INSPECTION REPORT Health Protection DKAL-CHKRSN

PREMISES NAME Spring Garden Chinese Seafood Restaurant		Tel: (604) 525-6000 Fax: (604) 525-6020
PREMISES ADDRESS 832 12th St New Westminster, BC V3M 4K3		INSPECTION DATE August 23, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jian Peng (Calvin) Chen		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) several items were left uncovered in the glass sliding door cooler by the ware washing sinks. These items included raw meats, cooked items, lettuce, and sprouts. 2) steel bowls are used as scoops in dry ingredient bins. Corrective Action(s): 1) keep items covered when storing inside the cooler. Store raw meats and eggs on the bottom most shelves and cooked or ready to eat items on the top to prevent cross contamination. 2) Use scoops with handles to scoop out dry ingredients and store scoops in a container outside the bin or on a stand to prevent cross contamination through the handler. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted at the back of the kitchen near the shelves by the hot water tank. Canned items were stored on these shelves. No droppings noted around cans. Corrective Action(s): Empty the shelves and clean the mouse droppings under the rack. Spray the area with 1000 ppm chlorine residual solution (1 lid of bleach with 1 L of water) to disinfect and rinse with water. Use 200 ppm chlorine residual solution on the shelves. Keep the floor clear of clutter to monitor for pest activity. Keep the back door closed. Date to be corrected by: immediately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The floor along the cook line, the chest freezer by the back door, and the stand up freezer by the walk-in cooler are lined with cardboard. Corrective Action(s): Cardboard is not a smooth, easy to clean surface. It cannot be washed and sanitized to prevent cross contamination. Remove all cardboard from the food handling areas. Date to be corrected by: immediately. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers are at or below 4 degrees Celsius. Walk-in cooler is holding broth at 3 degrees Celsius. Freezers are functional. Food is kept frozen. NOTE: it is recommended that the stand up freezer at the back be emptied and defrosted as there is significant build up of ice on the shelves. This prevents adequate air flow inside the cooler. Broth/soup hot holding was at 62 degrees Celsius (min. 60C required). Thermometers are available. Large pots of broth are moved into smaller containers for rapid cooling - GOOD Sanitation: Hand sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels. 100 ppm chlorine residual solution is available in the food handling areas and the front for cleaning tables. Bleach is available in ample quantities. High temperature dishwasher is maintaining 72 degrees Celsius at the dish surface after the final rinse cycle (min. 71 C is required). Overall sanitation requires attention. *see violations above* Violations discussed with the operator on site.