INSPECTION REPORT Health Protection JSAS-CVVPM9

PREMISES NAME Mui Garden Restaurant		Tel: (604) 336-9977 Fax:
PREMISES ADDRESS 4727 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE September 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ka Fai Ng (Eddie)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 302 noted on Routine inspection # JSAS-CVKSLY of Sep-11-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Several wiping rags in use without sanitizer solution available at staff work stations. Knives, vegetable peelers stored with visible food debris on surfaces. Correction: 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). 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. Code 302 noted on Follow-Up inspection # JSAS-CVSSJY of Sep-18-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 8 used wiping rags on work counters without sanitizer residual. Knives and food utensils stored in kitchen with visible food debris from previous use. Correction: 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). 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.

Comments

Wiping rags in use stored in 100 ppm chlorine sanitizer containers, multiple containers set-up throughout kitchen. Knives and food utensil storage containers are clean free of food debris. Food containers stored in cooler units observed covered with proper fitting lids or plastic wrap. Premise cleaning conducted, premise sanitation is greatly improved. Ensure daily cleaning is conducted throughout kitchen to maintain current level of sanitation. Oversized cooking pots have been removed from premise. Remaining cooking pots can fit within dishwasher. Kitchen storage areas have been re-organized, large volume of inventory no longer stored on the floor. Operator has upgraded portions of kitchen walls with FRP panels to help pest proof areas and provide smooth washable surfaces to allow staff to clean. Back door sweep has been screwed in place. Closure Order complied with and now rescinded, premise may re-open when ready.