INSPECTION REPORT Health Protection JSAS-AWWR4H

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE March 16, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ivy Jiang		NEXT INSPECTION DATE March 23, 2018
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 2 large buckets of fermenting cabbage stored under food preparation sinks. Corrective Action(s): Product discarded. Discontinue preparing this product. Approval through a food safety plan must be obtained prior to processing this kind of food product. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: multiple vegetable peelers stored soiled with food. plastic strainer baskets stored with visible food and grease residue. some wiping rags left on cooking line work surfaces with no sanitizer residual. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some food containers stored uncovered within cooler units. Food containers stacked inside each other without proper covers. Raw meats stored above potentially ready to eat foods. Recycled plastic bags used to package food for storage. Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. If plastic bags are used to package food they must be new and used in a single use manner. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up on cooking line ventilation canopy dripping from top rim and underside of cooking line shelving units. Food debris collecting under sinks and hard to reach areas against back wall and beside dishwasher. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: front handsink faucet is no longer fixed. Corrective Action(s): Resecure front handsink faucet. Violation Score: 3

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

Comments

Handwashing facilities maintained. No signs of pest activity observed. Low temperature chemical sanitizing dishwasher 100 ppm chlorine achieved. Walk-in Cooler 2 C, chest freezer - 25 C, upright freezer - 11 C, 2 door cooler 2 C, prep cooler 4 C bamboo shoots 66 C, vegetable soup 86 C, porkbelly 69 C, undercounter cooler 1 C rice warmer 61 C, rice cooker 71 C, beverage cooler 1 C, storage freezer - 22 C front freezer - 16 C Note: Foodsafe certificates issued prior to 2013 will expire as of July 29, 2018.