INSPECTION REPORT Health Protection LKIM-CGGPHB

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE June 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # LKIM-CFNUXL of Jun-23-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer was put away as clean when it had not been properly cleaned and sanitized. . Correction: Ensure staff are taking apart the meat slicer properly to clean internal components of meat slicer to prevent against contamination of meat item at next use. Facility has an ongoing rodent infestation and therefore staff should take every effort to reduce food debris as an attractant .

Comments

ITEMS CORRECTED: - Large walk in cooler and smaller containers are now used for cooling of large batch items - Meat slicer has been cleaned and sanitized - Sanitizer solution observed in use throughout kitchen and at concentrations of greater than or equal to 200ppm Chlorine - Napkins have been removed from staff washroom - Personal items not found in food production area - Rice paddle found to be stored on ice - Rodent droppings have been removed. Area has been cleaned and sanitized - Cleaning has occurred such that significant improvements to overall sanitation of facility is evident. ITEMS TO BE CORRECTED: - Continue to clean and organize - Deep cleaning of grill lines and exhaust canopy should routinely occur - Food found without lids or coverings in cooler units - Potentially hazardous food items found to be out at room temperature during inspection - ensure these items are placed in cooler unit - Continue to monitor for pests - Continue to monitor cooling process for large batch cooked items - use walk-in cooler unit and portion items into smaller quantities .