INSPECTION REPORT Health Protection PKUR-C67TBN

PREMISES NAME Asian Jazz Restaurant		Tel: (604) 591-7993 Fax:
PREMISES ADDRESS 8263 120th St Delta, BC V4C 6R1		INSPECTION DATE August 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lam (Mike Lam) Tsz Fung		NEXT INSPECTION DATE August 31, 2021
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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dishwasher not in use in the time being due to providing take out services only. 2. Dishes only washed at the end of the day. 3. Detergent mixed with bleach. Corrective Action(s): 1. Dishwasher must be used if dine-in services resume or if manual dishwashing cannot keep up with the demand of dishes/utensils. 2. Two compartment sink must be set up for dishwashing once all preparation is done. Two compartment manual dishwashing poster provided - please follow. 3. Do not mix detergent and bleach. Dishes must be washed with detergent and water and then sanitized using bleach. Discussed with operator how to use the two compartment sink for dishwashing. At the time of inspection, one of the compartments of the sink was being used for thawing. Clean and sanitize prior to using it for dishwashing. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in front of house, kitchen, and in ladies washroom not equipped with single use towels. Corrective Action(s): Operator refilled all handwashing sinks with paper towel at the time of inspection. Follow proper handwashing procedures as posted on all sinks. Note; Hands must always be washed after using the washroom. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection -Under counter cooler at 4 C or below. -Walk in cooler at 4 C or below. -Standing cooler in kitchen at 4 C or below. -Under counter cooler and standing cooler in front both 4 C or below. -Both chest freezers around -18 C. -Temperature records maintained - good. -General sanitation satisfactory. -Reminder all wiping cloths to be stored in sanitizer solution. Only 1/2 tsp of bleach per litre of water is required to make a 100 ppm sanitizer solution. ***Do not store bowls for scooping directly in food. Can use scoops with handles and store above the food or hang on the inside of the container. -Reminder: always clean and sanitize the sink before and after using it for thawing foods when food is directly stored in the sink. Recommend storing food in a container prior to placing into the sink for thawing. -Food thawing under cold running water - good.