INSPECTION REPORT Health Protection JVIK-AFATMH

PREMISES NAME Ginkgo		Tel: (604) 858-4343 Fax: (604) 858-3400
PREMISES ADDRESS 7579 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE November 1, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jack Zhang		NEXT INSPECTION DATE November 04, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 73

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed several food items cooling at room temperature in a method that will not facilitate adequate cooling as food items are piled into a large bus bin or tote immediately from deep fryer or boiling. There is no cooling step between deep fryer & bins/totes. Corrective Action(s): All food items must cool from >60C to 20C within 2 hours and from 20C to 4C within four hours. Your current methods do not allow for foods to cool down in this time frame. Provide a procedure that will allow for products to cool properly within the above metioned time & temperatures. Some examples: 1. fill bins half way & mix every 30mins 2. Lay deep fried items on pans for 1-1.5 hours to cool down and then place in bins This procedure must be corrected immediately - further violations may be subject to ticketing and/or closure. Rice & noodles were prepared >2 hours from time of inspection. All were discarded at time of inspection. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff member washing dishes with only soap or a soap/bleach mixture - no sanitizing soak step is occuring Corrective Action(s): Signage is posted that indicates the proper dishwashing method 1. Wash with soap & water 2. Rinse off soap & water 3. Soak in 100ppm Cl solution for 2 minutes (1 tbsp bleach for 4L water) 4. Air Dry Also, cuttingboard was not sanitized after cutting meats. All surfaces must be sanitized with bleach solution after use. Bleach solution is prepared but is left under the sink and is not in use. This is not acceptable. Further violations may lead to ticketing and/or closure Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bins of food are not covered, or improperly covered Corrective Action(s): Ensure bins of food are covered and tightly sealed with a lid. Do not place box ontop of food surface. Further violations will result in product being discarded and may also result in ticketing and/or closure Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed wonton wrappers, shrimp & chicken thawing at room temperature Corrective Action(s): This procedure is not acceptable. Correct thawing procedures: 1. Under cold running water 2. In a cooler at 4C Items still frozen so they were allowed to be placed into a cooler. Further violations will result in product being discarded and may also result in ticketing and/or closure Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required as below Corrective Action(s): Cardboard is in use again to line shelves - this is not a smooth, easily cleanable surface as required. Remove all cardboard. Food and grease debris has accumulated under & around equipment - clean all equipment (inside & outside), and underneath equipment Violation Score: 9

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

Comments

Hand washing sink equipped All coolers at 4C or below Hot holding at 60C or above Bleach on-site Operator is to meet with inspector tomorrow to go over next steps.