INSPECTION REPORT Health Protection DSOG-C5YVUG

PREMISES NAME Grand Crystal Seafood Restaurant		Tel: (604) 456-0388 Fax:
PREMISES ADDRESS 2216 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE August 17, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Samuel Lee		NEXT INSPECTION DATE August 23, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Front surface sanitizer at the bar measured 0ppm chlorine sanitizer. Corrective Action(s): The manager prepared new sanitizer at 100ppm chlorine concentration. Ensure to change out the sanitizer daily and store wiping rags inside the sanitizer when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - There was a detergent container inside the middle handwashing sink. - Front handwashing sink used as food prep. - Hand soap missing in the back handwashing station. Corrective Action(s): Keep all handwashing stations free of any equipment. Provide hand soap at all handwashing stations. Do not use handwashing station as food prep sink. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops stored in lukewarm water. Corrective Action(s): Store all rice scoops inside ice water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning is required throughout the kitchen. Build up of food debris, grease, dirt in the following areas: - inside the walk in coolers - handles/doors of coolers - inside all undercounter/upright coolers - shelving racks throughout the kitchen - behind shelving racks in the dry storage room - underneath the dishwasher - wok station - floors throughout the kitchen Corrective Action(s): Clean the areas noted above. Implement a deep cleaning schedule. This will be checked during the next follow up inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Ice machine was broken in the main kitchen. - Missing ceiling tiles above the entrance to the dry storage room. Water leaking from the ceiling. - Upright cooler in the dim sum station (by the wall) measured at 12C. Corrective Action(s): - Fix the ice machine. - Replace all missing ceiling tiles with new ones. Fix the leak. - Fix the upright cooler and ensure the temperature is measured at < or = 4C. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: All wall mounted soap dispensers at the handwashing stations have been removed. Corrective Action(s): Install wall mounted soap dispensers at all handwashing station in the kitchen. Violation Score: 5 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometers inside almost all refrigeration units. Corrective Action(s): Provide working thermometers (NSF certified) inside all refrigeration units. Thermometers recommended inside freezers and hot holding units. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Unable to verify FOODSAFE training by staff. Corrective Action(s): Provide copy of FOODSAFE certificates of staff. Violation Score: 1

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

Comments

- General sanitation needs improvement. - High temperature dishwasher achieved 73C during the final rinse cycle at the plate's level. Ensure to monitor the dishwasher daily. - Surface sanitizer available in designated white bucket at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity. A third party pest control company inspects monthly. - Could not verify FOODSAFE trained staff on duty. Provide copies of FOODSAFE certificate during the follow up inspection. Temperature control: - All other coolers at < or = 4C - All freezers at < or = -18C - Hot holding units > 60C. - Immediately begin daily temperature log for all coolers, freezers, and hot holding units. This will be verified during the next follow up inspection.