INSPECTION REPORT Health Protection ABAI-BFBSJ9

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE August 23, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE August 29, 2019
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: High (≥30) Total Score = 53

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Food stains noted on cooler and freezer units and other equipment such as mounted soap and paper towel dispensers, dried food debris and crusting noted along the edges of food equipment doors/seals/racks (ie. rice cookers, cooler units, freezer units, shelving units..etc). Extremely dirty/greasy strainers noted hanging along the wall beside the cookline. B) No sanitizer available in the back food preparation area. Sanitizer for the dim sum area was not strong enough (50ppm chlorine), sanitizer in the drink making area was too strong (bleaching out test strip). Also noted several wiping cloths stored on food counters and work surfaces throughout the premises. C) Noted two extremely stained cutting boards. Corrective Action(s): A) Do a thorough cleaning/sanitizing of all food equipment noted above. B) Ensure 100ppm chlorine sanitizer solution is readily available in the dim sum area, drink making area, at the cookline and in the back food preparation area. Keep all wiping cloths stored in sanitizer solution when not in use to prevent microbial growth. C) Clean/sanitize/resurface/replace cutting boards so that they are not stained and worn away. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the drink making area has a large box of take out containers beside it, making it difficult to access. Corrective Action(s): Do not store large items beside the hand sink as it is not conveniently accessible. Keep the hand wash stations fully accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted box of onions on the ground in the back dry storage area. Corrective Action(s): Keep all foods stored off the ground at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted grease build up on the floors (very slippery throughout the cookline area), ceiling tiles had dust build up and dark staining, food debris noted on the ground and along the perimeter of the walls and along the edges of equipment (ie. cooler units, freezer units...etc), food stains and grease build up observed along the walls behind food preparation counters, food stains also noted on cooler and freezer units and other equipment such as mounted soap and paper towel dispensers, dried food debris and crusting noted along the edges of food equipment doors/seals/racks (ie. rice cookers, cooler units, freezer units, shelving units..etc), extremely dirty/greasy strainers noted hanging along the wall beside the cookline. Corrective Action(s): Operator is to do a throughout cleaning in the above noted areas. Remove all foods from any units to completely clean the insides. Ensure all heavy equipment (ie cooking equipment, cooler/freezer units, shelving units, work tables...etc) are pulled out and all the hard to reach areas are completely cleaned. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted a cutting board and knife on the chest freezer located in the hallway outside of the kitchen prep area. B) Noted the wall behind the cutting block in the kitchen wearing away C) Noted several boxes on the ground in the dry storage area Corrective Action(s): A) This is not a food preparation area. Chest freezers are not work counters. Do not prepare/handle foods in this area. B) Clean and repair the wall so that it is smooth and washable. C) Keep all items stored off the ground (on shelving units) in order to facilitate cleaning and monitoring of pest activity. Adjust ordering/stocking amounts/frequency to ensure there is not too many items that can't be accommodated on shelves. Violation Score: 5

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

Comments

All hand wash stations had soap, paper towel, hot and cold running water. All coolers 4⁰C or less (2 upright 2 door, under counter, walk in...etc). Freezers x 3 less than -18C. Hot holding of rice and soup higher than 60C. Screen door was in place over open back door. No obvious signs of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Low temperature dish washer had 50ppm chlorine. Test strips available.