INSPECTION REPORT Health Protection YTAN-AVCTUE

PREMISES NAME Dragon Garden Chinese Restaurant		Tel: (604) 533-3289 Fax:
PREMISES ADDRESS 105 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE January 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rong Gui Li		NEXT INSPECTION DATE 2 Months
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts in large bucket were stored out at room temperature. Corrective Action(s): Store in cooler at 4C or colder. Only keep a small amount of bean sprouts out at room temperature and ensure it is used up within 2 hours. Any leftover bean sprouts after 2 hours must be discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop stored in water at room temperature in between uses. Corrective Action(s): Utensils must be stored in ice water in between uses, and washed and sanitized every 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available for use at time of inspection. Corrective Action(s): Sanitizer solution must be available for use at all times of operation, and changed every 4 hours. Store wiping cloths in sanitizer solution in between uses. Mix 1 oz bleach with 1 gallon of water for proper concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Water for hand sink in kitchen was turned off at time of inspection. Corrective Action(s): Staff turned on water for hand sink. **Do not turn water off. Hand sink must always have hot and cold running water available. This is your designated hand washing sink. 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

*Note: Tubs of fried chicken, noodles, and barbecue pork were cooling on counter at time of inspection. **Ensure hot foods are cooled from 60C to 20C within 2 hours, and from 20C to 4C within 4 hours in a cooler. - Hand sink in front server area was supplied with hot and cold running water, liquid soap, and paper towels. Hand sink in kitchen was supplied with liquid soap and paper towels; water available at sink after staff turned it back on. *Do not turn water at hand sink off! - Bleach sanitizer solution was at 200 ppm after staff prepared the solution. *Sanitizer solution must always be available during all hours of operation. - Dishwasher reached 71C at plate surface level during rinse cycle - All coolers were at or below 4C. Coolers were organized at time of inspection. Ensure all food items are properly covered. - Freezers were at or below -18C - Rice hot held at above 60C - General sanitation satisfactory - No signs of pest activity noted at time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AVCTUE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment