INSPECTION REPORT
Health Protection
JVIK-AWTPWG

PREMISES NAME
Mandarin Garden Buffet Restaurant
Tel: (604) 855-9888
Fax:
PREMISES ADDRESS
45295 Luckakuck Way
Chilliwack, BC V2R 3C7
INSPECTION DATE
March 13, 2018
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Kevin Leong
NEXT INSPECTION DATE
March 20, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Cleaning required in ice machine and can opener
2. Cleaning required at cooler fan covers
3. No sanitizer prepared in kitchen at time of inspection
Corrective Action(s): 1. Clean inside of ice machine and can opener. Ensure the scoop is washed and sanitized nightly
2. Clean cooler fan covers
3. Ensure sanitizer is prepared at all times during food service. this should be the first this you do before any food prep occurs.
Prepared at time of inspection to 100ppm Cl.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand washing station in mens' employee bathroom is lacking paper towel
Corrective Action(s): Re-equip dispenser with paper towel.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The following areas require your attention
Corrective Action(s): 1. Employee shoe/jacket area
2. Remove all construction debris from kitchen area. You may store these in a dedicated room, but not throughout the kitchen (i.e. ceiling tiles, random pieces of wood, tools, etc.)
3. Remove all equipment not in use - infront of employee bathrooms
4. Cleaning required in hard to reach corners of dishpit
5. wipe down walls in prep area
6. organize ALL storage shelves.
7. Provide a designated storage rack for cleaning chemicals - do not leave them on the floor throughout the facility
8. Clean and organize dry storage area. Sweep floors.
9. Clean and organize walk-in freezer - elevate shelves to 6" off the floor, sweep floor and ensure all items are on a shelf
10. Clean and organize walk-in cooler - ensure items are on shelves 6" off the floor. remove wooden shelves as previously discussed. Clean racks and underneath them
11. Clean back hallway by washer & back door. Onions to be 6" off the floor. relocate chemicals to an appropriate storage rack
12. Cleaning required underneath all cooking equipment, tables, wooden blocks, etc.
13. Cleaning required inbetween wooden block and cooler where knives are currently stored in a holder
14. Provide appropriate mop storage - not in a box, not left in dirty water in mop bucket, etc.
15. Clean and organize around ice machine
-16. Clean and organize under glasswasher - relocate chemicals to an appropriate storage rack
17. All items throughout facility are to be 6" off the floor - that includes in all hallways.
Violation Score: 15


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

Comments

All other hand washing sinks appropriately equipped
Dishwasher tested at 79C at plate surface during rinse cycle
Glasswasher tested at 50ppm Cl
All cooler temps at 4C, hot holding at buffet >60C, freezers at -18C
Quats at server station at 200ppm

Have grease trap professionally services. operator stated they service in house monthly

Observed some rodent droppings, operator has pest control program in place and reports on-site. On follow up inspection, have february and march reports available.

Reminder: FoodSAFE taken prior to July 29, 2013 will expire on July 29, 2018. FoodSAFE has a 5 year expiry.