INSPECTION REPORT Health Protection 243338

PREMISES NAME Legend House		Tel: (604) 475-5222 Fax:
PREMISES ADDRESS 130&140 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE June 1, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xia Zhan Feng		NEXT INSPECTION DATE June 14, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer had an accumulation of debris behind the blade. The meat slicer was not in use and employee explained that he had cleaned it. Meat slicers, if not cleaned and sanitized properly, can prohibit the growth of disease-causing pathogens which can then contaminate the food. *Correction. Clean and sanitize the meat slicer immediately. The meat slicer must be fully cleaned and sanitized after it has been used (or every 4 hrs if it is to be continually used throughout the day). It must be taken apart to do so. Date to be corrected: Immediately Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: There was no sanitizer solution immediately available within the kitchen. Kitchen staff were observed wiping food contact surfaces with cloths soaked in water only. Bleach was available on site, however. Sanitizer is required to kill germs that can make customers sick. *Correction: A minimum of 100ppm (maximum 200ppm) of chlorine is required for sanitizing food contact surfaces. Use 30ml (1Tablespoon) of 5% unscented bleach per 4.5 litres (1 gallon) of water. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observation: Kitchen door was left open for air flow with no screen in place. Kitchen door led to restaurant entrance, and this door was left open with no screen as well. These doors serve as potential entry points for pests to gain access to the premises. pests can contaminate food and food contact surfaces with disease causing organisms. *Correction: Close these doors at all times. If air flow is desired, screen doors must be installed and securely attached. Address this issue. Date to be Corrected By: Immediately Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Observation: Bleach sanitizer spray at customer bar area was labelled incorrectly as another chemical. All chemicals such as cleaners, sanitizers and detergents must be in clearly labelled containers to prevent contamination of food. *Correction: Ensure that all cleaners, sanitizers and detergents are labelled correctly. Date To Be Corrected By: Immediately Corrective Action(s):

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

Comments

General Comments -High temperature dishwasher reached 7.9 degrees Celsius at the plate level upon final rinse cycle. -Bleach sanitizer spray was at 200ppm after dilution -Handsinks had warm water, liquid soap and paper towel -No signs of pest, observed -Refrigeration units had accurate thermometers inside. -All coolers were at 4 degrees Celsius or less 4C under counter drink cooler in bar area 4C walk-in cooler 4C glass prep cooler 4C pasta cooler #2 4C pasta cooler #3 (Single unit) -All freezers were at -18C or less -20C deep freezer (kitchen) -18C stand-up freezer (kitchen) -18C lobby freezer -All hot-holding units were holding foods at 60C or above 61C soup 65C rice -Sanitation of facility was adequate. -Foods were stored off the ground; foods in coolers mostly covered. -FOODSAFE certified staff was present