INSPECTION REPORT Health Protection JCRH-CXSVNN

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE November 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE November 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime/debris present on floor of walk-in cooler. - Food splatter/residue present on interior walls of sliding door cooler (closest to handsink) - Grime present on edge of floor under 2 compartment dishwashing sink - Accumulation of grease present behind cook line - Residue present on exterior of 2 door reach in cooler and top of large chest freezer - Food residue present on exterior of dry goods bin - Splatter present on wall adjacent to handsink in kitchen Corrective Action(s): - Thoroughly clean all of the above noted areas. - Clean and sanitize interior of sliding door coolers. To be corrected by: 28-Nov-2023 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Several containers used for food storage were noted to cracked/damaged Corrective Action(s): - Discard any damaged food containers. Damaged containers may present a physical contamination risk to food is pieces break off. To be corrected by: 22-Nov-2023 Violation Score: 3

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

Comments

- Handsinks in kitchen, server area and dim sum area were supplied with hot and cold water, liquid soap and paper towel - Coolers were operating at 4C or colder and equipped with thermometers - Freezers were maintaining food products in a frozen state - Hot held food (rice) was maintained above 60C - Raw meat and raw eggs were stored beneath ready to eat items and produce in coolers - Observed food safe thawing practice - under cold running water in food prep sink. Ensure sink is cleaned and sanitized before and after use. - Reviewed cooling practices with Operator. Potentially hazardous foods must be cooled from 60C to 20C within 2 hours (max) and from 20C to 4C (in cooler) within 4 hours (max). Ensure time and temperature is monitored. Operator has probe thermometer for checking food temperatures. - Dishwasher was operational. 100ppm chlorine detected on dish after cycle. Chlorine test strips present. Operator reports dishwasher sanitizer level is checked daily. - In use wiping cloths were kept in chlorine bleach sanitizer solution (100-200ppm) - Ice machine appears clean and maintained. Ice scoop stored in sanitary manner. - Exhaust canopy appears clean and free of grease accumulation. Operator reports vents/filters are cleaned weekly. - Dry goods stored on shelving off of the floor. - No signs of pest infestation noted at time of the inspection. Monthly pest control service in place. Screen in place at back door to prevent pest entrance. - Permit to operate posted in visible location