INSPECTION REPORT Health Protection ABAI-AEDUZW

PREMISES NAME Oriental Kitchen		Tel: (604) 294-1971 Fax:
PREMISES ADDRESS 6560 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE October 3, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available. Several wiping cloths noted on counters throughout the premises. Staff member made 100ppm chlorine sanitizer solution at time of inspection. Corrective Action(s): Ensure chlorine sanitizer solution is made fresh at the start of each day. Keep all wiping cloths stored in sanitizer solution when not in use to prevent microbial growth. Change sanitizer as needed to maintain minimum 100ppm chlorine concentration and ensure all food contact surfaces are sanitized routinely throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Noted heavily stained ceiling tiles. Stain build-up will lead to dust build-up on the grease on the ceiling tiles and can potentially get into food. Corrective Action(s): Maintain cleaning plan for ceiling tiles to prevent stain/dust build-up on the ceiling tiles. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted heavily stained ceiling tiles around hood ventilation system and wall behind hood ventilation system. Corrective Action(s): Do a through cleaning of the ceiling tiles and wall. Remove stains. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard noted lining floors and shelving units and corrugated sheets with saran wrap lining shelving units across cookline. Corrective Action(s): Remove all cardboard, corrugated sheets and saran wrap. All surfaces are to be smooth, durable and washable. Violation Score: 3

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

Comments

Hand wash stations were fully equipped with hot/cold running water, soap and paper towel. No public washroom sign noted at front of premise. Ensure no public or customers are permitted to enter the food preparation/handling/storing areas at any time. All coolers 4C or less (sliding 2 door drink cooler, domestic cooler unit, walk in cooler unit..etc) Freezer -16C All hot holding in display inserts higher than 60C. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Proper cooling procedures taking place at time of inspection - deep fried chicken balls spread out over large trays on rolling rack, then will be transferred to cooler unit. Ensure foods cool from 60C to 20C in less than 2hrs at room temperature then from 20C to 4C in less than 4 hrs in cooler unit. No obvious sign of pest activity noted at time of inspection. Manual ware washing procedures reviewed at time of inspection – no concerns. Drain plugs available for two compartment sink.