INSPECTION REPORT Health Protection ATHP-ASFRH2

PREMISES NAME Kirin Seafood Restaurant (Starlight)		Tel: (604) 528-8833 Fax: (604) 527-3838
PREMISES ADDRESS 350 Gifford St New Westminster, BC V3M 7A3		INSPECTION DATE October 24, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chris Yeung		NEXT INSPECTION DATE October 31, 2017
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large stock pot of pork broth and one medium-sized stock pot of pork broth were stored in a walk-in cooler and had internal temperatures of 15 C and 12 C. They were both prepared yesterday at 9pm according to the manager on site. This is a repeat violation, as noted in inspection report ATHP-AKQUTM on March 23, 2017. Corrective Action(s): Food must be cooled from 60 C to 20 C within 2 hours or less and from 20 C to 4 C within 4 hours or less. Both items were discarded. Pork broth can be cooled in shallow pans, in the freezer or using an ice bath and ice wands. Discussed with the manager on site. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: a) Cardboard was being used to cover knives in the kitchen. b) Fly traps were placed directly over food preparation areas. This increases the chances that flies can fall onto food preparation surfaces. c) Repeat violation: food containers were observed to be double stacked without lids in the walk-in freezer in the dim sum area. This could lead to contamination of these food items. d) A cloth was used to cover pork in the dim sum freezer. This cloth was not being washed after every use. Corrective Action(s): a) The cardboard cannot be cleaned effectively and may contaminate the knives. Cardboard discarded. Discontinue this practice. b) Fly traps moved during the inspection. Ensure that they are not kept in food preparation areas in the future. c) Ensure that all items have lids and are not double stacked. d) Either wash this cloth every single time it is used or find a clean, washable material to cover pork or other meats hanging on a rack in the walk-in freezer. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is needed in the following areas: -The dry storage room -The dim sum line to remove grease buildup -In the BBQ area to remove dust buildup on the wall and ceiling. Corrective Action(s): Clean within 1 week. Violation Score: 9

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

Comments

-Master Stock solution is prepared every two days and only reheated once. It is kept in the walk-in cooler. Pest control is coming on site monthly. Invoices available on site. No evidence of pests during the inspection. All coolers were < 4 C. All freezers were < -18 C. Temperature records are being kept. The dishwasher reached 78 C at the plate level. The glasswasher had 50 ppm chlorine. Hand sinks were supplied with hot and cold water, soap and paper towels.