INSPECTION REPORT Health Protection ALUI-CPGPFS

PREMISES NAME Timberman Chinese Restaurant		Tel: (604) 474-3212 Fax:
PREMISES ADDRESS B106 - 1475 Prairie Ave Port Coquitlam, BC V3B 1T3		INSPECTION DATE February 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhen Yu Liang		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temp dishwasher only achieved 65 deg C after rinse cycle (minimum 71 deg C required) Corrective Action(s): Premises is take out only currently. All dishes to be washed in dishwasher, then rinsed and sanitized in 2 compartment sink Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease/debris observed underneath cooking line towards the back Corrective Action(s): Ensure to regularly clean all hard to reach areas Correct by: this week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher only able to achieved 65 deg C after rinse cycle. Corrective Action(s): Repair/adjust dishwasher such that it can maintain internal temp of at least 71 deg C after each rinse cycle at plate level. Premises is currently take out only. Dishwasher can be used to wash dishes, and the 2 compartment sink an be used to rinse/sanitize dishes until dishwasher is repaired Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted: Premises is currently take out only All coolers at 4 deg C or less Freezers at -18 deg C or less No hot holding at time of inspection Handwash stations (one in kitchen, one in front serving area) equipped with liquid soap, paper towels, hot/cold running water Bleach is available to sanitize (ensure bleach solution is made as soon as kitchen opens) No signs of pests at time of inspection Foods in cooler are covered 2 compartment sink present (with plus available) Permit posted with valid decal FOODSAFE certified owner on site