INSPECTION REPORT Health Protection JPAK-BLHUU3

PREMISES NAME Ginkgo		Tel: (604) 858-4343 Fax: (604) 858-3400
PREMISES ADDRESS 7579 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE February 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jack Zhang		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed scoops for dried goods stored in a container with food where handles are touching the food items. 2. Noted thawing of food under running water at 3 compartment dishwashing sink. Corrective Action(s): Required operator to remove those scoops, clean and sanitize. When in use, store it so that the handle does not touch the food. Food handling must not be done at dishwashing sinks. Utilize the two compartment sink by prep table on the other side to handle food. Scoops were removed for cleaning and food item was moved to the prep sink at the time of inspection Violation Score: 9

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

Comments

Overall sanitation is satisfactory; some hard to reach areas need attention. Discussed it with the operator where to clean. Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Bleach sanitizer available for manual dishwashing; when inquired, operator explained adequate method of manual ware washing. Bleach sanitizer buckets available throughout facility; detected 200 ppm of residual chlorine *Noted numerous containers of hot potentially hazardous foods being cooled at room temperature which were measured to be at 19-33 C. When inquired, operator stated that the foods were cooked in less than 2 hours, also explained appropriate cooling procedure when asked. Operator to is to utilize time stamp to allow all staff to know at what time those items were cooked.** No sign of pests noted at the time of inspection **slighter clutter in the back area that requires organizing.**