INSPECTION REPORT Health Protection ACHN-CSYSYM

PREMISES NAME Mandarin Garden Buffet Restaurant		Tel: (604) 855-9888 Fax:
PREMISES ADDRESS 45295 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE June 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kevin Leong		NEXT INSPECTION DATE June 30, 2023
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food debris/flour/grime observe along floor and wall joints, shelving 2. Ventilation hood needs to be cleaned as accumulation of grease can be seen. 3. Fan grills of the walk in cooler observed to be dusty. Corrective Action(s): Please deep clean the kitchen To be corrected by: Jun 30, 2023 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water - High temperature dishwasher measure 71C and above at final rinse - Glass washer final rinse chlorine measure 50ppm, operator has test strips. - All coolers measure =<4C - All freezers measure =<-18C - Hot holding units (rice cooker and buffet line) >= 60C - Bucket of bleach sanitizer in kitchen measure 100ppm - Bucket of QUAT sanitizer for front of house measure 400ppm. Please mix according to package instructions. - Dipper well in use for scooped ice cream - No signs of pests - Ice machine is clean and well maintained. Scoop stored away from the ice. Note: - Please keep copy of FOODSAFE certificate on-site - Operator stated that he is aware of how much time food is allowed to be stored in room temperature. Containers of chopped vegetables/sprouts observed along the cook line at room temperature. Reminded operator that chopped vegetables are considered a perishable food (potentially hazardous food) and must be stored in a cooler. Operator stated they only take it out during food service (lunch/dinner rush).