INSPECTION REPORT Health Protection 252951

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE February 7, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Long Jiang Hen (Johnson)		NEXT INSPECTION DATE February 14, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 77

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several portioned and packaged cooked foods in walk-in cooler internal temp 29-32 deg. C, all containers stacked up. -product discarded -cooked foods must be cooled to 20 deg. C under 2 hours and 4 deg. C under 4 hours -Food Safety Plan not developed for large batch cooling procedures and lack of ice available to chill product in an ice bath. -Cooked foods are to be kept hot at 60 deg. C Corrective Action(s): Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): dried mushrooms soaking in water 17 deg. C 3 fried fish stored on a sheet of cardboard in front sales area 19 deg. C bowls of chopped garlic, ginger and onion stored on top of prep. cooler 10 deg. C Food products discarded. Potentially hazardous foods must be stored at 4 deg. C or colder for food safety. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 5 soiled wiping rags on counters throughout Kitchen without any sanitizer available. Knives stored in metal bin with food debris. Vegetable peeler hung on wall with food debris Plates stored on undercounter shelves by cook line covered with food debris. Rags are to be stored in 100 ppm chlorine when in use. Food equipment is to be cleaned and sanitized after use. Date To Be Corrected By: Feb 7, 2022 Corrective Action(s): Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Men's washroom - papertowel dispenser is empty. Kitchen - corner sink papertowel dispenser is broken off. -Refill and replace paper towel dispensers as needed. Date To Be Corrected By: Feb 7, 2022 Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 5

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): 2 bags of frozen dumplings stored in open shopping bags. 2 bags of fish heads stored in unlabelled bags, no receipt available. -products discarded. -Foods are to be obtained from an approved supplier, in suitable packaging -Product receipt/invoice is to be available upon request. Corrective Action(s): Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: Food preparation conducted on tables in dining room. Dry storage station set-up on floor of dining room. Cooler shelves lined with cardboard sheets. Food containers stored with no covers, stacked upon each other in walk-in cooler. Rice scoops stored in container of stagnant water. Date To Be Corrected By: Feb 8, 2022. Corrective Action(s): Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen beef stored in dishwashing sink. Frozen chicken stored in dishwashing sink. -frozen foods are to be thawed in a cooler at 4 deg. C or in a clean sink under constant cold running water. Date To Be Corrected By: Feb 8, 2022 Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required at the following locations: -interior of kitchen prep. coolers -cooking line ventilation hood -floor under cooking line and dishwasher. Date To Be Corrected By: Feb 13, 2022 Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left prep. cooler 6 deg. C -repair/adjust cooler to maintain food at 4 deg. C or colder. Date To Be Corrected By: Feb 7, 2022 Corrective Action(s): Violation Score: 3

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

Comments

-All food preparation is to be conducted in Kitchen or at bar. -Dry inventory to be stored in Kitchen or dry storage rooms. -All foods are to be stored in properly covered food containers -Remove all cardboard from cooler shelves -Food utensils in use are to be stored on ice. Dishwasher 50 - 100 ppm chlorine Upright freezer -9 deg. C Upright 2 door cooler 1 deg. C Right prep. cooler 2 deg. C 3 door undercounter cooler 4 deg. C Rice warmer 71 deg. C Kitchen chest freezer -23 deg. C Walk-in cooler 3 deg. C Storage room chest freezer -15 deg. C bar chest freezer -6 deg. C bar upright cooler 1 deg. C