INSPECTION REPORT Health Protection ECAO-AYJR4C

PREMISES NAME New Starlet Seafood Restaurant		Tel: (604) 436-2986 Fax:
PREMISES ADDRESS 150 - 5665 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE May 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bing Jian Yang		NEXT INSPECTION DATE May 14, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Ticket Issued	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Improper cooling of a large pot of congee at room temperature on the floor. Internal temperature of the congee at 76 deg C. Discussed with cook what is the next step for cooling and he stated after 1/2 an hour the pot will be transferred to the cooler. This is the third consecutive routine inspection where improper cooling has been noted. Ticket AH29459147 issued as attached. Corrective Action(s): Transfer the pot of congee to an ice bath immediately. Temperature must follow 60 deg C to 20 deg C within 2 hours then 20 deg C to 4 deg C within 4 hour Further infractions here will require the menu restricted to foods only cook-to-order. No more advanced preparation will be allowed. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bulk scoopers are food laiden including the handle. Bowls used for bulk food dispensing. Corrective Action(s): Dishwash bulk scoopers. Use ONLY handled scooper for bulk food dispensing. Lodge scoopers handle up to better avoid contamination 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

Temperature Controls: Main Walk-in cooler 2 deg C Dim Sum Walk-in cooler 3 deg C -4-door undercounter cooler 3 deg C -1-door display dessert cooler 4 deg C -4-door bar cooler 3 deg C -Steamed rice 71 deg C -High temperature washer 71.8 deg C at plate level -probe thermometer Chemical Controls: -Chlorine glasswasher residual >50ppm as per test strips -Sanitizer bleach buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation good including hard-to-reach areas -no signs of pests Professional pest control comes on a regular basis: Dashing Pest Control comes in regularly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access