INSPECTION REPORT Health Protection JAHN-BAHTS9

PREMISES NAME Sun Star Restaurant		Tel: (604) 937-5947 Fax:
PREMISES ADDRESS 631 Lougheed Hwy Coquitlam, BC V3K 3S5		INSPECTION DATE March 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 25, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 59

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Foods taken out of cooler are not reheated prior to being put into a hot holding unit. Internal temperature measured <60C. Corrective Action(s): Foods were discarded at the time of inspection. ENSURE TO REHEAT FOODS PRIOR TO STORING IN A HOT HOLDING UNIT. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of cooked noodles and cut vegetables were observed to be stored at room temperature. This is a repeat violation. Corrective Action(s): All noted foods were discarded at the time of inspection. ENSURE TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT COOLER <4C. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: General sanitation requires attention. Wooden cutting board is not in a condition that can be manitained in a sanitary manner. Corrective Action(s): 1. Ensure to clean and sanitize all food contact surfaces (counters, cutting boards) at least every 4 hours during operation. 2. Remove the wooden cutting board. 3. Remove all old and dirty equipment that cannot be properly washed. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Deep fried foods were being cooled beside a sink where staff was constantly using to wash hands & foods. Corrective Action(s): Ensure to store foods away from the sink so that they are protected from water splash Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning is required throughout the kitchen. Corrective Action(s): Pull out all large equipment and deep-clean. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Ice machine door is raw wood which may absorb mositure and become mouldy over time. Also, observed some metal piece touching ice inside the ice machine. Corrective Action(s): Replace the ice machine door and ensure that nothing is touching ice inside the ice machine. Violation Score: 9 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Personal hygiene of food handlers requires improvement. Corrective Action(s): 1. All food handlers must wash hands properly before handling foods. Hardly any handwashing was observed during inspection. 2. A clean apron shall be worn. Violation Score: 3

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

Comments

- The facility is equipped with hot & cold running water - Handsinks are stocked with liquid soap & paper towels - Chlorine sanitizer available - Low temp dishwasher achieved >50ppm at plate's surface - Temperatures of refrigeration units were adequate - Refrigeration units are equipped with thermometer ATTENTION: - ALL MAIN COOKS SHALL TAKE FOODSAFE LEVEL 1 WITHIN THIS MONTH - Do not obstruct handsinks in the main food preparation area - Start a temperature log for all refrigeration units - Throw out all dirty cloths - Use a probe thermometer to check hot holding foods at least every 2 hours - Ensure to switch out empty detergent at the dishwasher in a timely manner