INSPECTION REPORT
Health Protection
RSHA-AWNTBG

PREMISES NAME
Best Garden
Tel: (604) 943-3818
Fax:
PREMISES ADDRESS
1284 56th St
Delta, BC V4L 2A4
INSPECTION DATE
March 8, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jack Fang
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Food Storage: Food/ingredients not being store in covered food grade containers. Ingredients being stored in opened metal containers. Storage containers not being cleaned. Damaged containers noted.
Corrective Action(s): Ensure all food/ingredients are being stored in clean covered, food grade containers. Do not store any items in opened metal containers. Containers are to be kept clean and in good repair. Any damaged containers/items are to be removed.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Deteriorating work surfaces noted. (chopping blocks)
Corrective Action(s): Repair/replace damaged surfaces. No food prep permitted on deteriorating work surfaces.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Structurally: Damaged/deteriorating surfaces noted.
Corrective Action(s): Continue efforts to keep all surfaces in good repair.
Violation Score: 1


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

Comments

- Temperature Control: Monitoring required. No concerns noted this date.
- Mechanical Dishwasher: Low Temperature (chlorine): Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs: 3-4 hour intervals)
- Wiping cloth storage: Discussed. Ensure all wiping cloths, used on food contact surfaces, are being stored in a sanitizer at all times. Cloths are to be kept completely submerged. Limit the amount of cloths being used.
- Food Storage: Refer to Violation Notes.
- Sanitary Facilities: Ok.
- Chemical Storage: Ok.
- Sanitation: Acceptable.
- Staff Hygiene: Discussed.
- Structural: Structural upgrades noted throughout facility. Keep it up.
- Ice bin cleaning discussed.
- Garbage, Composting, Recycling and Oil storage: All items are to be kept stored in covered, rodent proof bins. Storage area is to be kept clean.
- Pest Control: Monitoring required.
- FoodSafe trained staff on site.
- FoodSafety Plan and Sanitation Plan: Information is to be kept on site for reference. Generic flowchart has previously been provided..

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: RSHA-AWNTBG
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