INSPECTION REPORT Health Protection ZDER-AE8R8S

PREMISES NAME Kirin Seafood Restaurant (Starlight)		Tel: (604) 528-8833 Fax: (604) 527-3838
PREMISES ADDRESS 350 Gifford St New Westminster, BC V3M 7A3		INSPECTION DATE September 28, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chris Yeung		NEXT INSPECTION DATE September 29, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tray of deep fried squid cooling on shelf for whole inspection at room temp. Corrective Action(s): Ensure all potentially hazardous foods are rapidly cooled and then stored at or below 4 C within 2 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Ice machine - mold & mildew growth around edges of lid and on interior sides. 2. Meat slicer - raw chicken on slicer and dried food debris on guard 3. Dirty dishes (chop sticks, bowls, utensils) stored above or beside clean stored dishes. 4. Clean dishes stored on dirty sticky discolored plastic table near entrance to main kitchen 5.Dirty butcher knives stored in knife holders at butcher blocks at 3 locations in kitchen 6. White sheets used to cover and protect hanging pig carcasses appear soiled and bloody 7. Staff uniform soaking in large bowl of soapy hot water on a prep table while chef is cooking on the line. 8. Dim sum containers have obvious food debris still on them after they have been put away as clean (photos taken) Corrective Action(s): 1. Ice machine must be maintained in sanitary condition. No mold or mildew should be present with adequate cleaning. Clean and sanitize regularly. 2. Meat slicer must be maintained in sanitary condition. Operator cuts raw meats in the mornings and cleans unit in the afternoon. Meat slicer guard has not been regularly cleaned. Ensure all removable parts of slicer is run through the dishwasher then inspected for food debris and if needed cleaned again. 3. All dirty dishware must be taken to dish-pit immediately after generated to prevent build up of dirty dishes in unwanted spaces. Dirty dishes should not be stored on random shelves and especially shelves with clean dishes. There must be designated areas for clean and dirty dishes so there is no confusion by staff of which dishes are clean and dirty. 4. Clean dishes must be stored in sanitary space and protected from contamination. A dirty table is not a clean space. The table should be fully cleaned and sanitized if it will continue to be used to store clean dishware. 5. Do not store or put dirty knives back into holders or between tables. All dirty knives must be washed and sanitized in the dishpit after use. Only store clean knives in knife holders at prep stations. 6. All sheets and covers used to protect food from contamination must be maintained in sanitary condition. All soiled, damaged or dirty sheets must be laundered or replaced regularly. 7. Staff uniforms must not be laundered or washed in food prep areas. All cloths, clothes and reusable fabrics must be properly laundered in designated laundry areas. 8. All dim sum containers must be thoroughly examined after "cleaning" to verify all food debris has been removed. If containers still appears dirty then they must be cleaned again more thoroughly. Correction date: immediately Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer noted in back kitchen. Corrective Action(s): Ensure 100 ppm chlorine solution is available to sanitize surfaces. Spray bottles or sanitizer buckets with clean wiping cloths must be available at all work stations. Correction date: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1.Back dim sum hand sink has no liquid soap or paper towel available. 2. 2 handsinks (dim sum entrance and main kitchen entrance) are obstructed with bowls and other equipment Corrective Action(s): All hand sinks must be free of obstructions and supplied with hot & cold water, liquid soap and paper towel. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. bowls used as scoopers in large soup pots and in dry bulk food bins 2.Raw meats stored above ready eat foods and veggies in 2 door standing prep cooler in main kitchen. 3. Food in walk in cooler stored directly on the ground, some veggies stored in strainers or holey containers directly on the ground. Corrective Action(s): 1.Enure all scoopers have a handle and the handle is stored up out of the food. This protects the food from contamination by food handlers hands. Correction date: 1 week 2. Store raw meats away from or below ready to eat foods to prevent possible contamination of the ready to eat foods from blood or meat drippings. Correction date: 1 day 3. All food must be stored at least 6 inches off the ground to protect from contamination and all for monitoring of pests. Correction date: 1 day Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: 1.Many fly sticky traps noted through out kitchen and back hallway are completely black and full of flies. 2. Some mouse droppings noted by entrance to dry storage room between wall and pallet of flour. Corrective Action(s): Ensure pest control is kept informed about pest issues and activity. No mouse traps noted in dry storage area - should discuss with pest control. Latest pest control report (Sept, 2016) reviewed noting no pest activity - this is concerning. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Commercial ventilation hood removable panels 2. Lower shelving - splatters and food debris 3.High Upper shelving - flour/ dust and debris 4. Dim sum prep areas 5. Hard to reach areas - corners around and under cooking equipment Corrective Action(s): Correction date: 1 week Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Old wood block used in fish prep area is damaged with large cracks and crevices. Corrective Action(s): Ensure all kitchen surfaces and equipment is smooth, durable, non- absorbent and easily cleanable. Discard wood block as it can no longer be cleaned and sanitized properly. Correction date: immediately Violation Score: 3

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

Comments

Coolers : <= 4 C Freezers: <= -18 C -High temp dishwasher noted 74.5 C at the plate