INSPECTION REPORT Health Protection ECAO-AS8TCK

PREMISES NAME Jin Jiang Shanghai Restaurant		Tel: (604) 620-6755 Fax:
PREMISES ADDRESS 5411 Kingsway Burnaby, BC V5H 2G1		INSPECTION DATE October 17, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Patrick (Chao Ping)		NEXT INSPECTION DATE October 24, 2017
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Live seafood tanks has algae buildup again; REPEAT INFRACTION 2. Dry bulk foods stored again in external open garage again -this area has open access to rats and flies and is close to the grease dumpster: REPEAT INFRACTION 3. Bent canned goods observed: soy sauce 4. Worker personal cups observed in kitchen Corrective Action(s): 1. You must be cleaning the live seafood tanks regularly to prevent buildup of algae 2. Keep all bulk foods in the Dry storage room -ensure the door is shut tight 3. Return to supplier or discard any deformed/misshapen canned goods 4. No eating/drinking allowed in kitchen areas -remove all personal cups Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door wide open. Corrective Action(s): Keep the back door shut tight when not actively shipping goods -repair the self-closing mechanism on the door Repair the screen door so it is tight fitting to the frame and floor -use the screen door if you need extra ventilation Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Cardboard floor liners in dishpit area -Cardboard shelf liners noted Corrective Action(s): No paper product liners allowed for floors or shelves -you may use washable non-slip floor mats for dishpit -you may use metal washable trays to soak up oil Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Detergent and bleach observed on upper shelf above utiility sinks Corrective Action(s): Keep cleaning chemicals downs and away from food areas Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Daily Log sheets not maintained for fridges, main washer, and glasswasher: REPEAT INFRACTION Corrective Action(s): Must be daily checked to ensure these vital units are in good working order Violation Score: 3

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

Comments

NOTE: Continued repeat Infractions will require increased enforcement: i.e. Ticket(s) & or Closure Temperature Controls: -2-door display in kitchen 3 deg C (meat) -Walk-in cooler 3 deg C (BBQ duck) -2-door undercounter 2 deg C (meat) -1-door "Coldstream" 3 deg C (meat) -2-door display in bar 3 deg C (pop) -High temperature washer 72.9 deg C at plate level (probe thermometer) -Reviewed cooling methods for advancely prepped BBQ Duck and Deep Fried Duck: after cooking they are 1/2 chopped then placed in baggies immersed in ice for 1-2 hours then transferred to Walk-in cooler -As per Food Safety Plans Chemical Controls: -Glasswasher chlorine sanitizer residual >50ppm chlorine -Sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin pest control comes in monthly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection in 1 week