INSPECTION REPORT Health Protection JSAS-CNKVAB

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE January 30, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Long Jiang Hen (Johnson)		NEXT INSPECTION DATE February 06, 2023
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 = 59

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Numerous cooked food items in kitchen: ground chicken, sliced pork, sliced pork belly, sliced chicken Corrective Action(s): Repeat violation: Product discarded. Premise facilities do not support safe cooling process. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables (green peppers, peppers) temp 9 C, double stacked on top of prep cooler inserts. Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed rinsing knife and cutting board used for raw meat under water then placing items on shelf for later use without cleaning and sanitizing practices. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Outside utility room (outside of premise): variety of cooked meats stored on ground in storage room without temperature control. Food items stored in opened metal cans. (hoisin sauce) Food items stored in coolers double stacked without covers. Corrective Action(s): Food items stored in utility room discarded. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Kitchen shelving extended with cardboard, duct tape and wood. Plastic film on new steel shelf by dishwashing sinks. Corrective Action(s): Remove shelf extension. To increase shelving capacity, add shelves that are cleanable by design and material. Remove plastic film from stainless steel. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Stacks of reused single use containers stored in kitchen with visible food debris. Corrective Action(s): Containers discarded. Single use containers are to be used only once before discarding. Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Staff observed trying to put on previously removed, used gloves. Corrective Action(s): Used gloves discarded. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. No signs of pest activity observed. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Low temperature chemical sanitizing dishwasher 50 ppm chlorine achieved. Walk-in Cooler 1 C Upright freezer -10 C, 2 door upright cooler 0 C kitchen chest freezer -17 C rice warmer: 70 C, rice cooker 77 C 3 door prep cooler 3 C left cooking line prep cooler 0 C, right cooking line prep cooler 0 C drink cooler 3 C, front chest freezers left -11 C, right -6 C storage room chest freezer -13 C Note: Menu is to be reduced in size as discussed.