INSPECTION REPORT Health Protection ABAI-AC7U77

PREMISES NAME Garlic & Chili Restaurant		Tel: (604) 298-8361 Fax:
PREMISES ADDRESS 7 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE July 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ximing Yin		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted a few cloths on food contact surfaces. Cloths stored in 100ppm chlorine sanitizer solution were also not fully submerged. Corrective Action(s): Keep all wiping cloths stored in sanitizer solution when not in use to prevent microbial growth. Ensure sanitizer level is adequate so that all cloths are fully submerged. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted grease build up on hood ventilation system (date for cleaning is over due) and some grease/food debris under and behind cooking equipment. Corrective Action(s): Do a thorough cleaning in these areas. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (domestic refrigerator, upright one door cooler unit, upright two door cooler unit) Chest freezer -18C Hot holding of rice and wonton broth higher than 60C No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door at time of inspection. Low temperature dish washer had 50ppm chlorine. All foods appeared protected (ie. stored off the ground, covered, lights in food preparation areas had covers..etc)