INSPECTION REPORT Health Protection JFEN-BM5VJU

PREMISES NAME Star Lake Chinese Restaurant		Tel: (604) 533-3018 Fax:
PREMISES ADDRESS 168 - 6343 198th St Langley, BC V2Y 2E3		INSPECTION DATE February 25, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Quan Bin Jiang		NEXT INSPECTION DATE March 03, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted knife stored between prep cooler and prep table. Food debris build up noted in this space. Noted other knives stored in dirty buckets. Noted food debris build up on food storage containers in kitchen area (flour, sugar, cornstarch, etc.). Corrective Action(s): These items need to be washed and sanitized. Store clean food equipment in a sanitary manner. Recommend magnetic strips for storing knives. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution provided for wiping cloths. Corrective Action(s): Provide bleach solution (100 - 200 ppm chlorine) daily to store wiping cloths. Change solutioin approximately every 2-4 hours. * 1/2 tsp. bleach for 1 litre of water Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap, paper towel or hot water provided at the handsink next to the cook line. Corrective Action(s): This handsink is the closet sink for staff on the cookline. Provide liquid soap and paper towel and turn the hot water back on. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Noted food being cooled in a container just off the floor and next to open back door in the kitchen 2) Noted food items in walk-in cooler covered with cloths Corrective Action(s): 1) Ensure food items are protected from contamination when being cooled. 2) Ensure food items in the walk-in cooler are covered with clean, food grade lids or plastic wrap. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, grease and dirt build up noted behind large deep freezer, under prep cooler and tables, corner under dishwashing area and sheving area near the back door. Corrective Action(s): These areas need to be washed and sanitized. Continue to follow your sanitation plan. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Noted crack and hole in cutting board on the prep table. 2) Noted cracked / broken lids for food containers. Corrective Action(s): 1) Cutting board on prep table needs to be replaced. This can no longer be properly washed and sanitized and pieces of plastic can fall into food being prepared. 2) Replace all broken / cracked / damaged food contact surfaces. Violation Score: 3

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

Comments

Coolers @ < 4C / 40F hot holding @ > 60C / 140C freezers@ < -18C / 0F *thermometers present *temperatures checked daily liquid soap and paper towel provided at other handsinks *review best handwashing practices with staff high temperature dishwasher @ > 71C at the plate during the final rinse >82C / 180F at the gauge during the final rinse Reviewed best cooling practices: 60C - 20C in 2 hours 20C - 4C in 4 hours No signs pests noted at time of inspection FoodSafe course has expired. Operator needs to retake the course. Note: inspector will bring information for preparing Food Safety and Sanitation Plans