INSPECTION REPORT Health Protection JVIK-B42TRQ

PREMISES NAME Ginkgo		Tel: (604) 858-4343 Fax: (604) 858-3400
PREMISES ADDRESS 7579 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE August 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jack Zhang		NEXT INSPECTION DATE August 28, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One 2-dr prep cooler observed at 8.4 - 9.8C internal food temperature Corrective Action(s): All product re-located to walk-in cooler. Staff had recently placed hot food items in the prep cooler which may have been responsible for the unit warming up. In the interim, do not use cooler until it has returned to 4C. If it does not return to 4C, service unit. In the future, do not place hot items in such a large volume in the prep coolers, instead use the walk-in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed containers stored again on food surface 2. Food stored in open cans Corrective Action(s): All bins of foods that were not protected from contamination (i.e. container stored on food surface) were discarded at time of inspection. 2. Open cans are not a suitable product for re-use. Soup was placed into an appropriate container that has a tight fitting lid. Violation Score: 15

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

Comments

Hand washing sink equipped Discussed dishwashing procedure - Ensure dishes/equipment are fully submerged under sanitizer Sanitizer available Coolers at 4C or below Bins of deep fried items were cooling at time of inspection - bins were not overly full, good. Be sure to track time by writing on the bins with time placed in bin General sanitation is okay - be sure to clean under the grill and deep frying units routinely. Also, degrease common surfaces daily (i.e. cooler door handles, counters, etc.) Dry goods covered