INSPECTION REPORT Health Protection RWOG-B4XTGD

PREMISES NAME Myst Asian Fusion		Tel: (604) 364-6400 Fax:
PREMISES ADDRESS 2 - 6400 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE September 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adam (Chung I Yu)		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Metal container of beef was cooling with the lid on under the sink. Corrective Action(s): Foods must be cooled from 60-20C in 2 hours or less or from 20-4C in 4 hours or less. Staff moved the container to the cooler at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pre-cooked noodles stored at room temperature Corrective Action(s): Cooked/prepped foods must be stored at 4C or colder, or 60C or hotter. Staff moved noodles into the cooler at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Meat stored under the sink 2) Foods uncovered in the coolers/freezers Corrective Action(s): 1) Do not store foods under the sink 2) Cover all foods with a food grade material like plastic wrap or tin foil; do not cover with cloth or newspapers Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Minor fruit fly infestation in the front bar area Corrective Action(s): Remove any sources of food, water or harbourage for fruit flies. If a sticky trap is to be used, please ensure that it is hung at least 2m/6ft away from food prep areas. UV light installed. Do not use electric fly swatter. Violation Score: 3

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

Comments

General: - handsink stocked with soap, paper towels and hot and cold running water - foods dated to facilitate FIFO - cooling procedures discussed with staff - ice machine sanitary, scoop stored separately - scoops stored up and out of dry ingredients - vent hood to be professionally cleaned in approximately 2 months - pest control is in monthly - FOODSAFE requirements met** * bowl of eggs found underneath cookline; staff stated these eggs are not to be used and are to be discarded ** Note: All FOODSAFE certificates obtained before July 29, 2013 have expired; all other certificates expire 5 years after the issue date, or as written on the certificate. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/. Please ensure that one FOODSAFE certified staff member is on shift at ALL times. Sanitizers: - sanitizer measured 100ppm chlorine in several buckets throughout kitchen area; ensure that wiping cloths are stored in the solution when not in use - bar glasswasher dispensed 50ppm chlorine - dishwasher dispensed 50ppm chlorine after the final rinse cycle Temperatures: - dim sum cooler in corner of kitchen: 2C - small prep cooler in kitchen area: 4C* - larger prep cooler in the kitchen area: 3C* - walk-in cooler: 4C - walk-in freezer: -16C - coolers in the bar area: 4C or colder - freezers in the bar area: -18C or colder - bar area prep cooler: 3C* - cooler by the staff room area: 3C - freezers in the staff room area: -18C - coolers in dry-storage area: 4C - freezers in dry-storage area: -18C - temperature logs mostly maintained - a few days are missing, but generally kept up to date - hot held sauces - 60C; ensure that these are stirred often - foods held on ice: 4C (only half inserts are used to keep temperature) * Ensure that all prep coolers lids are closed when not in use