INSPECTION REPORT Health Protection RWOG-D2NVMN

PREMISES NAME Yan's Garden Chinese Restaurant		Tel: (604) 421-8823 Fax:
PREMISES ADDRESS 9948 Lougheed Hwy Burnaby, BC V3J 1N3		INSPECTION DATE February 21, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dan Cheuk		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Laundry detergent used in a pre-soak for utensils prior to being run through the dishwasher. 2) Buckets of food stored directly on the floor. Corrective Action(s): 1) Do not use laundry detergent as a pre-soak as it is not meant for food contact surfaces. Use a chemical meant for dishwashing instead - palmolive available. 2) Do not store food containers directly on the floor - the bottom is now contaminated and will contaminate other work surfaces when placed on top. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: 1) Dead mouse in trap behind racking in hallway 2) Rodent droppings noted along hallway with freezer Corrective Action(s): Operator aware of rodent issues, has professional pest control attending twice a month. Report reviewed - activity noted. Operator has been following pest technician suggestions and has added additional weatherstripping and repair walls with metal sheeting. Ensure sanitation is maintained. Put all foods in pest proof containers and examine foods for pest damage prior to usage. Discard all pest damaged foods. Declutter storage areas. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap and hot and cold running water - dishwasher dispensed 50ppm chlorine at final rinse cycle - rice scoops stored in ice water - time stamping log maintained; alarm system set up to ring every 2 hours to remind staff to discard food kept at room temperature Temperatures: Kitchen/Bar: - single door glass cooler ("#10): 3C - bar coolers: 3C - walk-in cooler: 4C - sliding glass door cooler (by dim sum steamer): 2C - sliding glass cooler (by sinks): 4C - hot held rice: >60C - glass door cooler: 4C - chest freezer: -10C - upright silver freezer: -16C Hallway: - upright freezer (single door): -17C - upright metal cooler: 3C - upright metal freezer: -21C - chest freezer (1): -18C - chest freezer (2): -17C - chest freezer (3): -15C - upright white freezer (1): -9C - upright white freezer (2): -12C - upright white freezer (3): -10C Seating Area: - upright freezer for take home meals: -17C - freezer -18C