INSPECTION REPORT Health Protection JKWK-CDERPQ

PREMISES NAME Mandarin Garden Restaurant		Tel: (604) 855-9888 Fax:
PREMISES ADDRESS 101 - 31549 South Fraser Way Abbotsford, BC V2T 1T8		INSPECTION DATE April 11, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Roland Ling		NEXT INSPECTION DATE April 12, 2022
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: High (≥30) Total Score = 43

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Main dishwasher final rinse detected at less than 50 ppm chlorine at the plate. Dishes are washed at the end of the shift and was not in use at the time of the inspection. Corrective Action(s): Dish washer must be able to main at least 50 ppm chlorine sanitizer at the plate during final rinse. Ideal range is 50 to 100 ppm chlorine at the plate. Repair this unit and test daily to ensure chlorine is detected. A log of chemical testing is recommended daily. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. A long hose bib was observed attached to mob sink without a back flow preventer. Do not use a hose bib without a backflow preventer as it may lead to cross contamination of the potable water source due to back siphoning. (CORRECTED AT THE TIME OF INSPECTION). 2. Hand drying towels were placed next to food storage areas. Staff washing hands can contaminate food storage items. 3. Bags of food stored directly on the floor. Store food on dedicated shelving. Food needs to be stored in dedicated containers with lids and scoops with clean handles. 4. Kitchen light covers are missing about food preparation and storage areas. Replacement is needed to prevent broken glass from contaminating food and allow for easier cleaning. Corrective Action(s): 1. Extended hose bib was removed by operator. Issue corrected. 2. Store hand drying station in dedicated area near hand sink away from food storage. Correction required today. 3. Food needs to be stored in dedicated containers with lids and scoops with clean handles. Do not double stack containers of food without adequate lids. Replace any scoops which are broken. Correction required in one week. 4. Missing light covers require replacing. Correction required in 3 weeks. Focus on food prep areas first. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning needed in kitchen area. Build up of dust and grease observed in hard to clean areas such as ceiling vents, fridge fans, walls and floors. A gradual deep clean is needed. The fume hood servicing/cleaning is due last month. Operator states servicing is taking place in the evening. Corrective Action(s): A general clean of the kitchen is needed. Correction required in 2 weeks. Focus on food preparation areas first. Violation Score: 3

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

Comments

No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Food is from an approved source. Ice machine is sanitary with dedicated hand scoop. Take out containers and utensils are sanitary. Chlorine sanitizer in use at 200 ppm. Labelled spray bottle available. Wiping cloths are laundered on site using bleach and high temperature. Front of the house glass washer at 100 ppm chlorine at the plate. After repair, main dishwasher final rinse at 50 ppm chlorine at the plate. Valid Permit posted in conspicuous location. Holding units: Walk in freezer at -10.8C egg rolls, walk in cooler at 4C dim sum, Glass cooler eggs at 1.8C, service cooler at 4.0 C noodles and vegetables, rice holder at 60 C and above. Front hot holding units at 60C and above. Dessert unit at -16.2C, scoops stored in cold running clean water - good. Bar cooler at 4C to 6C, beers.