INSPECTION REPORT
Health Protection
AHEN-A7UR9B

PREMISES NAME
Jade Valley Restaurant
Tel:
Fax:
PREMISES ADDRESS
149 - 10090 152nd St
Surrey, BC
INSPECTION DATE
March 8, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


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 = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Raw meat was stored above vegetables in the 2-door cooler. This was a repeat violation again.
2. Disposable take-out containers were stored directly underneath the paper towel dispenser.
Corrective Action(s): 1. Ensure that raw meat is stored either below the vegetable containers in the 2-door cooler or on the opposite side of the cooler separately from the vegetables.
2. Do not store any food contact surfaces (e.g. take-out-containers) directly below the paper towel dispenser where they can receive water splashes.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Buildup of debris was evident on the venthood panels. A professional company will clean these panels on March 30, 2016 and the operator mentioned that he cleans them on a monthly basis.
2. The exterior of the ice machine was covered in its' original plastic paper which was not clean.
Corrective Action(s): 1. Remove the debris from the grillhood panels and the side of the frying equipment to maintain it in a sanitary condition. Correct by March 20, 2016.
2. Remove the original wrapping plastic paper from the ice machine so that the surface can be effectively washed and sanitized on a regular basis. Correct today.
Violation Score: 9

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: The operator did not have a thermometer for checking the internal temperature of the rice in the rice warmer/hot-holding unit.
Corrective Action(s): Obtain an accurate thermometer (e.g. probe thermometer) for checking the internal temperature of rice upon heating it, hot-holding it, and cooling it in accordance with your food safety plan.
Violation Score: 1


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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsinks.

Coolers were 4 degrees C (40 degrees F) or colder.
Freezers were -18 degrees C (0 degrees F) or colder.
Hot-held rice in both rice warmers was 60 degrees C (140 degrees F) or hotter.
Temperature logs were being maintained and were up-to-date.
It was reviewed that rice should be cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours and that the freezers/ice water bath can be used to quickly lower the temperature.

200 ppm chlorine was available in the bucket with the wiping cloths. It was reviewed that the sanitizer and wiping cloths should be changed frequently throughout the day (e.g. before opening, after the lunch rush, before the diner rush etc.).
Dishwasher final rinse temperature was 71 degrees C or hotter (actual temperature: 74.6 degrees C) internally at the plate.
The inside of the ice machine was in a sanitary condition and the scoop was stored separately.
Food was covered and stored off the floor in storage areas.
No pests were observed at the time of inspection.