INSPECTION REPORT Health Protection DSOG-CFNUKX

PREMISES NAME Grand Crystal Seafood Restaurant		Tel: (604) 456-0388 Fax:
PREMISES ADDRESS 2216 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE June 23, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Zhi Feng Gao		NEXT INSPECTION DATE June 28, 2022
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 = 67

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1.) Significant amount of potentially hazardous food items stored in the improperly working upright cooler in the dimsum station at >15C. - chicken feet - chicken liver - fish roe - tofu - cooked vegetables - dumsum 2.) Raw meats stored at 14C at the time of the inspection. The manager stated that the meats are ready to be marinated and stored inside the walk in cooler. Corrective Action(s): Discard the food items that are temperature abused. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple surface sanitizer measured <50ppm chlorine bleach concentration inside designated buckets. Corrective Action(s): Remake the surface sanitizer. Ensure that concentration is at least 100ppm chlorine bleach concentration. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Caked on food debris and grease on cooking bowls, and serving plates. Corrective Action(s): Rewash and resanitize cooking bowls and serving plates. Ensure to adequately scrub and rinse prior to running through the dishwasher. This will be verified during the next follow up inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1.) Food basket observed inside the front handwashing sink (near the rice cooker). 2.) Dirty dishes/cooking equipment inside the back handwashing sink (main kitchen). Sanitizer bucket stored again inside the back handwashing station (main kitchen). Corrective Action(s): Remove all cooking equipment/dirty dishes/sanitizer buckets from the handwashing sinks. All handwashing stations are designated for handwashing only. No rinsing, cleaning, storing of dirty dishes/sanitizer buckets. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1.) Open bags of dry foods stored uncovered in the dry storage room. 2.) Uncovered rice in plastic bin in the dishpit. Multiple dry foods stored in the dishpit. 3.) Multiple food items stored in the walk in freezer (main kitchen) uncovered. Corrective Action(s): Cover ALL foods with tight fitting lids or plastic wraps to prevent any cross contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: - Significant fruit flies throughout the kitchen, especially underneath sinks, dish pit, mechanical/janitorial room, around floor drains, around the fish tank. - Mouse droppings observed in the dry storage room (in corners). - Dead mouse found in the dry storage room. - Cockroaches on sticky traps in the dry storage room. Corrective Action(s): Clean up the mouse droppings using appropriate cleaners/sanitizers (1000ppm chlorine bleach concentration). Call the pest control company for re trapping/ re setting baits. Patch any holes or entry points. Control measures required for fruit flies. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Build up of grease and food debris inside the undercounter reach in cooler (main kitchen) and upright coolers (main kitchen/dimsum). - Food debris noted on the floors throughout the dry storage room - Underneath the sinks (main kitchen/dimsum/dishpit) Corrective Action(s): Clean the areas noted above. Implement a deep cleaning schedule at min once per month in hard to reach areas. Hard to reach areas include underneath the shelving racks, back of coolers/ floors of walk in coolers, underneath sinks. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two upright coolers in the dimsum station measured between 10-14C at the time of the inspection. Corrective Action(s): Fix or replace the coolers noted above. The coolers must maintain temperature < or = 4C at all times. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - New second story constructed for dry storage without approval from Fraser Health or City of Burnaby. Corrective Action(s): Provide an updated floor plan drawing to the health inspector that includes the secondary storage unit. Contact the city to ensure that new structure meets the city building code/bylaw. Violation Score: 5

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

Comments

- General sanitation needs improvement. See violation section above. - All handwashing stations (kitchen/bar) supplied with hot/cold running water, soap, paper towels. - High temperature dishwasher achieved 79.9C at the plate's level during the final rinse cycle. Ensure to monitor the dishwasher daily (ie in the morning prior to opening). - Glasswasher (bar) dispensed 12.5ppm iodine concentration. Appropriate test strip available. - Dry storage area has adequate space and wire racks. No storage locker in the basement. - FOODSAFE trained on duty. Verified at the time of the inspection. Temperature control: Kitchen: - Walk in cooler: 1C - Walk in freezer: -20C. There is ice build up inside the freezer. Ensure to clean up the ice and prevent any ice build up around fan (may affect temperature inside). - All other coolers at < or = 0-4C. - One rice warmer = 68C - Hot warmer for congee = 68-88C - Thermometers available in all refrigeration units. - Daily temperature log available. Not kept up to date (last logged on June 20, 2022). Ensure that daily temperature log is kept up to date. This will be verified during the next follow up inspection. Dimsum: - Walk in cooler: 3C - Walk in freezer: -18C Bar: - Two undercounter reach in coolers: 4C *Report not signed due to COVID-19. Report printed and reviewed with staff on-site.