INSPECTION REPORT Health Protection TABM-BMCU49

PREMISES NAME Grand Seasons Restaurant		Tel: (604) 318-9081 Fax:
PREMISES ADDRESS 6 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE March 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kin Kwan Wong		NEXT INSPECTION DATE March 17, 2020
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A number of chopped vegetables were noted at room temperature. Corrective Action(s): - Once vegetables are cut they must be kept at refrigerated temperatures. Please place these items on ice or in the cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No Sanitizer availble in kitchen at the start of the inspection. Corrective Action(s): - Sanitizer solution must be available for use in all areas where food is being prepared and served. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw meats were being stored above cooked foods. 2. Newpaper used to drain oil from fried foods. 3. Too many diferent foods being thawed on top of each other in the seafood prep sink. Corrective Action(s): 1. Store raw meats below cooked foods. 2. Newspaper is not safe as a food grade surface, chemicals from the newsprint can get into the food. Do not use newpaper as a food contact surface. 3. Do not stack foods on top of each other in the prep sinks. Contamination from the food ot the bottom of the containers will spread to the others. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted in food preparation areas and around stoves. a number of excessively soiled cloths noted around chair in dry storage and in the kitchen. Exposed wood under ice machine is dirty and absorbing dirt grease and moisture. Corrective Action(s): - Clean as needed. - Remove chair with the towels in dry storage and provide a proper ladder for staff to use. - All exposed wood must be sealed with washable paint (Clear or solid) Violation Score: 3

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

Code 203 noted on Routine inspection # 239743 of Jul-11-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: Meat found in walk-in cooler at 27C. Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours to prevent pathogen growth. Cool the cooked meat by placing in shallow container on top of ice, then once temperature is low enough, transfer it to cooler. Date to be corrected by: Immediately Correction: Code 302 noted on Routine inspection # 239743 of Jul-11-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution (bleach) present at 200ppm, but the wiping cloths are not dispensed inside. Wiping cloths must be left inside the solution when not in use to ensure adequate sanitization. Dispense all wiping cloths in bleach solution, and change solution frequently. Date to be corrected by: Immediately. Correction:

Comments

- Temperature of coolers and freezers were adequate. - Hot held food was >60 degrees C. - Liquid soap and paper towels were present at hand sinks. - >50ppm noted on dishes after dishwasher cycle. - No signs of a pest infestation noted. Reviewed latest pest control report.