INSPECTION REPORT Health Protection JAHN-ARRPVY

PREMISES NAME Grand Seasons Restaurant		Tel: (604) 318-9081 Fax:
PREMISES ADDRESS 6 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE October 2, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kin Kwan Wong		NEXT INSPECTION DATE October 02, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwahser is not working properly to sanitze dishes and utensils. No sanitizier was present at the time of inspection to sanitize food contact surfaces. Corrective Action(s): Once the diswaser is repaired, re-wash and sanitize all the dishes and utensils. 100ppm chlorine sanitizer (in a bucket or in a spray bottle) shall be present at multiple locations. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Foods stored in the walk-in cooler were not covered and containers for raw meats were stored close to produce and other food products which could lead to cross-contamination. Corrective Action(s): All foods shall be covered and stored in a manner that prevents cross-contamination from raw meats. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Prep sink was full of raw chicken that was being thawed since the night before. Corrective Action(s): All raw chicken were discarded at the time of inspection. Ensure that thawing is done in an acceptable manner in a cooler that is at or below 4C. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed food debris on the floor and on the shelves throughout the premises. Corrective Action(s): 1. Take out all dishes on the shevles, wash & sanitize once the dishwasher is repaired 2. Clean and sanitize the shelves 3. Remove the wooden pallets in the kitchen 4. Clean the floor in the kitchen Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp dishwasher did not produce chlorine at final rinse cycle. Corrective Action(s): The premises is to close immediately as the loads of dishes are too much to be properly washed & sanitized in the 3 compartment sink. Repair the dishwasher so that it achieves at least 50ppm chlorine level at final rinse cycle. Inspection will be conducted prior to opening. Violation Score: 9

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

Comments

- Hot and cold running water provided - Liquid soap and paper towel in place at hand sinks - Temperatures of all refrigeration units were adequate (<4C for coolers and <-18C for freezer) - Hot holding temperature was adequate (>60C) - No signs of pest infestation > Ensure handsinks are only used for washing hands and are kept clear of obstructions > Follow up inspection shall be conducted prior to opening