INSPECTION REPORT Health Protection LKIM-CKBPSX

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE October 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: MULTIPLE OBSERVATIONS: - Upon arrival of EHO staff preparing food in dining room area - Scoops placed inside of dry storage food bins - Staff breakfast partially eaten found in food preparation area. On top of chest freezer unit - Cigarettes found on shelf of dry storage area - Mop handle leaning on clean dish shelf - Dirty Styrofoam used as shelf - Scoops for rice not stored on ice - Handle of walk in cooler unit has accumulation of grime on interior side. . Corrective Action(s): - No food preparation in dining area. Food preparation is only to occur in designated food preparation areas - Scoops are to be placed external to dry good food bins - Staff are to eat in dining area only. No consumption of food in food production areas - Personal items are to be limited to one designated area. This could be staff washroom or shelf next to dishwashing area - Mop is to remain in mop sink when not in use. Do not lean against clean dish shelves. - Obtain better shelf for food containers than dirty Styrofoam - Ice should always be in container for rice paddles. This item has been discussed before. - Scrape off grime from inside of walk in cooler handle - More storage required for restaurant. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning required in the following areas: - Noodle area - Under grill - the floor requires more frequent cleaning than once per week - Exhaust canopy vent grills - This area requires cleaning AT LEAST once per week and more depending upon level of cleanliness - Old Rodent droppings found on lower corner shelf. . Corrective Action(s): Remove all dishes and equipment from lower shelves for cleaning. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler unit floor and shelves in poor condition. Rust and accumulation of debris on shelves. No longer easy to clean. . Corrective Action(s): Walk in cooler unit floor and shelves require resurfacing as units are rusted and dirty and no longer in good state of repair. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - SIGNIFICANT IMPROVEMENTS - WELL DONE! - Pest control program in place; Pest Control Technician informed owner infestation has been eliminated - WELL DONE - 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 - tested nightly - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - chlorine - located on top of dishwashing unit - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – stacking in walk-in cooler no longer observed during inspection for items undergoing cooling step - Receipts available for inspection - Pork Blood on menu, Owners able to provide invoices for Pork Blood - Back door closed during inspection - tight fitting - Pest proof containers for all dry storage items - Light covers in place - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection NOTE: 200ppm Chlorine Sanitizer solution found in various areas upon arrival of EHO however none appeared to be recently prepared. Ensure sanitizer solution is prepared daily and changed at required frequency. All staff should know where sanitizer solution is located and use throughout the day. NOTE: As previously discussed with owners - no duck blood permitted at facility as item is not approved for consumption in Canada. Item not observed to be on menu item or found at facility and has never been found at facility or on menu. EXCELLENT. NOTE: It appears as though the rodent infestation may have been significantly reduced if not eliminated. Only what appears to be old droppings observed in corner hard to reach area of restaurant. No other locations were droppings found. EXCELLENT. Continue with services of Pest Control company .