INSPECTION REPORT Health Protection DSOG-CQ6UQE

PREMISES NAME Grand Crystal Seafood Restaurant		Tel: (604) 456-0388 Fax:
PREMISES ADDRESS 2216 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE March 22, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhi Feng Gao		NEXT INSPECTION DATE March 29, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Multiple prepared food items stored at room temperature (ie chopped vegetables). This is a repeat violation. Corrective Action(s): Discard all foods that are temperature abused. Store all prepped ingredients inside the upright coolers at < or = 4C. Failure to comply will result in a violation ticket. The health inspector may require the operator to order a prep cooler with inserts. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Significant build up of dirt on the fan covers of the upright coolers. - Build up of grease and debris inside and outside coolers. - Significant condensation observed above the high temperature dishwasher. - Metal bins, metal spatula stored directly inside the mop sink. - Large metal bowls for food preparation stored directly beside the mop sink. Corrective Action(s): - Clean the fan covers. - Clean the inside and outside of the coolers. - Fix the dishwasher. - Remove the cooking equipment from the mop sink. This is for mops only. Do not store any cooking equipment inside or near the mop sink. Rewash and resanitize the cooking equipment. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Large bin stored directly inside the sink at the back handwash station (main kitchen). - Cooking equipment stored directly inside the sink at the back handwash station (dim sum station). Corrective Action(s): Remove the items noted above. These stations are designated for handwashing only and cannot be used to wash or rinse dishes. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Foods stored directly on the floors inside the walk in coolers and walk in freezer. - Open bags of bread crumbs stored uncovered in the dry storage room. - Foods stored in the clean shelving rack in the dishpit. Corrective Action(s): - Store all foods on shelving racks. Do not store foods directly on the floor. - Store all open bags of food inside bins with tight fitting lids. - Keep foods away from the clean portions of the dishpit. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Significant pooling of water on the floors in the dishpit. - Grease build up on the floors in the dim sum station. Corrective Action(s): Clean the areas noted above. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometers inside the following coolers: - Upright cooler near the crustacean holding tank. - Undercounter cooler beside the walk in cooler (main kitchen). - Middle undercounter cooler beside the wok station. Corrective Action(s): Provide properly working thermometer inside all refrigeration units. Thermometers should have NSF certification. Violation Score: 1

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

Comments

- High temperature dishwasher achieved 76C at the plate's level during the final rinse cycle. - Glasswasher dispensed 50ppm chlorine bleach concentration. - Surface sanitizer available in each station in designated bins at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Operating Permit with a valid decal posted. - Staff washrooms appear to be in sanitary condition. Fully stocked with liquid hand soap and hot/cold running water. - A third party pest control company inspects the facility on a monthly basis. Monthly summary reports reviewed. Continue with the pest control management system. Temperature control: - Two walk in coolers < 4C - Walk in freezers = -20C - All coolers < or = 4C - All freezers < or = -18C - Rice cooker > 60C - Hot holding unit > 60C