Fraser Health Authority



INSPECTION REPORT
Health Protection
239743
PREMISES NAME
Grand Seasons Restaurant		Tel: (604) 318-9081
Fax:
PREMISES ADDRESS
6 - 555 Clarke Rd
Coquitlam, BC V3J 3X4		INSPECTION DATE
July 11, 2019		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Kin Kwan Wong		NEXT INSPECTION DATE
July 18, 2019
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
Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0
Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Meat found in walk-in cooler at 27C. Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours to prevent pathogen growth. Cool the cooked meat by placing in shallow container on top of ice, then once temperature is low enough, transfer it to cooler.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Rice left at room temp for 1 hour
Leaving food at room temp may lead to pathogen growth
Place food into cooler if not in use, disscard if left out for more than 2 hours.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Sanitizer solution (bleach) present at 200ppm, but the wiping cloths are not dispensed inside. Wiping cloths must be left inside the solution when not in use to ensure adequate sanitization. Dispense all wiping cloths in bleach solution, and change solution frequently.
Date to be corrected by: Immediately.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing station blocked by hot holding unit. This will prevent employees from washing their hands.
Clear this area so that the employees may easily reach the hand washing station.
Date to be corrected by: Corrected during inspection
Corrective Action(s):

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Food not protected from contamination in coolers and freezers because it is uncovered. Veggies are next to meats, some meat stored above veggies.
These practices may lead to contamination of food.
Re-arrange the food in the coolers and freezers so that meats and vegetables are stored seperately and that meat is always stored below vegetables. Also, place lids to cover foods, or replace containers to ones that have lids.
Date to be corrected by: Immediately
2) Hot holding unit right next to hand washing station. This may lead to contamination of food. Move the hot holding unit to a more secluded area.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Shrimp thawing in 3 compartment sink is not permitted if the sink is being used for another purpose.
This may cause contamination of the food. Thaw foods specifically insdie containers/buckets, that are clean, and do not have the potential to be cross contaminated.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cooking station has build up of grease and food debris; perimeter has build up of dirt;
Underneath prep tables, shelving units, and coolers there is a build up of food debris and dirt. This may lead to harbouring of pests. Clean the mentioned area and keep doing so frequently.
Date to be corrected by: 4 days
Corrective Action(s):
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Card board used on floor in dishwasher area, dry storage shelving and cooking area. Card board is not durable, easy to clean, and absorbs water and grease, therefore potentially leading to harbouring of pests.
Remove any cardboard being used and replace it with hard plastic, glass, or stainless steel.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:

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

General comments:
- Cooler temps below 4C; freezer temps below 18C
- Sanitizer bucket with 200ppm bleach present
- Hand washing stations stocked with soap, paper towels, and hot/cold running water.
- Low temp dishwasher had 100ppm bleach solution for final rinse cycle on plate surface.
- No signs of pests