INSPECTION REPORT Health Protection MDIL-BFWSB6

PREMISES NAME Oriental Village Restaurant		Tel: (604) 852-8066 Fax:
PREMISES ADDRESS 101 - 2790 Gladwin Rd Abbotsford, BC V2T 4S8		INSPECTION DATE September 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhi Qiang Feng		NEXT INSPECTION DATE September 18, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Scoops left in bulk foods - newspaper used to store food product - rice scoop left in water at room temperature Corrective Action(s): Do not leave scoops in food product and do not use newspaper to store foods. - rice scoop must be kept in ice water or washed and sanitized after each hour. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: 2 stand up freezers and the large chest freezer does not maintain food temperature at -18 degree Celsius. Corrective Action(s): Ensure all freezers maintain food temperature at or below -18 degree Celsius. Defrost the freezers. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation requires attention. Corrective Action(s): Thoroughly clean the food premises. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Some items stored in the food premises are not required for the operation of the food premises Corrective Action(s): Remove all items not needed for the operation of the food premises. Violation Score: 1

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

Comments

Routine Inspection Bar Area - hand wash station satisfactory - cooler ambient air temperature below 4 degree Celsius Kitchen - Hand wash station stocked with liquid soap and paper towels - walk in cooler ambient air temperature below 4 degree Celsius - Prep cooler ambient air temperature below 4 degree Celsius - small chest freezer ambient air temperature below 4 degree Celsius - rice hot holding temperature above 60 degree Celsius - Dishwasher final rinse has 50 ppm Cl - 100 ppm Cl solution available in the dishwasher rinse cycle - foodsafe level 1 trained staff available Note: If storing potentially hazardous food at room temperature proper time monitoring must be in place. Purchase digital timers and left over foods after 2 hours must be discarded. Note: Temperatures for all cooling units and hot holding units must be checked and recorded daily. Check and the record the dishwasher sanitizer concentration regularly.