INSPECTION REPORT Health Protection DSOG-CNCVWQ

PREMISES NAME Grand Crystal Seafood Restaurant		Tel: (604) 456-0388 Fax:
PREMISES ADDRESS 2216 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE January 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhi Feng Gao		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT 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 301 noted on Routine inspection # DSOG-CN732X of Jan-17-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Sanitizer measured 0ppm chlorine bleach concentration in designated bins at the time of the inspection. - Glasswasher dispensed 0ppm iodine concentration at the time of the inspection. The sanitizer container was empty. Correction: - The staff prepared new sanitizer at 100ppm chlorine bleach concentration. - Immediately provide new container of sanitizer for the glasswasher. The operator must check the minimum sanitizer concentration daily with appropriate test strips. Code 302 noted on Routine inspection # DSOG-CN732X of Jan-17-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: All glasses and cups washed through the improperly working glasswasher. Correction: Re-wash and re-sanitize all glasses and cups through the main dishwasher in the kitchen. Code 303 noted on Routine inspection # DSOG-CN732X of Jan-17-2023 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: - Foods stored on shelving racks designated for "clean dishes". Food debris noted on shelving racks. - Clean pans and pots stored directly on the grease trap interceptor and on the floor. Correction: - Keep the designated shelving for "clean dishes" free of any foods that may contaminate the dishes and plates. - Store all clean pans and pots on shelving racks and not directly on the floor.

Comments

Follow up inspection to report #DSOG-CN732X: - No cold perishable food items appeared to be stored at room temperature at the time of the inspection. - Surface sanitizer available in designated bins at 100ppm chlorine bleach concentration. - Glasswasher dispensed 50ppm chlorine bleach concentration at the time of the inspection. - All glasses and cups re-washed and re-sanitized. - Shelving racks in the "clean dishes" area appear to be clean and organized. No foods stored in this area at the time of the inspection. - Clean pots and pans stored on shelving racks. - Handwashing stations appear to be clean, fully equipped with hot/cold running water, liquid hand soap, and paper towels. All soap dispensers stocked with hand soap. - Upright cooler at the dim sum station measured 1C at the time of the inspection. - Ensure to monitor the temperature of all coolers and freezers using a temperature log. - Ventilation hoods have been thoroughly cleaned by a third party cleaners. - General sanitation satisfactory. - Dry foods stored in carts. - Dry storage room appear to be better organized. All foods off the floor, on shelving racks. - A third party pest control company inspects the facility on a monthly basis. Keep all reports on site for review by the health inspector. - Ensure to cover all foods with plastic wraps inside coolers to prevent cross contaminating the food.