: (604) 850-8628 Fax:
PREMISES ADDRESS 1 - 31813 South Fraser Way Abbotsford, BC V2T 1V4		INSPECTION DATE November 23, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kuay Pun Su		NEXT INSPECTION DATE 6 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Raw meat found in bus pans on floor of kitchen. Operator said they were getting the meat ready for cooking. Operator was told that this is not an acceptable practise as food should never be stored/kept on floors at any time even if it is in containers. Operator immediately removed meats off floor and wiped bottom of bus pans with sanitizer and then placed onto counters for further preparations. Corrective Action(s): * Ensure food kept off floors even if it is in containers as the food can become contaminated while being stored on floors. Operator acknowledged mistake and said they would not do this again Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some minor build up of debris/grime found under cooking line and cooler line. These areas require more frequent attention to ensure that build up does not occur that could lead to sanitation issues, etc. Corrective Action(s): * Ensure all areas of kitchen maintained in clean and sanitary condition and on scheduled basis. Also, ensure all areas behind and under equipment (eg. behind chest freezers, etc.) are cleaned regularly and maintained. Also, ensure walk-in cooler has been properly cleaned under shelving and into corners on regularly scheduled basis to avoid build up of grime/debris. Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter * Sanitizer was available in buckets to store wiping rags * Food was covered in storage areas * Monitoring records were available but not up to date. Ensure all monitoring records for temperature/cleaning are up to date and maintained * Dishwasher final rinse was 74'C/165'F or hotter internally at plate surface * Freezer units were found to be at -18'C or colder * Some raw meats in containers were found being stored on floors and operator removed these off floors and sanitized bottoms of containers and placed back on counters. * Some minor cleaning to be done but overall premises was maintained