INSPECTION REPORT Health Protection AMAC-C5UR92

PREMISES NAME Spring Garden Chinese Seafood Restaurant		Tel: (604) 525-6000 Fax: (604) 525-6020
PREMISES ADDRESS 832 12th St New Westminster, BC V3M 4K3		INSPECTION DATE August 13, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jian Peng (Calvin) Chen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # AMAC-C5TRRN of Aug-12-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The high temperature dishwasher is reaching only 66 degrees Celsius on plate surface during final rinse cycle. Correction: The final rinse cycle must reach atleast 71 degrees Celsius on plate surface to adequately sanitize the dishware. There is a 2 compartment sink in the kitchen. The first compartment will be used to pre-rinse the dishware, then the dishware will be put into the dishwasher to wash and clean with soap, then the second sink will be filled with chlorine solution of 50 to 100 ppm (sanitizing step), and the dishware will be put in there for atleast 30 seconds, then removed to air dry. This will be done today, then the first thing in the morning, the service company will come to adjust the temperature of the final rinze cycle. CORRECTION DATE: 1 day.

Comments

The high temperature dishwasher temperature was adjust to 73.3 degrees Celsius on the plate surface (measured with probe thermometer).