INSPECTION REPORT Health Protection KLIU-D3AT8C

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE March 12, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE March 20, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed several inserts and containers of cut produce (onions, green onions, bell peppers, bok choy, cabbage, eggplant, spinach) stored on countertops intended for use all day. Staff informed they are refilling these same containers throughout the day. Corrective Action(s): All cut produce are potentially hazardous that must not be stored outside of the fridge for more than 2 hours. Discussed with staff: leave out only what can be used within 2 hours. Larger containers should be kept in the coolers. Use smaller containers to store a smaller amount on the counter for immediate use. All containers should be moved back into coolers once rush hours are over. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer stored away on top of a chest freezer had raw meat residue remaining on the machine. Staff informed it was put away to be used again later today. Corrective Action(s): All equipment must be fully cleaned and sanitized after each use. If it is being put away to use later, it must be cleaned and sanitized between those uses. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): > 1 sanitizer bucket at the cook line measured only 10ppm chlorine > 1 sanitizer bucket at the server station measured >200ppm chlorine (too strong) > 1 spray bottle in kitchen contained only 50ppm chlorine Corrective Action(s): All bleach solutions must be 100-200ppm chlorine. Operator has test strips on site. Use test strips to verify the concentration at the start of the day - then add the same amount throughout the day if necessary. Violation Score: 5

Non-Critical Hazards: Total Number: 4

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Ceiling panels directly above the mop sink and hot water tank in the kitchen have holes remaining from old pipe lines. Corrective Action(s): Seal holes. These can be direct entry sites for pests. Date to be corrected by: March 19, 2024. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Cook line - grease accumulation and food debris underneath > Vent hood filters > Under the dishwashing area, around the chemical containers > Crevice between the dishwasher and 2 compartment sink > Left side panel of the dishwasher under the drain board of the sink > Inside all coolers, food debris along the bottom shelves > Painted walls in the dishwashing/food prep areas of the kitchen > Dry storage area by the back door - food debris and dust/dirt under shelves Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Operator informed the kitchen floors and vent filters are deep cleaned every 2 weeks. Next cleaning is due at the end of this week. Date to be corrected by: March 19, 2024. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): At the start of inspection, 2 door cooler next to the handsink in the kitchen had an air temperature of 7.4C. Probed food item that had been stored since the previous day also measured 7.4C internal temperature. All other prepped foods (produce, raw meats) were prepped and stored since this morning. Staff claim that the cooler freezes over too quickly. Corrective Action(s): Operator adjusted temperature of the cooler at time of inspection. Air temperature dropped down to 1.7C within 10 minutes. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 2 spray bottles in the kitchen containing a bleach sanitizer solution were unlabelled. Corrective Action(s): Ensure all spray bottles are clearly labelled to identify the contents. Write directly on the bottle or use a piece of tape. Date to be corrected by: immediately Violation Score: 3

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

Comments

Routine > Running hot and cold water is available from plumbing fixtures. > Handwash stations (dim sum area, cook line, server station) are fully supplied > Low temperature dishwasher had 100ppm chlorine residual for sanitizing. > 2 sanitizer buckets (one in dim sum area, one in server area) contained 100ppm chlorine residual. > Ice machine in sanitary condition, scoop stored outside of the machine. > Rice scoops were stored in ice water. > Food storage and organization is satisfactory - items are off the floor, raw meat and eggs stored below prepped vegetables and other ready to eat foods in coolers. > Reviewed cooling procedures with operator: > Cooked foods must be cooled from 60C --> 20C within 2 hours, and from 20C --> 4C within 4 hours. > Food should not be placed into cold storage until the internal temperature has reached 20C or lower. > Monitor time and temperature. Use thermometer to check the temperature of food. > Pest control contract is in place with Lower Mainland Pest Control. Visits are once a month - last report from Feb 16 was reviewed, no activity noted on report. > Health permit is posted. Note: there are several old, and what appear to be broken/unusable snap traps throughout the kitchen and storage area by the back door. > Have pest control removes old traps that can no longer be used and to replace them with new ones or relocate to more appropriate locations. At time of inspection, no staff were present with valid foodsafe level 1. Upon the follow-up next week, there must be at least 1 staff member with a valid certificate and proof.