INSPECTION REPORT Health Protection ZDER-AE8UFV

PREMISES NAME Kirin Seafood Restaurant (Starlight)		Tel: (604) 528-8833 Fax: (604) 527-3838
PREMISES ADDRESS 350 Gifford St New Westminster, BC V3M 7A3		INSPECTION DATE September 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Yeung		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ZDER-AE8R8S of Sep-28-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Ice machine - mold & mildew growth around edges of lid and on interior sides. 2. Meat slicer - raw chicken on slicer and dried food debris on guard 3. Dirty dishes (chop sticks, bowls, utensils) stored above or beside clean stored dishes. 4. Clean dishes stored on dirty sticky discolored plastic table near entrance to main kitchen 5.Dirty butcher knives stored in knife holders at butcher blocks at 3 locations in kitchen 6. White sheets used to cover and protect hanging pig carcasses appear soiled and bloody 7. Staff uniform soaking in large bowl of soapy hot water on a prep table while chef is cooking on the line. 8. Dim sum containers have obvious food debris still on them after they have been put away as clean (photos taken)) Code 302 noted on Routine inspection # ZDER-AE8R8S of Sep-28-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (No sanitizer noted in back kitchen.) Code 401 noted on Routine inspection # ZDER-AE8R8S of Sep-28-2016 Adequate handwashing stations not available for employees [s. 21(4)] (1.Back dim sum hand sink has no liquid soap or paper towel available. 2. 2 handsinks (dim sum entrance and main kitchen entrance) are obstructed with bowls and other equipment)

Comments

Nearly all the violations noted on inspection ZDER-AE8R8S. -Significant improvement in sanitation -Ice machine and meat slicer has been cleaned and sanitized ***some additional sanitizing required outside the edge of the lid of ice machine -Dirty dishes have all been taken to dishpit -Clean dishes are stored in sanitary designated areas ***One dim sum container still has some orange food debris - apply an additional visual inspection after containers are run through the dishwasher. -All knives were stored clean - no dirty knives found -All sheets used to cover carcasses appear to be clean -No uniforms being laundered in food prep area -Sanitizer available at 100 ppm chlorine through out kitchen *** most bottles are labelled sanitizer - ensure that all are labelled -All handsinks have now been supplied with hot & cold water, liquid soap and paper towel and free of obstructions -Food has been covered and at least 6 inch off the ground -Damaged seafood butcher block has been discarded -Standing cooler in main kitchen has been designated as a raw meat cooler only - no veggies or ready to eat foods stored in unit -Heavy covered sticky fly traps have been removed and will be replaced with new traps - operator is working with Casino to improve possible entry points of flies into kitchen from back service hall and garbage area by keeping doors closed and areas clean. -Apparent rodent droppings in dry storage room was not dropping but dark grained rice according to operator - pest control confirms no rodent activity noted during their inspections. Areas still requiring improvement: ***Removable hood panels require regular cleaning above and beyond the routine professional cleaning of the commercial vent hood. Operator will work out a cleaning schedule with staff. ***Designated areas to store staff meals/lunches - separate from premises food served to public. Operator will work on designated space.