INSPECTION REPORT Health Protection VTUR-B5UPD5

PREMISES NAME Mandarin Garden Restaurant		Tel: (604) 855-9888 Fax:
PREMISES ADDRESS 101 - 31549 South Fraser Way Abbotsford, BC V2T 1T8		INSPECTION DATE October 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roland Ling		NEXT INSPECTION DATE October 29, 2018
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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Single use containers were being stored improperly in back storage area and had to be discarded; Single use containers must be stored properly in washable containers or in plastic bags to keep in sanitary condition; Also, water jugs to be stored properly in in sanitary condtion-- not in sink area; Keep all food equipment in sanitary condition-- (eg. on a tray, etc) and keep ice covered too to protect from contamination; Also, meat was being thawed directly in sink area and this is unsanitary practise-- operator addressed immediately and put into strainer to re-wash several times prior to further processing Corrective Action(s): * Keep all single use in sanitary condition (eg. in containers, etc); Keep all water jugs in sanitary condtion -- out of sink(eg. on tray,etc): Also, ensure all meat thawed properly in strainer in sinks to protect from contamination Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found behind cooking/grill line-- this build up must be addressed immediately and more frequently. Monitor this area with monitoring schedule Corrective Action(s): * Ensure that ALL areas are properly cleaned/sanitized and build up of grime/debris removed; Monitor with regular schedule Violation Score: 3

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

Comments

* Dishwashers were found to be at 50 ppm chlorine residual at plate surfaces for both bar and kitchen * Cold-holding units were at 4'C/40'F or colder * Freezer units were -18'C or colder * Food was covered in storage * Some staff were seen hand washing but other needed to be reminded to do that before/after tasks * Monitoring records were available for temperature/cleaning * Buffet hot-holding was 60"C/140'F or hotter; Cold-holding at buffet was 4'C/40'F or colder * Sanitizer was available and at 200 ppm chlorine residual in buckets to store wiping rags * Follow up inspection to be done next week