INSPECTION REPORT Health Protection MLOO-C56UCD

PREMISES NAME Ginkgo		Tel: (604) 858-4343 Fax: (604) 858-3400
PREMISES ADDRESS 7579 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE July 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jack Zhang		NEXT INSPECTION DATE July 29, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not prepared prior to inspection. Corrective Action(s): Ensure bleach sanitizer is always available while kitchen is in use. Ensure all food preparation surfaces are wiped down with sanitizer at least every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Buckets of sauce did not have lids. 2. Bulk food scoops are buried in bulk food. Corrective Action(s): 1. Put lids on all buckets of sauce. 2. Store bulk food scoops upright so the handle is not buried or store them in a dedicated container. Ensure scoops and storage container are cleaned and sanitized regularly. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed in the following areas: - Underneath and between cooking appliances - Exterior of bulk food bins - Bulk food scoops Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - All coolers are ≤ 4°C - All freezers are ≤ -18°C - Hot holding units are ≥ 60°C - Three compartment sink is available for manual dishwashing - Ventilation hood is maintained - No signs of pests observed - Premise is well lit - Permit is posted