INSPECTION REPORT Health Protection RWOG-BA2V8B

PREMISES NAME Myst Asian Fusion		Tel: (604) 364-6400 Fax:
PREMISES ADDRESS 2 - 6400 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE March 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adam (Chung I Yu)		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large stock pots stored in the freezer. Soups/sauces within measured 60C. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. It must be cooled by: a) placing the food in small shallow containers OR b) using an ice wand OR c) placing the food in an ice bath and continuously stirring Staff moved soup/stock into smaller, shallower containers at the time of inspection. Obtain an ice wand to facilitate cooling in the future. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food stored in metal inserts on top of a bed of ice were approximately 8C. Corrective Action(s): Use an ice water mixture to ensure that the entire insert is surrounded by water 4C or colder. Temperature checks must be done every two hours, and ice to be refilled accordingly. Ice water mixture made at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in bar/bubble tea area had equipment within the basin. Corrective Action(s): Handwashing sinks are for handwashing only. Equipment cleared from sink at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: a) Foods in inserts were being defrosted on the counter. Foods measured 4C. b) New shipment of fish about to be defrosted (current batch is in cold running water) stored at room temperature, measuring -2C. Corrective Action(s): a) Ensure frozen foods are thawed in the cooler. Foods moved to walk-in cooler at the time of inspection. b) New shipments should be stored in cold holding units until space is available for defrosting. Violation Score: 3

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

Comments

General: - handsink stocked with soap, paper towels and hot and cold running water - butcher block appears to be in good condition (no major cracks or gouges) - ice machine sanitary, scoop stored separately - scoops stored up and out of dry ingredients - pest control is in monthly; previous rodent issue appears to be rodents coming in from other businesses; no obvious signs of pests within the premises, but continue monitoring - FOODSAFE requirements met - bar glasswasher no longer in use - sanitizer measured 100ppm chlorine in several buckets throughout kitchen area; ensure that wiping cloths are stored in the solution when not in use - dishwasher dispensed 50ppm chlorine after the final rinse cycle Temperatures: - small prep cooler in kitchen area: 4C - larger prep cooler in the kitchen area: 4C - walk-in cooler: 4C - walk-in freezer: -16C - coolers in the bar area: 4C or colder - freezers in the bar area: -18C or colder - bar area prep cooler: 4C* - cooler by the staff room area: 4C - freezers in the staff room area: -16C - coolers in dry-storage area: 3C - freezers in dry-storage area: -17C - hot held foods throughout kitchen - 65- 82C; ensure that these are stirred often - temperature logs available on white boards posted on their respective cooler/freezer units * Ensure that all prep coolers lids are closed when not in use