INSPECTION REPORT Health Protection JCRH-CT6U86

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE June 26, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE July 10, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Container of potatoes present in utility (mop) sink 2) Portions of sweet corn chicken soup was stored in used/opened tins in cooler Corrective Action(s): 1) Do not use utility (mop) sink for any food preparation or food storage as it is not sanitary. This sink is for disposal of mop water only. 2) Do not store food products in open tin cans. Discard (recycle) tin cans once opened. They are not intended or suitable to be re-used for food storage. Keep food in food-grade containers with tight fitting lids. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime present on top of dishwasher and adjacent to dishwasher - Dust accumulation present on ceiling tiles and exhaust vent in kitchen - Food and miscellaneous debris accumulation present on floor behind chest freezer. Corrective Action(s): - Clean up above noted areas to remove grime, dust and debris. Move out chest freezer to thoroughly clean behind To be completed by: 10-Jun-2023 Note: Operator is in the process of replacing ceiling tiles in the kitchen. Ensure they are the non-accoustic type which have a smooth, washable finish. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Cooler in dim sum preparation area lacking thermometer Corrective Action(s): - Supply thermometer to cooler. To be corrected by: 03-Jun-2023 Violation Score: 1

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

Comments

- Handsinks in kitchen, server area and dim sum area were supplied with liquid soap and paper towel - Coolers were operating at 4C or colder - Freezers were maintaining food products in a frozen state - Hot held rice and soup was maintained above 60C - Walk-in cooler was organized with raw meat stored beneath cooked foods and produce - Dishwasher was operational. 100ppm chlorine detected on dish after cycle. Chlorine test strips present. Ensure dishwasher sanitizer level is checked at least daily. - In use wiping cloths were kept in bleach sanitizer solution at each station. Sanitizer solution maintained at 100-200ppm chlorine. - Reviewed cleaning and sanitizing requirements for in use food contact surfaces and equipment - to be cleaned and sanitized at least every 4 hours or more frequently if surface has become contaminated. - Ice machine appears clean and maintained. Ice scoop stored in sanitary manner. - Exhaust canopy appears clean and free of grease accumulation. Decal indicates it was serviced in April. - Dry goods stored on shelving off of the floor. - No signs of pest infestation noted at time of the inspection. Premises has twice monthly pest control service. Screen in place at back door. Back area (near exit) kept organized and floor kept clear to allow for cleaning and monitoring for any pest activity. - Foodsafe level 1 certified staff present at time of inspection. - Repairs/maintenance completed to worn/deteriorating surfaces since previous inspection: - stainless backsplash installed behind prep tables - stainless surface installed on wall adjacent to dishwashing sink - walls at back entrance to kitchen were painted - Discussed with Manager that floors, walls, ceiling must be kept in good repair with smooth, washable surfaces. An ongoing plan should be in place to continue to identify any other surfaces which are beginning to deteriorate so that they can be addressed.