INSPECTION REPORT Health Protection ABRR-B3WSUC

PREMISES NAME Imperial Garden Chinese Cuisine		Tel: (604) 385-3991 Fax: (604) 385-3990
PREMISES ADDRESS 2 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE August 23, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raymond Chan		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables were stored on counter in kitchen, measured at internal temperature of 10C Corrective Action(s): - Moved all cut vegetables to upright glass cooler - Bring out small batches during lunch rush, to be used within two hours Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution was not available in kitchen at the start of the inspection - Cleaning cloths were stored on kitchen counter Corrective Action(s): - Fresh prepared solution is measured at 100ppm chlorine residual - Store all your cleaning cloth in sanitizer solution bucket (measured at 100ppm) Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at the dispenser unit in dishwashing area Corrective Action(s): - Replace paper towel immediately when you run out of supplies Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Upright glass cooler in kitchen is very unorganised - raw eggs stored on top shelf, meat stored next to cut vegetables - Bowl used for scooping rice from bulk bin - At two compartment prep sink raw vegetables, being washed in one sink and meat thawing in stagnant water to the brim in second compartment - Food left uncovered inside cooler Corrective Action(s): - Organise upright glass cooler to store raw eggs on bottom shelf. Raw meats on bottom shelf which is separate from cut vegetables and ready to eat food items - Use scoops with handles to scoop food from bulk bins, no bowls - The practice of soaking vegetables and defrosting large batch of meat in two compartment sinks at the same time can potentially contaminate vegetables. Ensure that it is done separately Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat is being thawed in prep sink in stagnant water. Corrective Action(s): Thaw all frozen food products under running cold water or inside cooler under less than 4C Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was left propped open at the time of inspection Corrective Action(s): Keep the back door closed. Or you can install a screen door if you wish to leave it open Violation Score: 3

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

Comments

- Handsink in kitchen and washroom is supplied with hot and cold running water, soap and paper towel - All coolers- walk-in and two upright are measured at less than 4C. NOTE: Small drinks cooler at the back of the kitchen is not in use - Freezers are functional - Hot holding unit is greater than 60C - High temperature dishwasher is measured at 72C during final rinse cycle at dish surface - General sanitation is satisfactory - No evidence of pest activity at the time of inspection - Live fish holding tank is maintained by company twice a week. keep records on site for review NOTE: Discontinue the use of small tabletop stove as it is not approved.