INSPECTION REPORT Health Protection RWOG-B32SP7

PREMISES NAME Grand Seasons Restaurant		Tel: (604) 318-9081 Fax:
PREMISES ADDRESS 6 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE July 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kin Kwan Wong		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Congee measured appoximately 35C in the hot holding unit. Corrective Action(s): - Food must be reheated to 74C before being hot held at 60C - Staff reheated congee at the time of inspection Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dishes observed in the handwashing basin Corrective Action(s): - Handwashing stations must be clear at all times to facilitate handwashing - Dishes removed at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Bins for dried ingredients are soiled - Open container of tofu placed by sink with thawing raw chicken - Fabric cloths covering various foods in the walk-in cooler - Tray of preserved eggs stored underneath equipment Corrective Action(s): - Wash and sanitize all bins - Be mindful of where food is placed/stored - Remove cloths and use lids for foods, or saran wrap instead - All foods to be stored at least 6 inches or 15cm off the ground Violation Score: 9

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Other hot held foods measured 60C or hotter - Handwashing sinks stocked with soap, paper towels and hot and cold running water - Sanitizer measured 100ppm chlorine; ensure that wiping cloths are placed within the solution when not in use - Dishwasher dispensed 50ppm chlorine at the final rinse cycle - FOODSAFE requirements met, operators signed up for the refresher course - Pest control in monthly