INSPECTION REPORT Health Protection JSAS-CNSTTG

PREMISES NAME Alvin Garden		Tel: (604) 437-0828 Fax:
PREMISES ADDRESS 4850 Imperial St Burnaby, BC V5J 1C4		INSPECTION DATE February 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Long Jiang Hen (Johnson)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Consultation inspection # JSAS-CNMRL7 of Feb-01-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 9 soiled wiping rags left on food preparation counters and cooking line with no detectable sanitizer residual. Vegetable peelers soiled with visible food debris. Correction: 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). 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.

Comments

New revised menu provided and accepted. New menu reduced in scope and items can be easily prepared without advanced cooking and cooling. New menu updated to premise website. All food items will be prepared in a cook to order method OR cooked and hot held, ready to serve. 2 new counter top warmer units provided to hot hold food items. Discussed proper food storage practices. - raw meats stored below vegetables and ready to eat foods - food items stored in properly covered containers Reviewed safe method of using wiping rags and sanitizer solution. Cardboard shelf removed from kitchen. Reviewed method of using single use take-out containers. Single use items must be discarded after use. Reviewed safe hand washing and proper glove use. Closure Order complied with and now rescinded. Premise may re-open when ready.