Fraser Health Authority



INSPECTION REPORT
Health Protection
TABM-B8VVYH
PREMISES NAME
Grand Seasons Restaurant
Tel: (604) 318-9081
Fax:
PREMISES ADDRESS
6 - 555 Clarke Rd
Coquitlam, BC V3J 3X4
INSPECTION DATE
January 29, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kin Kwan Wong
NEXT INSPECTION DATE
February 19, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Eggs and chopped vegetables noted at room temperature.
Corrective Action(s): Eggs and cut vegetables must be stored in the cooler.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: A number of different practices observed that increases the risk of food becoming contaminated:
- Chopped vegetables in plastic trays were stored directly on the floor under pot sink.
- Frozen seafood items, trays of noodles and other food items were being stacked on top of each other.
- Cloth rags were being used to cover foods.
- Food items being stored uncovered in cooler, hot holding.
- Raw and cooked foods stored in walk-in-cooler were not clearly separated.
Corrective Action(s): - Do not store food items on the floor.
- Do not stack dishes with food directly on top of each other where the bottom of the dish touches the food item below.
- Do not cover food items with cloth rags. These retain moisture and bacteria can survive on them.
- All food stored must be covered. Including hot holding units when not in use.
- Organize walk-in-cooler so that the raw and cooked foods/meats are clearly separated.
Violation Score: 9

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): A few different frozen items were left at room temperature to thaw.
Corrective Action(s): Please follow appropriate thawing procedures i.e. in the cooler OR in cold water Or in Microwave NOT at room temperature.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some build up of dirt under equipment and shelves.
Corrective Action(s): Clean as required.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Foodborne Illness inspection # TABM-AMHSMT of May-19-2017
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Raw pork prepared for deep frying was at 7-8 degrees. The item is kept out at room temperature during rush times.
Correction: - Please store this item in smaller portions so that they cool down faster.
- Please do not store the item at room temperature.

Code 302 noted on Routine inspection # JAHN-ARRPVY of Oct-02-2017
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dishwahser is not working properly to sanitze dishes and utensils. No sanitizier was present at the time of inspection to sanitize food contact surfaces.
Correction: Once the diswaser is repaired, re-wash and sanitize all the dishes and utensils. 100ppm chlorine sanitizer (in a bucket or in a spray bottle) shall be present at multiple locations.
Comments

- Temperature of coolers and freezers were adequate.
- Hot holding was above 60 degrees C.
- Hand sinks were equipped with liquid soap and paper towels.
- Bleach sanitizer was present. Ensure all cloth towels are soaking in this solution between uses.
- Dishwasher: >50ppm chlorine detected after cycle.
- No signs of pest infestation. Monthly pest control service in place.