INSPECTION REPORT Health Protection ZDER-AW92VZ

PREMISES NAME Myst Asian Fusion		Tel: (604) 364-6400 Fax:
PREMISES ADDRESS 2 - 6400 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE February 22, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Adam (Chung I Yu)		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1.Pudding cooled at room temp with lid on - condensation noted on lid 2. Cooked sauces stored in cooler with lids - condensation noted on lids Corrective Action(s): All hot foods requiring cooling must be cooled rapidly. Cooling at room temp or directly in cooler with lids are not acceptable cooling practices for hot foods. Acceptable rapid cooling methods include: 1. Ice bath 2. Cooling wand 3. Small, shallow pan without lid Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 bags of sprouts stored at room temperature beside 3 comp sink right of cooking line. Corrective Action(s): Ensure all potentially hazardous foods (sprouts) are stored at or below 4 C. Do not store PHFs at room temp. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1.Some food inserts in lower prep cooler and some food inserts in walk in cooler by reach in doors noted without lid or cover. 2. 1 insert of raw chicken kabobs stored above ready to eat greens in walk in cooler 3. 5 cans of Coke stored in beverage ice bin. 4. Rice scoopers and ice cream stored in water at room temp Corrective Action(s): Ensure all food is stored covered and protected from contamination. 1. All food must be stored with covers/lids. 2. Keep all raw bloody meat separate or under all ready to eat foods 3. Do not keep any cans or potentially unsanitary containers/products in ice that will be consumed. 4. Do not stored any scoopers in water at room temp. Keep in ice bath or in water for no longer then 2 hours before being replenished. Violation Score: 3

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

Comments

Routine inspection: All hand sinks stocked with hot and cold water, soap and paper towels Sanitizer sprays and buckets achieved 100 ppm *Ensure all wiping cloths are stored in sanitizer solution and solution is changed every 2 hours or when solution becomes dirty *Ensure all sanitizer containers are labelled "sanitizer" or "bleach water" Dishwasher achieved 50 ppm chlorine at the dish - logs up to date Hot holding unit (beef) @ 65 C Hot holding inserts (eggs, beef paste) @ 65-70 C Rice cooker in waitress station @ 66 C Rice cookers 1-4 at prep station @ >60 C Standing freezer @ -15 C Cooking line prep cooler (top) @ 4 C / (bottom) @ 3 C Prep cooler by walk in cooler @ 3 C / (bottom) @ 3 C Walk in cooler @ 4 C Walk in freezer @ -14 C Bubble tea bar: - prep cooler @ 4 C - clear door cooler @ 3 C - freezer @ -13 C No signs of pests at time of inspection General sanitation is excellent

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AW92VZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment