INSPECTION REPORT Health Protection JAHN-B6JR3D

PREMISES NAME Sun Star Restaurant		Tel: (604) 937-5947 Fax:
PREMISES ADDRESS 631 Lougheed Hwy Coquitlam, BC V3K 3S5		INSPECTION DATE November 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 19, 2018
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 = 64

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Observed boiled chicken being cooled by means of submerging in cold water in one of the 2 compartment sinks by the dishwashing area. Corrective Action(s): Do not use this sink to cool or thaw cooked or raw meats. This sink is to be used for washing hands or pre-rinsing dishes only. Store chicken in cotainers and cool in the walk-in cooler. Ensure to sanitize the sink immediately. Violation Score: 15 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Staff noted that hot foods (soups) are re-heated on the hot holding unit. The foods measured >60C at the time of inspection. Corrective Action(s): Ensure that proper re-heating of foods takes place using the stove. Foods shall then be transferred to the hot holding unit. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Equipment, meat slicer, is not maintained in a sanitary manner. Corrective Action(s): Ensure that all equipment is washed & sanitized after use before putting away. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Some hand sinks are not equipped with liquid soap and paper towels and hand sinks are blocked by other obejcts. Corrective Action(s): Ensure that ALL hand sinks are equipped with liquid soap and paper towels in dispensers and ensure that hand sinks are cleared of all objects to grant easy access. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Foods are left uncovered in fridges 2. Observed meats stored on the 2nd shelf of the uprght cooler 3. The cover of the ice machine is of wooden material which may allow pieces of chipped wood to contaminate ice 4. Bowls are used for scooping dry ingredients and are stored in a manner that may cause cross-contamination 5. Observed buckets of sauces and soups stored on the floor Corrective Action(s): 1. Ensure that ALL foods are properly covered and stored at least 6 inches off of floor 2. Meats shall be stored on the bottom shelf 3. Replace the ice machine cover with plastic or metal 4. Replace bowls with scoops that have handles and ensure that scoops are stored vertically and not touching foods Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Vent hood requires cleaning. Hard-to-reach areas requires attention for cleaning. Corrective Action(s): De-clutter the kitchen by removing items that are not required for the operation. Deep cleaning is required (under fridges, dishwasher, shelves) Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some fridges lack thermometers. Corrective Action(s): Ensure that all fridges are equipped with thermometers and start a temperature log. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, no staff has a valid FOODSAFE level 1 training. Corrective Action(s): All main cooks must register for FOODSAFE level 1 and take the course within a month. Violation Score: 1

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

Comments

100ppm chlorine residual detected in low temp dishwasher and in sanitizer buckets. All refrigeration units are in working order and maintain temperatures <4C for coolers and <-18C for freezers. Hot held foods measured >60C. *Staff training on cross-contamination is required, especially for the staff who is handling raw meats. Ensure that the prep sink is sanitized with bleach after raw meats are washed.