INSPECTION REPORT Health Protection YTAN-AWURYP

PREMISES NAME Dragon Garden Chinese Restaurant		Tel: (604) 533-3289 Fax:
PREMISES ADDRESS 105 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE March 14, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rong Gui Li		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in kitchen again. Corrective Action(s): Repeat violation. Future non-compliance will result in further enforcement actions. Operator prepared bucket of 200 ppm bleach solution at time of inspection. *Ensure solution in bucket is changed every 4 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meats thawing out on counters and in sink in room temperature. Corrective Action(s): Meats still cold; some meats returned to cooler at time of inspection. Others were placed in sink under cold running water. **DO NOT THAW FOOD OUT AT ROOM TEMPERATURE. Food must be thawed in the refrigerator overnight or under cold running water at all times. Violation Score: 5

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

Comments

- Hand sink in kitchen was properly supplied with hot and cold running water, liquid soap, and paper towels - Bean sprouts stored in large buckets were out at room temperature again, however temperature still below 4C. As previously discussed, keep only small portions of sprouts out at room temperature to ensure they are used up within 2 hours. - Food cooling at time of inspection - ensure hot food does not stay out at room temperature for more than 2 hours. Must cool from 60C to 20C within 2 hours, then move to cooler to cool from 20C to 4C within 4 hours. **FOODSAFE certificates expire July 28, 2018. Ensure to register for refresher course prior to July 2018. Visit www.foodsafe.ca for more information.