INSPECTION REPORT Health Protection ECAO-AY5QU6

PREMISES NAME Jin Jiang Shanghai Restaurant		Tel: (604) 620-6755 Fax:
PREMISES ADDRESS 5411 Kingsway Burnaby, BC V5H 2G1		INSPECTION DATE April 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patrick (Chao Ping)		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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 Handwash sinks have alcohol sanitizer instead of liquid soap. -one in the waitress area -another at cooking line Corrective Action(s): Alcohol sanitizer is NOT a substitute for liquid soap: Handwash sinks must have the following: Single method drying method: paper towels dispensed Single soap method: pumped soap Hot/cold water and clear for use at all times Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -A number of fluourscent bulbs missing protection: 2 panels in kitchen, 1 panel in dry storage room One light guard at the stove is broken. -A wire grate at the stove is coming apart and loose wires are evident -One flour bucket had the bowl embedded inside Corrective Action(s): -Place light guards on all bulbs and must be in good working order -Replace wire grate -Use scoopers with handle up instead of bowls to better prevent workers hands from contaminating foods Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some droppings observed in the external dry storage room floor area -inspection of foods does not show contamination Corrective Action(s): Clean and disinfect today Submit a copy of your last professional pest control report from Orking: eric.decastro@fraserhealth.ca Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Cleaning chemicals stored above backup dishware in the garage Corrective Action(s): Dishwash this ware. Place the cleaning chemicals below the dishware in case of leakage Violation Score: 3

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

Comments

Temperature Controls: -2-door display at front 0 deg C -2-door undercounter 2 deg C -2-door display in kitchen 4 deg C -Walk-in cooler 2 deg C -1-door upright at Dim Sum 4 deg C -Hot held soy milk 73 deg C -steamed rice 71 deg C Chemical Controls: -Main washer chlorine residual >50ppm -Glasswasher chlorine residual >50ppm -Sanitizer bleach buckets >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used NOTE: some days are missing for daily tracking sheets maintained for fridges, hot holders and mechanical washers -you MUST be checking everyday to better ensure good working order General Sanitation In-Use Utensils: maintained in ice water -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Professional pest control comes on a regular basis: Orkin Pest Control comes in regularly Other handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AY5QU6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment