China Taste - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooked bean sprouts were sitting on the table at the time of inspection and the internal temperature was at 32.7°C. Corrective Action: Cooked bean sprouts are considered as potentially hazardous foods and should be cooled by following the 2/4 hours rule, which is cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within 4 hours to prevent pathogen growth and toxin production. Standard cooling procedures must be established and cooling log can be used to record cooling procedures and both should be included in the food safety plan.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Blanched noodles, bagged chicken breast (0.6°C), battered chicken wings (11.8°C), deep fried pork (14.4°C) and deep fried shrimps were sitting at room temperature at the time of inspection. Corrective Action: Raw and cooked meat as well as blanched food are all considered as potentially hazardous food (PHFs) and should be stored at 4°C or less. If they are being above 4°C for more than 2 hours, they have to be used up within another 2 hours or they must be disposed.
209	Food not protected from contamination [s. 12(a)] Observation: Dry rice in a plastic bucket and in its orginal bag were left open in the dry storage room. Soy sauce bucket had no lid. Corrective Action: Food should be stored in a closed container when not in use to prevent pest and other contamination.
212	Operator has not provided acceptable written food handling procedures [s. 23] Observation: No written food safety plan is developed by the operator. Corrective Action: The operator must develop an acceptable written food safety plan as required by B.C. Food Premises Regulation.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Some knives were rusty. The knife storage was screwed into the wall and has many crevices. The poor design of the knife storage made it hard to clean. Corrective Action: Rusty knives must not be used to prevent physical and chemical contamination until rust has been removed. The knife storage must be cleaned or be replaced with a easy-to-clean type of stand.
304	Premises not free of pests [s. 26(a)] Observation: Mice droppings were found besides the hot water tank and on the nearby shelf where kitchen tools were stored. As per operator, no pest control company has contracted. Corrective Action: The premises should be free of pests which can contaminate food and food contact surfaces. Actions must be taken to remove mice droppings and clean/disinfect contaminated areas and tools as well as resolve pest problem.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The premises was not maintained in sanitary and organized conditions. Dust and grease have been built up in those hard to reach areas. Corrective Action: The premises should be cleaned and re-organized from top to bottom.
314	Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No written saniation plan is developed by the operator. Corrective Action: The operator must develop and acceptable written sanitation plan as required by B.C. Food Premises Regulation.
403	Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: The kitchen manager was observed to put his finger into the cooked bean sprout to measure the temperature. Probe thermometer was not available. Corrective Action: Maintaining proper hand hygiene is the key point to prevent food from cross-contamination. The habit of washing hands once staff enter the kitchen and as needed must be established and emphasized frequently.
502	In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the beginning of inspection, no staff on duty has FOODSAFE Level 1 or equivalent. Both kitchen manager and front manager claimed they have valid FOODSAFE Level 1. Corrective Action: At least one staff present in the premises should hold a valid FOODSAFE Level 1 or equivalent. Either kitchen manager or front manager is present all the time or having at least one staff be trained with FOODSAFE and obtain a valid certificate.