INSPECTION REPORT Health Protection LKIM-AXPLVP

PREMISES NAME Oriental Buffet		Tel: (604) 583-8893 Fax: (604) 583-7568
PREMISES ADDRESS 15140 101st Ave Surrey, BC V3R 7V4		INSPECTION DATE April 10, 2018	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Guo Zian Qing		NEXT INSPECTION DATE April 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure 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 = 123

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked meat found in walk in cooler in large tubs filled to the top. Improper cooling method. Large batches of cooked meat need to be cooled in shallow pans with the cover slightly ajar to ensure steam can escape. Going forward do not fill tubs up so high with cooked meat. (NOTE: no food items found to be greater than 4 degrees Celsius) . Corrective Action(s): Ensure staff are cooling in shallow pans to allow for cold air to cool large surface area. Discussed with staff and owner. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Egg tarts out on buffet table at 16 degrees Celsius. Ambient air temperature at 16 degrees. Egg tarts were left out from previous night. CORRECTED DURING INSPECTION - Items discarded during inspection Cut vegetables, pooled eggs and noodles at temperatures ranging from 13-14.5 degrees Celsius in under counter cooler unit. Cooler unit malfunctioning and in use. CORRECTED DURING INSPECTION - items discarded . Corrective Action(s): Egg tarts - REPEAT VIOLATION. DO NOT keep egg tarts out at room temperature overnight. Egg tarts are to be kept out at room temperature for 2 hours. Record on sushi sheet. DO NOT store egg tarts at room temperature all day. . DO NOT use broken cooler unit to store potentially hazardous food items. All potentially hazardous food items are to be stored at temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher not achieving final sanitizing rinse of greater than or equal to 72 degrees Celsius at the dish. Dishwasher running low from 68 to 71 degrees after multiple runs. Dishwasher not consistently reaching 71 degrees Celsius. CLOSURE ORDER ISSUED. . Corrective Action(s): Repair dishwasher. Ensure final sanitizing rinse consistently reaches MINIMUM 71 degrees Celsius and is maintained at this temperature for every run. All dishes, cutlery, utensils, equipment, pots, pans, lids, containers, buckets, etc. MUST be washed and sanitized through dishwasher prior to use. Facility will NOT be reopened until such time as dishwasher is repaired and all dishes, etc. have been properly sanitized. . Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsoap at main handsink by grill did not properly dispense. CORRECTED DURING INSPECTION - Staff able to repair soap. Staff did not wash hands during inspection. . Corrective Action(s): Ensure all handsinks are adequately supplied and staff are washing hands at high frequency. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Food in cold storage lacking lids. . Corrective Action(s): Ensure all food is covered with lids. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Multiple pest observed: 1) Dead mouse under microwave 2) Rodent droppings observed throughout 3) Dead and live cockroaches observed throughout 4) Drain flies observed throughout 5) Styrofoam debris found everywhere on floor . Corrective Action(s): Have pest technician service facility. Facility must be treated chemically for cockroaches MINIMUM THREE TIMES or as directed by Pest Technician. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Multiple Violations: 1) Back door screen not tight fitting 2) Organic debris (leftover garbage) left in garbage cans overnight 3) Leftover food found on plates in service area. Food left out overnight. 4) Food debris found under grill. Grease found under grill 5) Dry goods found to be stored in open containers and bags outside of proper pest proof containers . Corrective Action(s): 1) Repair backdoor screen 2) Staff are NOT to keep garbage in bins overnight. SEVERE rodent and cockroach infestation. All organic debris needs to be removed from facility overnight. 3) DO NOT leave leftover food on plates where pests can access overnight. UNACCEPTABLE PRACTICE 4) CLEAN FLOORS NIGHTLY. This issue has been discussed multiple times. 5) Ensure all dry goods are stored in pest proof containers as facility is experiencing a SEVERE pest infestation . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: MULTIPLE VIOLATIONS: 1) Hood vent due for a service cleaning 2) Exhaust canopy grills are NOT being cleaned routinely. Large amount of grease on canopy. 3) Rodent droppings found throughout: - On shelves - On equipment including dough mixer, rolling trolleys - In bar on shelves - Floor - In buffet cupboards 4) Dead cockroaches found on equipment and floors 5) Cobwebs found throughout 6) General state of cleanliness unacceptable. . Corrective Action(s): 1) Have exhaust canopy and hood vent serviced 2) DO NOT wait until the servicing of the canopy to clean the grills. They are to be ROUTINELY CLEANED BY STAFF!! Discussed with owner on previous occasions. 3) Clean and sanitize all areas affected with rodent droppings. Use 200ppm Chlorine 4) Clean and sanitize all areas affected by cockroaches. Use 200ppm Chlorine solution 5,6) Clean and sanitize all surfaces, equipment, counters, dishes, shelves, corners, etc. CLEAN AND SANITIZE THROUGHOUT. . Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Under counter cooler broken. Temperatures of 14.5 degrees Celsius obtained. 2) Light covers missing. 3) Butcher's block used for chopping not in good condition. Large cracks and holes filled with food debris and can not be adequately cleaned and sanitized 4) Dishwasher not consistently achieving minimum 71 degrees Celsius at the plate 5) Chest freezer unit held together with packing tape . Corrective Action(s): 1) Repair or replace cooler unit. Facility requires cooler unit adjacent to grills for operation. 2) Replace all missing light covers 3) Replace / repair butcher's block. This item is no longer suitable in the restaurant as it is 4) Dishwasher must be repaired 5) Repair chest freezer . Violation Score: 15

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

Comments

NOTE: Sushi recording is NOT occurring during inspection. No records maintained or kept from previous month or more for sushi holding times during operation. FINAL WARNING: If sushi times are not recorded and maintained the facility will no longer be able to hold sushi for 2 hours at room temperature. NOTE: If facility does not improve sanitation the sushi holding at room temperature will not longer be permitted at facility. The two hour holding of potentially hazardous food items at room temperature is conditional on the following: 1) That the facility be in clean and sanitary condition and 2) That the recording / time tracking of the sushi is occruing. Failure to comply with both of these conditions will result in the facility no longer permitted to keep sushi at room temperature for 2 hours. NOTE: Egg tarts must now be time recorded for two hours as well. This is the second inspection of this occurring. COMMENTS - Pest control program in place - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoop in good sanitary condition - Raw meat stored away from Ready to Eat food items ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.