INSPECTION REPORT Health Protection JSAS-BDHS3P

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE June 26, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Ivy Jiang		NEXT INSPECTION DATE July 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 114

Critical Hazards: Total Number: 5

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cooked chicken for cold spicy chicken dish - plates of cooked chicken observed with red blood around the bones of the sliced chicken pieces. Corrective Action(s): Product discarded. Chicken is to be cooked to a minimum temperature of 74 C or hotter at the centre of each piece. Cooking temperature to be confirmed with a probe thermometer. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Contents of walk-in cooler 10 C Several potentially hazardous foods stored at room temperaure: Ground pork 15 C, sliced pork 24 C, cooked bean sprouts 22, cooked cauliflower 22 C, pork stew 22 C Corrective Action(s): Products discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food items stacked on top of clean dishware on lower shelves at cooking line. Soiled dishware stacked on top of clean dishware. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Knives stored with visible food debris. Scissors and vegetable peelers stored in a soiled container with soiled rubber gloves. Plastic strainer baskets stored on shelves wet and covered with oil residue. 7 soiled wiping cloths left on worksurfaces throughout kitchen area - none had any trace of santizer residual. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink by cooking line - handsink blocked with cutting board and dishware, papertowel dispenser empty. Corner handsink - no papertowel dispenser available. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Handsinks are to be fully accessable at all times to allow for frequent and convenient handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats stored above and beside cooked and ready to eat food items. Food containers stored in cooler units with a cover. Food containers double stacked inside each other without proper lids or covers. Food utensils stored in staff washroom. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Remove all food equipment supplies from washroom facilities. Violation Score: 9 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Procedures not in place to describe the safe perparation of cold spicy chicken. Corrective Action(s): Food safety plan is to be revised to address how spicy cold chicken is prepared safely. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy oil build-up on cooking ventilation canopy - black oil drips forming on all canopy projections Oil dripping from stove and pooling on lower shelf where clean cooking pots are stored. Oil puddling on floor behind deep fryer and cooking equipment. Food debris collecting on floor in corners, under kitchen equipment. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Soya drink 4 litre jugs recycled to store sauces. Corrective Action(s): Discard used soya drink jugs. Provide proper reusable containers that can be readily cleaned and sanitized to store food items. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler 10 C Several dishware plates heavily chipped. Several plastic strainer baskets - melted, cracked and broken Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder. Discard all chipped dishware identified. Discard all damaged plastic food strainer baskets. Violation Score: 15 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator is not knowledgable on basic food safety standards. Corrective Action(s): Operator is to obtain a new certificate in Foodsafe. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff cannot demonstrate working knowledge of basic food safety standards. Corrective Action(s): All staff to obtain a new certificate in Foodsafe. Violation Score: 1

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

Comments

Low temperature chemical sanitizing dishwasher 50 ppm chlorine achieved. Upright freezer -10 C Prep cooler 2 C Upright cooler 1 C Bar cooler 1 C Corner undercounter cooler 0 C Storage chest freezer -18 C Rice warmer 62 C Pork belly in steamer 77 C Soups 77 C, 89 C Closure Order issued. Note: Obtain probe thermometers for confirming cooking temperatures.