INSPECTION REPORT Health Protection RWOG-AVKVMJ

PREMISES NAME Sun Star Restaurant		Tel: (604) 937-5944 Fax:
PREMISES ADDRESS 2154 Austin Ave Coquitlam, BC V3K 3R8		INSPECTION DATE February 1, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chi Hung Wong		NEXT INSPECTION DATE 1 Month
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 = 28

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Frozen meat in downstairs freezer found to be from August. Packaged date 08/06/2017; best before date 08/17/17. Corrective Action(s): This meat is not to be served to the public. Remove this from the premises and ensure that all your foods are rotated to faciliate "first in first out". Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in the back kitchen area was clogged, and had other equipment inside the basin. Corrective Action(s): Staff unclogged the handsink at the time of inspection and removed all equipment. Ensure that this sink is used for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Foods are left uncovered in the cooler. Corrective Action(s): Ensure that all foods are covered when not in use. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris observed under, behind and between equipment. Mould observed on the cooling fan covers and on parts of the walk-in cooler. Corrective Action(s): Clean and sanitize the entire kitchen area. Violation Score: 15

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Sanitizer measured 100ppm chlorine; cloths stored in solution - Dishwasher measured 100ppm chlorine at the final rinse cycle - Handwashing station stocked with soap, paper towels and hot and cold running water - Operator states that pest control comes in twice monthly ** Foods MUST be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Temperature chart illustrating the Danger Zone and cooling times provided in Chinese to Operator. ** Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/ Note: Cheque received for the permit fee for April 2018 - March 2019. Cheque #001309. Please remember that cheque will not be processed until April 2018.