INSPECTION REPORT Health Protection 256095

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE August 3, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Long Jiang Hen (Johnson)		NEXT INSPECTION DATE August 10, 2022
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: High (≥30) Total Score = 73

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked foods not cooled properly. Operator could not demonstrate adequate cooling procudures. Food safety plan identifying cooling procedures was unavailable. Cooling records were not maintained as previously discussed, last record available was in April. Ice supply was exhausted in attempt to cool one item (soup). Corrective Action: All previously cooked food items in coolers were discarded. Moving forward all items will be cooked to order and immediately served or hot held. No cooling of cooked items. Foods must be cooled from 60 deg.C to 20 deg.C within 2 hours, and 20 deg.C to 4 deg.C within 4 hours to prevent pathogen growth. Corrective Action(s): Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple food items stored at room temp including - Large bowl of raw chicken, internal temp probed to be 17 deg.C - Large collander of raw fish. Internal temp 15 deg.C - 2 large bowls of dice red pepper. Internal temp 17 deg.C - Bin of sliced green onion. Internal temp 15 deg.C - Large bowl of cooked chicken. Internal temp 17 deg.C Corrective Action: All items discarded. Potentially hazardous food items must be stored < and/or = 4 deg.C or used immediately after prep. Food must be < and/or = 4 deg.C to inhibit pathogen growth Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple cleaning rags throughout kitchen stored on counter. Corrective Action: Store cleaning rags in 100ppm chorine solution when not in use. Cleaning rags can promote pathogen growth when wet and soiled. They must be stored in sanitizer to inhibit growth. Date To Be Corrected By: 08/03 Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple instances of raw meat being stored next to or above cooked foods. - Food items are stored on ground in walkin cooler (onions) - Cups and bowls used as scoops for rice and sugar. - Cardboard used to line shelves in cooler - Dishwashing gloves on counter in food prep area Corrective Actions: All cooked foods discarded. Store raw meats below vegetables, not above or beside. - Store items 15cm off ground on shelves - Use scoops with handles for dry bulk foods - Remove cardboard from shelves - Keep dishwashing gloves in dishpit area Food items must be stored in a manner that prevents cross contamination Date To Be Corrected By: 08/03 Corrective Action(s): Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large collander of raw fish found in dishwashing sink. Internal temp 15 deg.C Corrective Action: Fish discarded. Thawing procedures reviewed with operator. All frozen items should be thawed overnight in the cooler or thawed using cold running water. Frozen meat or fish that sits at room temperature will not thaw correctly and will be at risk for pathogen growth. Corrective Action(s): Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator did not maintain cooling logs. Operator could not provide food safety Plan. Corrective Action: Cooling is no longer accepted for cooked foods. Obtain a copy of the food safety plan and have it available at all times. Date To Be Corrected By: 08/03 Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and dirt found under coolers, behind shelves, and under wok station Corrective Action: Clean all areas including hard to reach places below or behind equipment. Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard on ground under wok station used to catch excess grease. Cardboard on shelves in walk in cooler. Corrective Action: Cardboard removed and discarded. All surfaces must be smooth, impervious, and easy to clean. Cardboard is porous and absorbent and will promote pathogen growth. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Multiple collander/strainers were damaged, melted, and broken. Corrective Action: Broken items discarded. Broken or damaged equipment may contaminate food with fragments. Corrective Action(s): Violation Score: 3

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

Comments

2 door cooler 0 deg.C Upright freezer -10 deg.C Left prep cooler 1 deg.C Right prep cooler 1 deg.C 3 door undercounter cooler 2 deg.C Walkin cooler 4 deg.C Kitchen chest freezer -22 deg.C Storage chest freezer -22 deg.C Dining area left chest freezer -16 deg.C Dining area right chest freezer -15 deg.C Bar cooler 1 deg.C Rice cooker 66 deg.C Rice scoop stored in ice Low temp dishwasher measured 100ppm chlorine Sanitizer bowl measured 100ppm chlorine Vent hood clean Ice machine some biofilm buildup cleaned once a month No signs of pests, pest company comes every 3 months. Operating permit available Food safe level 1 available Dry storage is good, items elevated and stored in containers General sanitation is good Pest proof screen door available in back of kitchen Lights covered in plastic