INSPECTION REPORT Health Protection JSAS-CVKSLY

PREMISES NAME Mui Garden Restaurant		Tel: (604) 336-9977 Fax:
PREMISES ADDRESS 4727 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE September 11, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ka Fai Ng (Eddie)		NEXT INSPECTION DATE September 18, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 54

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): large pot of soup stock on floor of kitchen, 29 C pot of potatoes on stove top, burner off, temp 49 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Several wiping rags in use without sanitizer solution available at staff work stations. Knives, vegetable peelers stored with visible food debris on surfaces. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food items stored in cooler units without covers / lids. Food containers double stacked inside each other in cooler units. Rice scoop spatulas stored in container in container of stagnant water. Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door - when in closed position has gap at bottom that allows for pest entry into premise. Corrective Action(s): Install a door sweep / weather strip along base of door to close gap to exclude pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooking line - grease build-up on upper pipes (oil drips forming), floor under cooking equipment and around adjacent work tables. Mouse droppings throughout staff washroom, back dry storage areas and below dishwashing sink area. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Several cracked and melted plastic strainer baskets. Corrective Action(s): Discard all damaged food containers to avoid potential contamination of food from fragments of plastic. Violation Score: 3

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. High temperature sanitizing dishwasher 76 C achieved. Rice cookers 62 C, 60 C, Curry 69 C, Soup pot 70 C Soup warmers 65 C, 62 C prep cooler 1 C, 2 door upright cooler 3 C, 1 door upright cooler 2 C, 1 door upright cooler (dry storage) 3 C 2 door upright freezer -18 C