INSPECTION REPORT Health Protection JPAK-B63UAM

PREMISES NAME Canton Garden Restaurant		Tel: (604) 792-0961 Fax:
PREMISES ADDRESS 45595 Yale Rd Chilliwack, BC V2P 2N1		INSPECTION DATE October 31, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed knife holder located at prep table by wooden chopping tables to be soiled with food and grease. Knives were clean but are being contaminated by the holder Corrective Action(s): Required operator to clean and sanitize the holder and knives Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Observed many food items in the walk-in cooler not properly covered or are on the floor 2. Cut bread near bank hand washing sink not properly covered Corrective Action(s): Required operator to have all items covered properly and off the floor Date to be corrected by: Nov 1 2018 Violation Score: 3

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

Comments

Overall sanitation is satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer on site and in use at 200 ppm; ensure to use non-scented bleach High temperature dishwasher in good working order; detected 83.6 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower All hot holding units at 60 C or higher Ice machine at sanitary condition Washrooms are at sanitary conditions No sign of pests noted at the time of inspection. **Deep fried pork and chicken cutlet at room temperature; when measured with thermometer; they ranged from 28 C to 44 C. Operator advised that they are cooling down before they put them in the walk-in cooler. Operator must have time stamps for these items to ensure that all foods are cooled from 60 C to 20 C in 2 hours and from 20 C to 4 C in 4 hours.** ***Once busy times are over, ensure to store all potentially hazardous foods in the cooler. All potentially hazardous foods must not exceed 2 hours (accumulative) at room temperature.***

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B63UAM
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