INSPECTION REPORT Health Protection DSOG-CSMU5C

PREMISES NAME Jin Jiang Shanghai Restaurant		Tel: (604) 620-6755 Fax:
PREMISES ADDRESS 5411 Kingsway Burnaby, BC V5H 2G1		INSPECTION DATE June 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Patrick (Chao Ping)		NEXT INSPECTION DATE 2 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple food items (chopped cabbage, spinach, other potentially hazardous food items) stored at room temperature. Corrective Action(s): Store all perishable foods inside the cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Surface sanitizer missing at the front of the house. Staff stated that they mix Windex and water. This is not a sanitizer. - Clean cups, spoons, and chopsticks stored in trays on top of the grease trap interceptor. - Observed staff preparing sanitizer in the kitchen at the time of the inspection. Corrective Action(s): - Prepare surface sanitizer that is measured at 100ppm chlorine bleach concentration. Direction provided. - Do not store any clean utensils on top of the grease trap interceptor. - Kitchen must be equipped with surface sanitizer at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - No hand soap at the front handwashing station (near POS system). - Detergent at the back handwashing station. - Observed staff preparing food in the middle handwashing station. Corrective Action(s): - Provide liquid hand soap at all handwashing stations. - Do not prepare food in the designated handwashing stations. These are used for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 5

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating Permit is not posted on the wall in a conspicuous area. The decal sticker is expired. Corrective Action(s): Post the Operating Permit in a conspicuous area with a valid decal. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: - Observed basket of chopped vegetables store on tray on top of the garbage bin. - Observed multiple food items (ie tray of cooked noodles) stored uncovered inside the walk in cooler. Corrective Action(s): - Do not store any foods on top of the garbage bin. Use a food prep table. - Cover all cooked foods with plastic wraps or lids inside the coolers. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen mushrooms being thawed at room temperature. Corrective Action(s): Thawing of frozen foods must be done inside coolers at < or = 4C or under cold running water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt on multiple fan covers inside the coolers (ie walk in cooler, beverage cooler, upright coolers). Corrective Action(s): Clean the fan covers. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers inside multiple coolers (walk in cooler, upright cooler, undercounter cooler). Corrective Action(s): Provide accurate, working thermometers inside all refrigeration units. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - Dishwasher dispensed 50ppm chlorine bleach concentration at 75C at the plate's level during the final rinse cycle. - Glasswasher (front of the house) measured 50ppm chlorine bleach concentration. - Surface sanitizer stored in designated bins at 100ppm chlorine bleach concentration throughout the kitchen. - Dry storage area has adequate space and wire racks. There is an exterior storage room with upright freezer and ice machine. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the premises on a biweekly basis. Pest control summary reports available and reviewed at the time of the inspection. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. Please note that multiple FOODSAFE level 1 certificates on file are expired. Cooking staff must retake the FOODSAFE level 1 course or equivalent. - Staff washrooms appear to be in sanitary condition. Handwashing stations fully stocked. Temperature control: - All coolers < or = 4C - Upright cooler (at dim sum) initially at 11C. Cooler cooled down to 4C. Please keep monitoring this cooler. - All freezers < or = -18C - Rice cooker = 66C