INSPECTION REPORT Health Protection 238883

PREMISES NAME Grand Crystal Seafood Restaurant		Tel: (604) 456-0388 Fax:
PREMISES ADDRESS 2216 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE July 24, 2017	TIME SPENT 3 hours
OPERATOR (Person in Charge) Samuel Lee		NEXT INSPECTION DATE July 25, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Walk in cooler #3 contained the following items: -4 bowls of chicken soup @ 7 deg. C -2 store bowls of chicken @ 8 deg. C -1 chicken hanging (cooked) @ 7 deg. C -large pot of chicken broth @ 8 deg. C The items noted above were placed in the cooler last night at 7 pm as per operator. Corrective Action(s): The items noted above were discarded. Ensure potentially hazardous foods (e.g. chicken) are cooled from 60 deg. C - 20 deg. C in 2 hrs & 20 deg. C - 4 deg. C in 4 hrs. Use a ice wand to quickly cool down soups. For whole meats, shread or cut the meat to allow faster cooling. Place food items in the cooler when they are at least 20 deg. C Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs tarts, pork buns @ 47 deg. C in Dim sum hot holding unit. They were cooked 30 minutes ago as per operator. Hot holding unit was set @ 117 deg. F. Corrective Action(s): Reheat the egg tarts & pork buns to 74 deg. C and adjust the hot holding unit to 140 deg. F before placing the food items back into the hot holding unit. Perishables need to be kept hot >=60 deg. C or >=140 deg. F. Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tray of chop sticks in mop sink Corrective Action(s): -Rewash the tray of chopsticks. Ensure that utensils & equipment are not cleaned in the mop sink. They should be cleaned in the dishwashing area. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Meat slicer used for vegetables contains food debris. Cleaned every 2 days as per operator. 2) Ice machine next to kitchen cook line contains build up of mould near the bottom lids. Corrective Action(s): 1) Meat slicer needs to be washed/sanitized every 4 hours or after each use. Meat slicer was washed during inspection. Corrected during inspection. 2) Discard the ice in the ice machine and clean the mould with a chlorine sanitizer solution. Correction date: 2017/07/24 Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) Handwash stations blocked with trays & containers near the dim sum cook line, kitchen cook line 2) No water in the handwash station located near the dishwasher area. Corrective Action(s): 1) ensure that handwash stations are not obstructed Corrected during inspection 2) repair handwash station Correction date: 2017/07/24

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Trays of food in walk in cooler covered with baking pans Corrective Action(s): Ensure all foods are covered with a food grade saran wrap. Correction date: Today. Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: live cockroaches noted in the following areas: -electrical room -1 noted behind Dim sum hot holding unit -underneath hot water boilers Corrective Action(s): Ensure all food & equipment are off the ground. Ensure any food spills are cleaned up right away. Contact a pest control company and continue monitoring for further pest activity. Correction date - today Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food debris is noted in the following areas: -underneath the cook lines -underneath the countertops throughout the kitchen -spillage on the floor in dry storage area 2) Build up of grease located on top of the hood vents on the cooking lines Corrective Action(s): 1) clean the above noted areas. Increase the level of sanitation 2) Clean the build up of grease & ensure hood vents are regularly cleaned every 2 - 3 days. Correction date: Today Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -two upright coolers in the Dim sum cook line are above 4 deg. C. Cooler across Dim sum steamer @ 9 deg. C, cooler next to Dim sum warmer @ 11 deg. C. Corrective Action(s): repair/adjust coolers. Ensure no perishables are placed in coolers before temperature <=4 deg. C Correction date: today Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) All cooler temperature logs are Fabricated. 2) Base board near walk in cooler #3 are peeling apart 3) missing ceiling tile located near cookline Corrective Action(s): 1) Ensure food handlers are reading the thermometers before recording on the temperature logs. Corrected during inspection 2) replace/repair base boards Correction date: 1 week 3) replace/repair ceiling tile Correction date: 1 week Violation Score:

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

Comments

This inspection done by EHO student. Notes: -Hi-temperature dishwasher @ 75.4 deg. C -bar dishwasher @ 25 ppm Iodine -all coolers are <=4 deg. C except the one noted above. -all freezers are -13 deg. C to -18 deg. C. Food was solid. -handwash sinks contains adequate supply of hot/cold water, soap & paper towels except the one noted above. -sanitizer buckets - >= 200 ppm chlorine