Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-BDQQM6
PREMISES NAME
Alvin Garden
Tel: (604) 437-0828
Fax:
PREMISES ADDRESS
4850 Imperial St
Burnaby, BC V5J 1C4
INSPECTION DATE
July 3, 2019
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Ivy Jiang
NEXT INSPECTION DATE
July 04, 2019
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 12
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Sinks full of soiled dishware from previous inspection.
Corrective Action(s): All dishware and food equipment to be cleaned and sanitized.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Food utensils and equipment stored in staff washroom.
Corrective Action(s): Remove all inventory of kitchen cooking supplies from the washroom.
Violation Score: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Procedure to make spicy cold chicken does not contain critical control points, critical limits, monitoring procedures and corrective actions identified.
Corrective Action(s): Premise food safety plan is to be available onsite for review.
Procedure for preparation of cold spicy chicken is to be expanded to include all critical control points with limits and provide monitoring system for staff with appropriate corrective actions.
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Additional broken, melted plastic strainers and chipped dishware observed.
Corrective Action(s): Discard all damaged food equipment.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # JSAS-BDHS3P of Jun-26-2019
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Food items stacked on top of clean dishware on lower shelves at cooking line.
Soiled dishware stacked on top of clean dishware.
Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.

Code 302 noted on Routine inspection # JSAS-BDHS3P of Jun-26-2019
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Knives stored with visible food debris.
Scissors and vegetable peelers stored in a soiled container with soiled rubber gloves.
Plastic strainer baskets stored on shelves wet and covered with oil residue.
7 soiled wiping cloths left on worksurfaces throughout kitchen area - none had any trace of santizer residual.
Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.

All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).

Code 401 noted on Routine inspection # JSAS-BDHS3P of Jun-26-2019
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Handsink by cooking line - handsink blocked with cutting board and dishware, papertowel dispenser empty.
Corner handsink - no papertowel dispenser available.
Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Handsinks are to be fully accessable at all times to allow for frequent and convenient handwashing.
Comments

Walk-in cooler serviced, temp 4 C
Clean dishware stored on clean shelving, food and equipment not double stacked on clean dishware.
Knives, peeler, scissors and strainer baskets observed in sanitary condition.
Wiping rags stored in 100 ppm chlorine sanitizer.
Kitchen handsinks accessable and have stocked papertowel dispensers.
Required premise cleaning of kitchen cooking line and ventilation canopy completed.
Used soya drink jugs discarded.
Operator and staff have obtained new certificates in Foodsafe.
Thermometer provided to verify cooking temperatures.

Closure Order remains in effect.