INSPECTION REPORT Health Protection EMGE-AY4TEC

PREMISES NAME Chilliwack Ginkgo Chinese Food		Tel: (604) 792-4343 Fax:
PREMISES ADDRESS 9140 Young Rd Chilliwack, BC V2P 4R4		INSPECTION DATE April 23, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ke Qiu Hu		NEXT INSPECTION DATE April 30, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked vegetables held at room temperature, 25C at time of inspection Corrective Action(s): Operator states vegetables were leftovers from a batch of food that was cooked just previously, the temperature suggests the food was lef out longer. Operator placed the food into the cooler. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Racks in walk in cooler build up of grime, food debris, surface rusting and deteriorating Corrective Action(s): Clean racks thorouhgly, repair/resurface any racks that are losing its surfacing, must be smooth and easily cleanable. Violation Score: 3

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

Comments

Ensure food is kept hot (above 60C) or cold (below 4C). Avoid keeping food at room temperature, potentially hazardous foods (such as cooked vegetables, meats etc) must be no more then 2 hours at room temperature.' If potentially hazardous foods are found to be left at room temperature consistently and temperature of the food is found to be near room temperature (20-25C) in future inspections, EHO may order food be destroyed.