INSPECTION REPORT Health Protection ECAO-BC6SJ7

PREMISES NAME Jin Jiang Shanghai Restaurant		Tel: (604) 620-6755 Fax:
PREMISES ADDRESS 5411 Kingsway Burnaby, BC V5H 2G1		INSPECTION DATE May 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patrick (Chao Ping)		NEXT INSPECTION DATE June 11, 2019
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): See code 308 for details Corrective Action(s): Have fridge serviced immediately -do not store perishables in the unit unless they can be maintained at or below 4 deg C NOTE: temperature daily logs indicate 3 deg C on Monday the 13th of May. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed congi and soup buckets stored on the ground without covers Observed some bowls still in use for bulk foods Corrective Action(s): Do not store foods on the ground and keep foods covered from contamination Do not use bowls for bulk foods -use scoopers, spatulas, or spoons lodged in the food handle-up to better prevent hand contamination NOTE: continued repeat infractions will require increased enforcement Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Observed a very large cooking bowl/basin in use -too large and exceeds the washing capacity of the restaurant. Your large piece of warewash equipment must be able to accomodate in the dishwash sinks Corrective Action(s): Remove this piece of equipment from the premises Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Coldstream 1-door upright fridge in Dim Sum area too warm: -air temperatures ranging between 10 and 12.9 deg C -internal temperature of paste stored since last night at 12.0 deg C Corrective Action(s): Discard all perishables in the fridge -discarded dough, dim sum and paste Violation Score: 3

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

Comments

NOTE: operator is to have all workers FOODSAFE Level 1 certified to better ensure food safety -operator is to submit copies of the certificates within one month NOTE: there is a faint smell of cigarette smoke in employee washroom area -no smoking is allowed inside the building Temperature Controls: -All other fridges at or below 4 deg C -Steamed rice 61 deg C Chemical Controls: -Mainwasher sanitizer residual >50ppm chlorine residual -Glasswasher sanitizer >50ppm chlorine -Bucket sanitizer >100ppm chlorine Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation okay In-Use Utensils: -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control -last work report checked -no activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access