INSPECTION REPORT Health Protection RSHA-AFYVTS

PREMISES NAME Ocean Palace Chinese Seafood Restaurant		Tel: (604) 948-9338 Fax:
PREMISES ADDRESS 109 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE November 23, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/grease debris noted. Corrective Action(s): Cleaning schedules are to be followed. All/any spills to be cleaned up asap. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Older facility. Deteriorating surfaces noted. Corrective Action(s): Continue efforts to keep all surfaces in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. Gauges noted. Probe style gauge on site for internal cooking temperature monitoring. - Mechanical Dishwasher: High Temperature = 71.2 C - Bar Glasswasher: Front service area not functioning. Currently not being used. All implements washed/disinfected in the kitchen. - Wiping cloth storage discussed. (Ie: ½ tsp bleach per liter of water) To be used. Cloths are to be kept completely submerged, stored in the sanitizer at all times. - Food Storage: Food separation discussed. Thawing procedures discussed. Storage containers are to be kept in good repair. Any damaged containers are to be removed. All items are to be stored in covered food grade containers. No items are to be stored in their original metal containers. - Sanitary Facilities: Acceptable. Bar: Cloth towels not to be utilized for handwashing purposes. Remove. - Chemical Storage: Acceptable. - Garbage/grease/composting disposal: To be kept store in covered, food grade containers. - Staff Hygiene: Routine hand washing required by all staff. Glove use discussed. No bare hand contact with cooked, ready to eat food items permitted. - Ice bin cleaning discussed. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan information are to be kept on site for reference. * Limit use of cardboard to line surfaces within this facility. Increase cleaning if required. * No food prep permitted on deteriorating butcher blocks/surfaces. Cutting boards to be utilized. * Storage/banquet room: Is to be kept clean and organized. All unuse items are to be removed to free up space and reduce clutter. * Pest Control: Monitoring required.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-AFYVTS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment