INSPECTION REPORT Health Protection JSAS-C5YQAN

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE August 17, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Long Jiang Hen (Johnson)		NEXT INSPECTION DATE August 24, 2021
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Produce boxes in walk-in cooler stored on plastic lids. Corrective Action(s): Provide low shelving unit to provide 6" clearance for food to be off the floor and allow for cleaning. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooking ventilation canopy - filter cartridges are full of oil, fire sprinkler lines are covered with oil drops Floor behind woks has oil build-up. Corrective Action(s): Thoroughly clean ventilation hood and floor area behind woks to remove all oil build-up. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Back wall sink has plumbing leak. Corrective Action(s): Repair plumbing leak. Violation Score: 1

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

Code 301 noted on Routine inspection # JSAS-C5XSWN of Aug-16-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cutting boards stored on the floor by kitchen back door. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Code 302 noted on Routine inspection # JSAS-C5XSWN of Aug-16-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher 0 ppm chlorine 3 vegetable peelers hung on back wall with visible food debris build-up. Wiping rags left on counters along cooking line with no sanitizer residual detected. Correction: Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine. All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Code 401 noted on Routine inspection # JSAS-C5XSWN of Aug-16-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back sink papertowel dispenser is empty. Correction: Refill papertowel dispenser.

Comments

Cutting boards have been removed from the floor and cleaned and sanitized. Ensure clean dishware are stored safely to protect them from contamination. Wiping rags stored in 100 ppm chlorine sanitizer solution. Low temperature dishwasher has been serviced, 50 ppm chlorine detected after sanitizing cycle. Back sink papertowel dispenser refilled. Food containers in coolers observed properly covered with lids or plastic wrap to protect food from contamination. Closure Order rescinded, premise may re-open when ready.