INSPECTION REPORT Health Protection RSHA-BHVSXJ

PREMISES NAME Best Garden		Tel: (604) 943-3818 Fax:
PREMISES ADDRESS 1284 56th St Delta, BC V4L 2A4		INSPECTION DATE November 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jack Fang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Freezer/walk in cooler: Food items are not properly covered. Corrective Action(s): Ensure all items are being stored in covered, food grade containers. Cooked food items are to be stored above all raw items. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chest freezer: lid broken. Corrective Action(s): Repair or replace. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. Corrective Action(s): Structural upgrades noted throughout kitchen. (ie: work surfaces/countertops replaced) Continue efforts to keep all surfaces in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring is required. Probe style temperature gauge is on site. Internal temperature monitoring of cooked food items is to be conducted. - Mechanical Dishwasher: Low Temperature (chlorine): Ok. Monitoring required. - Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs/spatulas, etc) - Wiping cloth storage: Ok. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Refer to Violation Code. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Sanitation: Facility is required to be kept clean and organized at all times. Limit the use of cardboard lining surfaces. - Staff Hygiene: Discussed. - Structural: Structural upgrades noted throughout facility. Continue efforts to keep all surfaces in good repair. Cutting board use required to ensure no food items come in contact with deteriorating prep surfaces. - Ice bin cleaning and disinfection discussed. - Garbage, Composting, Recycling and Oil storage: All items are to be kept stored in covered, rodent proof bins. Storage area is to be kept clean. - Pest Control: Monitoring is required. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan: Information is to be kept on site for reference. Generic flowchart has previously been provided..