INSPECTION REPORT Health Protection JFEN-AAQUSG

PREMISES NAME Flourishing Restaurant		Tel: (604) 534-3335 Fax:
PREMISES ADDRESS 20472 Fraser Hwy Langley, BC V3A 4G2		INSPECTION DATE June 8, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of cooked rice, noodles and meats found being stored at room temperature. Corrective Action(s): Do not store meats and any other potentially hazardous foods at room temperature. Keep in walkin cooler until required. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats are being cut directly next to cooked rice and vegetables. Buckets of sweet and sour sauce and peeled onions found on floor in kitchen. Corrective Action(s): Ensure that area is cleared and cleaned prior to cutting raw meats. Ensure that all foods are stored covered and off the floor. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A screen found on back door that does not cover entire door. Corrective Action(s): Ensure that the back door has a tight fitting screen that prevents the entrance of pests. Violation Score: 3

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

Comments

Walk in cooler and freezer have been reorganized so that foods are off the floor and raw meats are stored separate from ready to eat foods. Ice machine has been cleaned and sanitized. Some cleaning and reorganizing of dry storage has occurred. Continue to address and maintain the premises. Once canned goods are open, they must be transferred to a washable container and not stored in their can. This was corrected at time of inspection. Ensure that wiping cloths are being stored in sanitizer. This was corrected at time of inspection. Dirty wiping cloths have been removed from handles of scoops and baskets at deep fryer.