INSPECTION REPORT Health Protection JSHN-CJMPRP

PREMISES NAME Canton Garden Restaurant		Tel: (604) 792-0961 Fax:
PREMISES ADDRESS 45595 Yale Rd Chilliwack, BC V2P 2N1		INSPECTION DATE September 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bucket of batter was measured at 16C. Corrective Action(s): Store all perishable items at 4C or below. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottles with chlorine food contact sanitizer was measured at 10 - 50 ppm. Corrective Action(s): Maintain the chlorine concentration at 100ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Flats of raw eggs were stored on top of bean sprouts. Corrective Action(s): Store raw eggs away from vegetables, ready-to-eat foods to protect from contamination. Violation Score: 3

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

Comments

Handwashing stations were equipped with cold/hot running water, soap, paper towel. Hot water dishwasher was measured at 74.4C at the dish level. All coolers were measured at 4C or below. All freezers were measured at -18C or below. Discussed the following: - Portioning only adequate amount of batter for use for the day and store the batch at 4C or below. - Storing the food waste in a separate area to prevent from contamination away from foods until the pick-up day. - Storing the scoops away from foods to protect from cross-contamination such as outside of the bulk bins. - Cleaning the dry foods area for dry food debris.