INSPECTION REPORT Health Protection LKIM-CFNUXL

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE June 23, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE June 30, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 64

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple observations of previously cooked food items cooked from the previous day in large tubs/containers that are overfilled. Soup found to be cooling on counter in large container. Cooked meat item in cooler found to be at temperatures exceeding 4 degrees Celsius (internal temperature of meat product found to be at 12.1 degrees Celsius) CORRECTED DURING INSPECTION - Item Discarded. . Corrective Action(s): Ensure that when placing items in cooler unit to cool there is room for air circulation. Do not stack hot, cooling food items. Do not overfill containers. Containers should be shallow to allow for hot air to escape. Ensure ice baths and freezer units are used to assist in dropping the temperature quickly of cooked items. . Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple violations Pooled eggs found to be stored outside from morning (time of inspection approximately 15:30) and at temperatures exceeding 4 degrees Celsius. Internal temperature of eggs found to be at 19 degrees Celsius Cooked meat found to be stored outside from morning (time of inspection approximately 15:30) and at temperatures exceeding 4 degrees Celsius. Internal temperature of 21 degrees Celsius. Cooked meat found to be improperly cooled in walk-in cooler at internal temperatures of 12.1 degrees Celsius CORRECTED DURING INSPECTION - Items discarded. . Corrective Action(s): Ensure potentially hazardous food items are not left out of cold storage for indefinite periods of time. These items should not be held at room temperature during lunch and dinner rush. These items require cold storage. Items were discarded today. . Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer was put away as clean when it had not been properly cleaned and sanitized. . Corrective Action(s): Ensure staff are taking apart the meat slicer properly to clean internal components of meat slicer to prevent against contamination of meat item at next use. Facility has an ongoing rodent infestation and therefore staff should take every effort to reduce food debris as an attractant . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution in main kitchen preparation area. . Corrective Action(s): This issue has been discussed before. Ensure staff remember to make sanitizer solution AT THE START of each work day and change often throughout the day. Do not make sanitizer solution only once the EHO arrives. Re-educate staff regarding sanitizer solution and the requirement to use on food preparation surfaces throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - In the walk in and two door coolers raw meat was observed to be stored above ready to eat food items - Lids missing from containers of food in two door stand up cooler unit - Staff washroom had customer take away napkin products stored on upper shelves - Staff was observed to be using the top of the garbage can for storage of a container of food items while staff prepared food items in adjacent area - Personal items (phones) found stored on customer bowl on shelving unit next to dishwasher in clean dish storage area. CORRECTED DURING INSPECTION - bowl was washed in dishwasher and items removed - Rice paddle was found to be stored in room temperature water. CORRECTED DURING INSPECTION - Ice added to clean paddles . Corrective Action(s): - Organize food storage areas such that raw meat is stored below ready to eat food items to prevent against contamination - Lids for containers in stand up two door coolers to ensure risk of contamination is eliminated - Remove customer napkins from staff washroom. No product intended for customers is to be stored in washroom area - DO NOT use garbage for anything other than putting garbage into. Staff risk the contamination of other surfaces from the bottom of this now contaminated container - Personal items are to remain on staff's person or stored in designated containers. Do not use customer plates/bowls. - Rice paddle is to be stored on ice water . . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed Facility continues to have active rodent infestation. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Continue with services of professional pest control company. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: More cleaning required in areas of high food debris. If food is found on floor it is a food source for rodents. . Corrective Action(s): Ensure floor is cleaned and remember areas that are hard to reach (i.e. Behind chest freezer, under grill (pooling grease) shelves under dry storage hallway) . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires additional cleaning. Thorough cleaning required including but not limited to: - Shelves at back door dry storage hallway - Clean and organize area, remove any item not necessary for business - Shelves in cooler units - Food debris found on floor behind chest freezer unit - clean this area frequently as there is a lot of food debris in this hard to reach area - Clean shelves across from mop sink area - Handle of two door stand up cooler has food debris build up - ensure this area is frequently cleaned - Grills above wok require cleaning as grease has built up - ensure this area is cleaned AT LEAST weekly - Floor under grill has pool of grease and food debris - ensure floor is cleaned nightly to prevent food attractants for rodents - Gas lines under grill area has build up of grease - this must be cleaned routinely as this is a source of food for rodents. - Dry storage bins require cleaning - Rodent droppings observed on floor under dishwasher and on floor in dim sum area (far corner) - Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Corrective Action(s): Deep clean required at facility. . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Test strips available for use for chlorine dishwasher - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Back door closed during inspection -GOOD JOB - Light covers in place - FoodSafe Certified staff present during inspection NOTE: unable to check chest freezer adjacent to grill as three rice cookers were on top and actively engaged in cooking. To be checked during next inspection. NOTE: improvements from previous inspections include back door being closed and better organization of facility. More cleaning of facility required