INSPECTION REPORT Health Protection LKIM-C48TVF

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE June 22, 2021	TIME SPENT 3 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE June 23, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 127

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation: Multiple Observations: 1) Chewed bag of flour observed in garbage bag. Evidence of rodent chew marks 2) Rotten peppers observed in box. . Corrective Action(s): Dispose of all contaminated or rotten products. . Violation Score: 5 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO three large tubs of cooked, deep fried meat were on transformer/electrical unit outside of restaurant for "cooling" purposes. Food items were exposed to the elements and uncovered. Food items were accessible to any number of pests including flies, birds, rodents, etc. CORRECTED DURING INSPECTION - food items discarded. Severity of violation discussed with owner. . Corrective Action(s): THIS PRACTICE IS COMPLETELY UNACCEPTABLE. NEVER AGAIN COOL FOOD ITEMS OR STORE FOOD ITEMS OUTSIDE RESTAURANT EXPOSED TO ELEMENTS AND UNPROTECTED. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO multiple cooked food items and cut vegetable items out at room temperature. Internal temperatures of 9-25 degrees CELSIUS were observed. CORRECTED DURING INSPECTION. Items put back into walk in and stand up cooler unit. . Corrective Action(s): Potentially hazardous food items are not permitted to be stored at room temperature for periods during lunch rush and dinner rush. Obtain insert cooler for storage of potentially hazardous food items. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple Violations: - Dishwasher malfunctioning. Dishwasher appears to have issue drawing sanitizer solution from main container. 0ppm measured at the plate after multiple runs and a sanitizer container swap. - Meat slicer put away as "clean" and in unsanitary condition. Item has not been thoroughly cleaned and sanitized after the last use. - Bucket and container fronts are dirty - Tubs used to store food throughout are in poor sanitary condition. - Ice machine has mould growth inside . Corrective Action(s): - Dishwasher is to be repaired. Facility is CLOSED as a result of broken dishwasher. All dishes are to run through dishwasher after its run. Each item in restaurant is to be properly washed, rinsed and sanitized prior to reopening of facility. - Meat slicer is to be thoroughly cleaned and sanitized after each use - All container fronts are to be washed, rinsed and sanitized tonight. - Dump and dispose of all ice. Wash and sanitize interior of unit. . Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Lack of paper towels in staff washroom. . Corrective Action(s): Ensure all handsinks are supplied with liquid soap from dispensing unit, single use paper towels from dispensing unit and both hot and cold potable running water at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 8

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple Observations: - Personal items stored on shelves storing plates next to dishwasher - No food preparation on freezer unit - Scoops left in unsanitary condition inside dry storage bins - Inside walk in cooler unit and stand up cooler unit raw meat items stored above ready to eat vegetable items - Inside walk in cooler unit chopped vegetables stored in container on floor. - Food uncovered in various cooler units. . Corrective Action(s): Ensure food is protected from contamination. Address above issues. . Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO several bags of frozen raw seafood thawing on counter unit. Items were frozen but thawing. CORRECTED DURING INSPECTION - items relocated to cold water bath in food preparation sink. . Corrective Action(s): Ensure frozen food items are thawed at temperatures of less than or equal to 4 degrees Celsius either: - in cooler - in water bath - in microwave . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout facility on floors. Evidence of rodent chew marks on flour container observed. Previous pest technician report read. Pest technician recommends keeping back door closed and cleaning. . Corrective Action(s): Follow recommendations of pest technician's report after inspections. Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. .. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Upon arrival of EHO back door open. Screen is not tight fitting and difficult to use. General sanitation of facility is enabling rodents to survive. . Corrective Action(s): Back door is to remain closed until tight fitting screen can be installed. Extensive cleaning and sanitizing of facility is required. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Extensive cleaning and sanitizing required of facility throughout. . Corrective Action(s): Clean the following areas: - Clean and organize back dry storage area - Clean floors and lower shelves throughout - Clean all higher shelves including microwave area - Replace shelf liner at microwave area - Clean fronts of dry storage bins, removing all scoops and cleaning scoops as well - Clean walls where food debris has splattered - Clean exhaust canopy - Clean grill vents of exhaust canopy - Clean inside all coolers where food debris has accumulated including, walls, shelves, seals, handles, etc. - Clean inside microwave - Clean fronts of dough mixers . Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wooden shelf. Blocks of cuts of wood used as spacers for freezing dumplings. Not suitable material; Wood is absorbent and can not be cleaned. Corrective Action(s): Paint, seal or cover wooden shelf. Use an item such as metal or plastic glassware that can be run through the dishwasher when dirty for the freezing of dumplings. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Repair broken hand sink in dim sum area (one sink already exists) Broken light covers to be replaced. Corrective Action(s): Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): RAID insect repellant found on shelf in amongst food items. Poison found under dishwasher (for use on rodents) CORRECTED DURING INSPECTION - Items discarded. . Corrective Action(s): Poison is NOT to be used in restaurant setting. Poison is not to be stored in food preparation area. . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Hair restraints in use - FoodSafe Certified staff present during inspection CLOSURE ORDER ISSUED: VIOLATION OF FOOD PREMISES REGULATION 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). AND Section 26 Every operator of food premises must ensure that the premises are (a) free of pests, (b) free of conditions that lead to the harbouring or breeding of pests, and (c) protected against the entrance of pests. VIOLATIONS REQUIRING CORRECTION: 1) Repair dishwasher. Final sanitizing rinse of greater than or equal to 50ppm Chlorine must be achieved and maintained at the dish. Clean and sanitize all dishes, utensils, glasses, teapots, pots, pans, lids, containers, serving items, trays, cutting boards, chop sticks, plates, bowls, etc. All of these items are to be run through the dishwasher once it has been repaired. 2) Clean and sanitize all areas affected by rodent droppings. Remove all rodent droppings/feces from facility. All floors, shelves, equipment, utensils, dishes contaminated by rodent droppings must be cleaned and sanitized to remove rodent droppings. Remove all items from shelves and clean and sanitize. Move all items off floor to sanitize floor properly. Discard all contaminated single use items. All surfaces (including floors, shelving units, and counters) must be sanitized with 200ppm Chlorine or run through dishwasher. 3) Fill any holes with non-chewable (i.e. metal or wood) materials. Seal exterior doors. Inspect remainder of facility for holes. 4) Cease food production IMMEDIATELY. No food production is to occur during cleaning of rodent droppings to prevent against contamination 5) Do not open facility without approval from Fraser Health Authority. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility.