INSPECTION REPORT Health Protection JKWK-CTNQRV

PREMISES NAME Mandarin Garden Restaurant		Tel: (604) 855-9888 Fax:
PREMISES ADDRESS 101 - 31549 South Fraser Way Abbotsford, BC V2T 1T8		INSPECTION DATE July 12, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roland Ling		NEXT INSPECTION DATE July 17, 2023
INSPECTION TYPE Routine
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Cans of open food in coolers need to be transfered to food grade containers to prevent rust and metal contamination of food contents. Open can of hoisin sauce in walk in cooler and condensed milk in stand up cooler observed. 2. Front of the house ice machine needs a thorough clean on the inside. Dust and old build up observed. Clean and sanitize as needed to prevent contamination of ice. 3. Wood dollies are used to carry contaminers of food. Old grease and debris observed on dolleys. Cleaning and sanitizing required. 4. Shrimp chips and deep fried won ton wrap on open buffet table require a food grade cover to prevent guests from contaminating the tray of food if they sneeze. 5. Near the woks there is a metal pale used to scoop red vinegar and contaminates the hands of the staff and food. Use a clean scoop with a long enough ladle instead. Corrective Action(s): All cleaning items above need to be corrected in one week. The cans of open food and open display food must be transported to food grade reusable containers with covers. Use scoops with clean handles to scoop food out of bulk bins can be upgraded today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1. Glass dishwasher was dispensing less than 50 ppm chlorine at the plate at the beginning of the shift. 50 ppm and above is required. 2. Main kitchen dishwasher had an air bubble in the line and wash not dispensing chlorine sanitizer consistently. Less than 50 ppm chlorine was detected. Operator repaired this at the time of inspection. 3. Automatic QUAT dispenser was plugged and less than 100 ppm QUAT sanitizer was detected. This was corrected by the operator at the time of inspection. Corrective Action(s): 1. Repair and service glass washer and ensure at least 50 ppm of chlorine sanitizer is detected. In the the mean time, use the main dishwasher for sanitizing all glasswear. Correction required in 3 days. For dishwashers and sanitizer units, ensure to test daily and record concentration of sanitizer to ensure the unit is working and at the right concentration. FoodSafe sanitizer and dishwasher log sheet issued to operator. QUAT test strips turn dark green for 200 to 400 ppm required. Chlorine test strips turn purple for 50 to 100 ppm Chlorine required for dishwashers. Violation Score: 9

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

Comments

Inspection conducted at 11:10 am at store opening. Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Washrooms are sanitary with fully stocked hand sinks. Food is from an approved source. Take out containers and utensils are sanitary. QUAT sanitizer in use at 200 ppm after correction. Main kitchen final rinse at 100 ppm Chlorine after correction. Note: Chlorine and QUAT solutions are both sanitizers but should not be mixed by accident. Ensure to label all spray bottles with sanitizer being used or a dedicated container with one type of chemical only. Wiping cloths are laundered on site using bleach and high temperature. Valid Permit posted in conspicuous location. Holding units: Coolers at 4C and below. Freezers at -18C and below. Dessert fridge at -16C, ice cream scoop is held in clean running cold water - good. Hot holding display units at 60C and above. Buffer display food is portioned to be used up in 2 hours then discarded. Front drink bar cooler is at 5C to 11C depending on the shelf - pop and shelf stable juice only. Recommendation: This bar cooler cannot hold temperature below 4C consistently. Only store shelf stable foods in this unit. Over night rice is held at 4C in cooler and reheated by steaming and cooking to 74C internal temperature within 2 hours of service - good.