INSPECTION REPORT Health Protection JELR-CE4V5N

PREMISES NAME Best Garden		Tel: (604) 943-3818 Fax:
PREMISES ADDRESS 1284 56th St Delta, BC V4L 2A4		INSPECTION DATE May 4, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jack Fang		NEXT INSPECTION DATE May 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] No Sanitation Plan [s. 24] No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large 2 door cooler air temperature and food temperature at about 7C. Single door cooler (drinks and produce) at about 7C. Walk in cooler air temperature is above 4 C and food temperature is about 3.9 - 6C. Corrective Action(s): All potentially hazardous foods must be stored so that the food temperature is at 4 C/40 F or colder. Walk in cooler and large 2 door cooler were adjusted during inspection and the temperatures went down to <4 C. Adjust the single door cooler or only use this cooler for low risk foods such as produce. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not automatically dispensing chlorine sanitizer (chlorine initially detected, however 0 ppm detected on utensils after final rinse - second run). After several runs, chlorine residual still 0ppm after final rinse. Corrective Action(s): Chlorine tubes changed and 50ppm chlorine detected after final rinse (corrected during inspection). Use your test strips daily to make sure that there is always a final sanitizing rinse for dishes and utensils. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food stored in cardboard boxes. Corrective Action(s): Store food in food grade containers (not cardboard boxes). Plastic used to store food must be food-grade plastic. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Pest (mouse) droppings noted in dry food storage area. Food is mostly up off of the floor and in pest proof bins. No signs of contaminated food during inspection. Monitoring traps are empty. Corrective Action(s): Food premises must be free of pests. Contact a licenced pest control expert to help you with pest management. Provide copy of report. Pest managment involves: 1. Remove spilled food and repair any plumbing that may be leaking. 2. Inspect food packaging and discard any food that may have been contaminated. Keep all food in pest proof bins. 3. Remove unneeded items and keep all food and items at least 6 inches/15 cm up off of floor. 4. Thoroughly clean premises. 5. Follow guidance of licenced pest control. Seal all holes where pests may enter premises. 6. Monitor for pests. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease noted under equipment. Shelves and counters require cleaning. Corrective Action(s): Thoroughly clean premises, including kitchen, food storage areas and in hard to reach areas. This will help with pest control. Violation Score: 15

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

Comments

Coolers - see above. ***Provide accurate indicating thermometers for all coolers. Hot holding - soup broth >60 C - good. Cooling hot foods - discussed with operator. Keep your food safety plan on site for review next inspection. Cool large volumes of food by placing pot in cold water bath or place food in small quantities to cool quickly. Thawing frozen foods - using cold water (change every 30 minutes) or thaw ahead in cooler. Food containers - see above. Use only cutting boards and blocks that are in good condition and can be cleaned and sanitized properly. FoodSafe Level 1 - check certificate and note these expire after 5 years. Take a refresher course prior to expiry. Chlorine for wiping cloths - 200ppm - good. Label spray bottle with alcohol so contents are know. Use chlorine sanitizer for all food contact surfaces. Keep copy of your written sanitation plan and cleaning schedule on site for review next inspection. Commercial dishwasher - see above. Cleaning and pest control - see above. Reviewed with owner/operator. Signature not required. Left copy of report with owner. Follow up inspection scheduled for May 6 or later.