INSPECTION REPORT Health Protection ATHP-AWSRL6

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 March 12, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chris Yeung		NEXT INSPECTION DATE March 19, 2018
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 = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish and meat were discarded from the prep cooler at the end of the line in the main kitchen. They had an internal temperature of 13 C. Corrective Action(s): Discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): a) Meat slicer had a build up of debris on it after it had been cleaned. b) Four bleach sanitizer bottles were tested and all had 0 ppm chlorine. Corrective Action(s): a) Cleaned during inspection. b) All bleach bottles were refilled. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: a) Ducks kept in the walk-in freezer in the dim sum area must be covered with a clean towel every time. The towel that was currently being used appeared to have been used before. b) Ensure that all items in the walk-in freezer have lids. c) Food in the freezer in the storage room was stacked directly on top of each other, which has the potential for cross contamination. Corrective Action(s): a,b & c) Today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: a) The dishwasher drainage pipe is leaking onto the floor in the dish pit. b) The prep cooler at the end of the line was not working properly and had an ambient temperature of 13 c. Corrective Action(s): a & b) Fix within one week. Violation Score: 9

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

Comments

-Ensure that the chlorine level for the glasswasher is recorded each time. Currently, the wash temperature is only being recorded. All coolers were < 4 C, with the exception of the one listed above. All freezers were < -18 C. Hot held items were > 60 C. No evidence of pests, pest control receipt viewed on site. Hand sinks supplied with hot and cold water, soap and paper towels. The dishwasher reached 74 C at the plate level. The glasswasher had 50 ppm chlorine. Overall sanitation was satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ATHP-AWSRL6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment