INSPECTION REPORT Health Protection JFEN-AF3TET

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE October 25, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ivy Jiang		NEXT INSPECTION DATE November 02, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Bucket of pickled green beans found at 17C under prep sink. Corrective Action(s): Pickling of green beans must be lab tested to prove that it is safe to store at room temperature, otherwise beans must be stored in the walk-in cooler at or below 4C at all times. Any pickled beans that have been above 4C for more than 2 hours must be discarded. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front service cooler at 11C. Corrective Action(s): Do not store cold potentially hazardous food items in this cooler. Only pop / juice may be stored in this cooler unless it is able to maintain food items at or below 4C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Soap mixed with bleach in the 3-compartment sink at time of inspection. 2) Food debris found on butcher knives stored below prep table. Corrective Action(s): 1) Follow the manual ware washing sign posted. Do not mix bleach and soap at the same time when washing utensils and equipment. 2) Wash and sanitize butcher knives immediately. Ensure all food utensils and equipment are washed and sanitized prior to storage. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Duct tape noted around handle and part of blade of butcher knife. Corrective Action(s): Replace or properly fix butcher knife to ensure that all surfaces are smooth and easily cleanable. Do not use duct tape to repair food equipment as it cannot be easily cleaned and sanitized. Violation Score: 3

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

Comments

-all other coolers at or below 4C -hot holding at or above 60C -thermometers present *ensure temperatures are checked at least 2x/day -liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: gloves do not replace handwashing *some cleaning required in hard to reach areas (under cooking line, between prep cooler and prep tables, etc). Follow your sanitation plan *ensure rice containers served to each table are washed and sanitized between each customer -dishwasher at or above 50 ppm chlorine -test strips available on-site -bleach solution provided for wiping cloths at each work station (100-200 ppm) -no signs of pests noted at time of inspection