INSPECTION REPORT Health Protection RSHA-BUETBA

PREMISES NAME Ocean Palace Chinese Seafood Restaurant		Tel: (604) 948-9338 Fax:
PREMISES ADDRESS 109 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE October 15, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not being properly stored. Corrective Action(s): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Thawing procedures not adequate. Corrective Action(s): Thaw food in a safe way: - Move frozen food into the refrigerator to thaw slowly - Place frozen food in it's original package or in a clean container under cold running water - Never leave frozen food on the counter at room temperature. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: ongoing. Corrective Action(s): Deteriorating surfaces are to be kept in a state of good repair. Continue efforts to repair/replace damaged items and/or surfaces. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is require1d. Gauges noted and are to be kept securely fastened inside all refrigeration units. Probe style gauge on site for internal cooking temperature monitoring. - Mechanical Dishwasher: High Temperature = not tested this date. - Bar Glasswasher: Front service area not functioning. Currently not being used. All implements are washed and disinfected in the kitchen. - Wiping cloth storage: Refer to Violation notes. - Food Storage: Refer to Violation Notes. Improvements noted. Continue efforts rtto store all food items in covered, food grade containers. .Food separation discussed. No food items are permitted to be stored in opened, original metal containers. - Sanitary Facilities: Acceptable. - Chemical Storage: Acceptable. - Sanitation: Improvements noted. Clean floors routinely especially underneath and behind all equipment. Seal gaps behind sinks and walls. - Garbage, Grease and Composting Disposal: All items are to be kept stored in covered, rodent proof bins. - Staff Hygiene: No ill staff permitted to be on site. Routine hand washing is required to be conducted by all staff. Glove use discussed. Handwashing is required after washroom use. Gloves are not to be reused. - Ice bin cleaning discussed. - Pest Control: An active pest control monitoring program is noted on site. Monitoring is being conducted on site. Follow these points: - Keep doors and windows closed or install screens Rear screen door requires updating. - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors - Structural: Ongoing. Refer to Violation Notes. Deteriorating surfaces/conditions noted. Continue efforts to keep all surfaces in good repair. - Food Safe expiry discussed. Staff are required to update their certificates. - Food Safety Plan and Sanitation Plan information are to be kept on site for reference. Generic information is posted. - Covid Safety Plan is required to be posted. Notes: * Limit use of cardboard to line surfaces within this facility. Increase cleaning if required. * No food prep is permitted on deteriorating butcher blocks/surfaces. Cutting boards are required to line the surfaces prior to any prep.