INSPECTION REPORT Health Protection 262432

PREMISES NAME Ginkgo		Tel: (604) 858-4343 Fax: (604) 858-3400
PREMISES ADDRESS 7579 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE September 5, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jack Zhang		NEXT INSPECTION DATE September 12, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Five baskets of cooked rice, 3 baskets of cooked noodles, a container of chopped garlic, a container of flour slurry, containers of chopped vegetables were measured between 18°C - 22°C. Corrective Action(s): All perishable foods must be stored at 4°C or below for cold foods, and 60°C or higher for hot foods. If the cold perishable foods are required for every dish such as chopped garlic, portion and prepare for the lunch rush. Do not store a whole container of garlica at room temperature by the Wok station. Discard leftovers that have been in the danger zone. Violation Score: 25

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

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

Comments

-Keep all foods covered in the walk-in cooler to prevent contamination. *Please send a copy of the Food Safe certificate to the district inspector's email. -Chlorine sanitizer being used and was measured at 100ppm -Handwashing station was equipped with soap, paper towel, hot & cold running water. -Hot holding equipment was measured at 60°C or higher -All coolers were measured at 4°C -All freezers were measured at -18°C. Re-inspection will be done to ensure compliance of the cold and hot holding of perishable foods.