INSPECTION REPORT Health Protection VTUR-BHNQKW

PREMISES NAME Jasmine Garden		Tel: (604) 850-8628 Fax:
PREMISES ADDRESS 1 - 31813 South Fraser Way Abbotsford, BC V2T 1V4		INSPECTION DATE November 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kuay Pun Su		NEXT INSPECTION DATE 5 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 = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Multiple items in storage area not covered (eg. walk-in cooler); staff were covering food items at beginning of inspection Corrective Action(s): * Ensure ALL food properly covered in storage at ALL times Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Soup being held in buckets as hot-holding unit not acceptable food equipment for hot-holding as not temperature regulated; hot-holding of food must be maintained at 60'C/140'F or hotter Corrective Action(s): * Ensure proper hot-holding units provided for holding soups at 60'C/140'F or hotter Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: * Food safe level 1 required for main cook on site Corrective Action(s): * Ensure main cook has food safe level 1 training updated Violation Score: 1

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally at plate but after 4-5 full cycles; ensure proper sanitizing rinse maintained * Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Note: food was not covered in walk-in cooler from night before; staff were covering food at beginning of inspection * Monitoring records were available and up to date * Sanitizer was available and at 200 ppm chlorine residual * Hot-holding for rice was 60'C/140'F or hotter; Note: Hot-holding units must be provided for all hot-holding of food including soups (not just stored in buckets and served) * Note: food safe level 1 to be completed by main cook on site * Overall maintained & organized