INSPECTION REPORT Health Protection LKIM-B2XMTZ

PREMISES NAME Oriental Buffet		Tel: (604) 583-8893 Fax: (604) 583-7568
PREMISES ADDRESS 15140 101st Ave Surrey, BC V3R 7V4		INSPECTION DATE July 23, 2018	TIME SPENT 4 hours
OPERATOR (Person in Charge) Guo Zian Qing		NEXT INSPECTION DATE July 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 93

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items in walk in cooler stored at temperatures greater than 4 degrees Celsius. Internally probed temperatures of food items measured to be at 8-10 degrees Celsius. CORRECTED DURING INSPECTION - Items discarded during inspection. Items discarded included: Cooked Pork feet, Cooked beef, Cooked shrimp, raw eggs discarded . Corrective Action(s): DO NOT use cooler unit until such time as repaired. . Violation Score: 15 207 - Previously served food not discarded [s. 15] Observation (CORRECTED DURING INSPECTION): Jell-O dessert items from previous day buffet service are removed from buffet at end of day and placed in cooler to be re-used for next day. CORRECTED DURING INSPECTION. Items discarded. . Corrective Action(s): Any food item at buffet that is leftover at the end of the day are to be thrown away. DO NOT re-use leftover food from buffet. Discard all items. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Garbage can stored on undercounter shelf of food preparation area - CORRECTED DURING INSPECTION 2) Rodent feces under rice cooker - CORRECTED DURING INSPECTION - Item cleaned and sanitized during inspection 3) Wooden boat for sushi rolls requires a cleaning IMMEDIATELY . Corrective Action(s): Discuss items with staff. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back waitress handsink blocked with bucket for pop dispenser. CORRECTED DURING INSPECTION. Item relocated. . Corrective Action(s): Ensure all handsinks are cleaned as all were undesirable to use for inspector during inspection. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Ice scoops stored on top of machine in back. CORRECTED DURING INSPECTION. Items relocated to dishwasher for washing. 2) Raw meat stored above and next to ready to eat previously cooked meat items. . Corrective Action(s): Discuss with staff. Ice scoops to be stored in containers and cleaned routinely. Organize meat walk in cooler today. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: The following pests have been observed: - Cockroaches - Fruit flies. . Corrective Action(s): Consult with Pest control Technician: Have facility treated again for cockroaches. See code 305 for assistance with fruit flies. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The following violations contribute to pest infestations and must be eliminated immediately: 1) Dishes from previous night left out and not cleaned prior to staff leaving for the night 2) Organic debris in all waitress stations 3) Pooling water in bucket in sink of back waitress station 4) Pop dispensers (X2) have pooling beverages in bottom and splatter surrounding spouts 5) Beer bottles and pop cans found in bar area and in storage room (unrinsed and not in plastic bags or containers) 6) Sludge found in waitress station behind cash register. Pop dispensing unit draining into handsink 7) Garbage cans (X4) throughout kitchen and waitress stations have organic waste from previous night. 8) Food from previous night under deep frying units. Enough food and gunk to fill a dinner plate 9) Lids not put back onto all pest proof containers 10) Hood vents require a cleaning. 11) Lemon wedges in bar sink from previous night . Corrective Action(s): 1) All dishes need to be cleaned prior to leaving for the night as this is a source of food for pests 2) Organic debris needs to be cleaned as this is a food source for pests 3) Pooling water is a water source for pests and must be eliminated prior to leaving for the night. Do not leave standing water for long periods of time 4) Pop Dispensers require cleaning. ROUTINELY clean drains to prevent pests from accessing sugary beverages 5) Beer bottles and pop cans need to be rinsed and placed in large tubs or garbage bags 6) Sludge in front waitress station is to be cleaned 7) Garbage cans must be emptied prior to staff leaving for the night 8) Floors must be cleaned EACH NIGHT. USE BROOM or MOP if necessary. Throwing water on floor is not effectively cleaning floor. This has been discussed during past inspections. 9) Lids need to be put back on containers 10) Hoods are to be cleaned as soon as possible 11) Do not leave organic materials in sinks overnight. . DISCUSS ALL ISSUES WITH STAFF Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premises requires cleaning in the following areas: - All organic debris in waitress stations - Inside meat walk in cooler (walls, ceiling and fans) - Freezer fronts and tops - Inside nonfunctional prep coolers - Hood Vents - All handsinks and surrounding areas - Unused and covered bar sink has rodent droppings in bottom - Pop dispensing units - "Staff Only" marked storage room has rodent droppings on floor (Clean and sanitize floor using 200ppm Chlorine bleach solution - same preparation as sanitizer used throughout kitchen) - Dry storage container fronts and tops - Back storage room/freezer room . Corrective Action(s): Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple Violations: 1) Main walk in cooler unit not maintaining temperatures of less than or equal to 4 degrees Celsius 2) Cooler door does not close properly 3) Waitress station missing faucet handle 4) Floor tiles need replacement/repair throughout 5) Light fixtures missing shatter guards throughout . Corrective Action(s): . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.4) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - Sushi rice at pH 4.5 or less - Hair restraints in use - Bar area alcohol bottles capped overnight - Date and time tracking of sushi rolls on wooden boat ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.