INSPECTION REPORT Health Protection FEMI-CDXNWQ

PREMISES NAME Legend House		Tel: (604) 475-5222 Fax:
PREMISES ADDRESS 130&140 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE April 28, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Xia Zhan Feng		NEXT INSPECTION DATE April 29, 2022
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 40

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Noted mold inside ice machine. Operator stated ice machine is being cleaned every 6 months??? Corrective Action(s): Discard all ice and lean and sanitize the ice machine, ice machine to be cleaned and sanitized routinely and as needed. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher is still not reaching proper temp Corrective Action(s): Fix it to reach at least 71 oC at plate and 82 oC in dishwasher . Manually sanitize all dishware. Violation Score: 15

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

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

Code 401 noted on Routine inspection # FEMI-CDUT6U of Apr-26-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back area- no hand washing sink, chef mentioned that one of the two compartment sink is being used, but both sink were occupied with basket and utensils ??/ Correction: Provide a designated hand washing sink in the back with paper towel and liquid soap in wall mounted dispenser. Sink must be used ONLY for hand washing Or install a separate hand washing sink for the back prep area Violation ticket will be on hold. Code 205 noted on Routine inspection # FEMI-CDUT6U of Apr-26-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cold potentially hazardous foods noted to be stored at room temp with temp >4 oC Correction: All cold PHF foods must be stored at temp of <= 4 oC at all time (cooler or ice ) Code 301 noted on Routine inspection # FEMI-CDUT6U of Apr-26-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: No sanitizer being use in kitchen, wiping rags noted on counters Correction: -Surface sanitizer must be provided in the prep area and all wiping rags to be rinsed and store in a bucket of sanitizer at each food perp area -Spray bottle must be labeled and used with paper towel ONLY Code 301 noted on Routine inspection # 243338 of Jun-01-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer had an accumulation of debris behind the blade. The meat slicer was not in use and employee explained that he had cleaned it. Meat slicers, if not cleaned and sanitized properly, can prohibit the growth of disease-causing pathogens which can then contaminate the food. *Correction. Clean and sanitize the meat slicer immediately. The meat slicer must be fully cleaned and sanitized after it has been used (or every 4 hrs if it is to be continually used throughout the day). It must be taken apart to do so. Date to be corrected: Immediately Correction:

Comments

Follow up inspection to lift the closure order, noted great improvement in cleaning and organization, food storage. **Dishwasher temp did not reach required temp at plate, measured 66 oC two run- temp must reach at least 71 oC at plate or 82 oC inside (dishwasher thermometer must show at least 82 oC). All dishware must be manually sanitized by soaking in a bleach solution (100 pp,) for 2 minutes and let air dry. ** A better cleaning is still required for i behind, under all equipment and cooking line also door and door handle of all cooler (inside and outside of door of all coolers and freezers), midew noted inside ice machine- discard all ice and clean and sanitize inside the machine. ** Noted a beef stock at room temp cooling temp >60 oC - cooling for all foods must be done either by using ice water bath, ice wand , or transferring to shallow metal pan. Confirm the process. ** Discussed installing a hand washing sink in the back line cook - submit a revised floor plan with the location for approval prior to installing to be installed by May 26-2022. Closure order can not be lifted at this time , facility is to remain close until all infractions are fully addressed. You may contact the area inspector to confirm opening inspection time for tomorrow.