INSPECTION REPORT Health Protection JSAS-D2FUCQ

PREMISES NAME Mui Garden Restaurant		Tel: (604) 336-9977 Fax:
PREMISES ADDRESS 4727 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE February 14, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ka Fai Ng (Eddie)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Back corner 1 door upright cooler - lower shelf, raw meats stored together with cooked meat and fresh vegetables. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace debris collecting on floor under front servery ice machine location. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. High temperature sanitizing dishwasher 73 C achieved. Rice cookers 79 C, 69 C, Curry hot holding 69 C, Curry beef brisket hot holding 74 C, Soup stock pot 72 C, potatoes 77 C, curry cooking 77 C, chili sauce cooking 75 C 2 door upright cooler 1 C, prep cooler 1 C, 1 door upright cooler 2 C (back corner), 1 door upright cooler (cook line end) 4 C 2 door upright freezer -27 C, front servery 2 door upright cooler 1 C Hainan chicken cooling process observed, cooked chickens reduced to 6 C internal temperature with use of continuous flowing cold water bath. Note: Ensure bin and hose attachment are maintained in sanitary condition to prevent contamination of ready to eat food.