INSPECTION REPORT Health Protection MLOO-CHZSDF

PREMISES NAME Ginkgo		Tel: (604) 858-4343 Fax: (604) 858-3400
PREMISES ADDRESS 7579 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE September 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jack Zhang		NEXT INSPECTION DATE September 13, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of fried chicken in the side prep cooler was overstocked. Corrective Action(s): Reduce amount of food in this insert to better maintain temperatures less than 4°C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand washing station did not have paper towels accessible nearby. Corrective Action(s): Supply hand washing station with paper towels. Use a paper towel holder or dispenser to minimize handling of the paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some food containers were uncovered. Corrective Action(s): Cover all food containers with lids to avoid contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed at prep area next to take-out window. Corrective Action(s): Clean and sanitize all surfaces in this prep area. Correct by: 1 week Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels (after correction) - All coolers are ≤ 4°C - All freezers are ≤ -18°C - Hot holding units are ≥ 60°C - Three compartment sink is available for manual dishwashing - Dry storage areas are maintained - No signs of pests observed - Premises is well lit - Permit is posted Note: - 200 ppm bleach sanitizer was prepared at the beginning of inspection. Ensure this is prepared and available whenever kitchen is in operation. Do not mix soap into the sanitizer. - Send a copy of FOODSAFE certificate to health inspector. Keep a copy on-site for review.