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 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 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.