INSPECTION REPORT Health Protection VTUR-ASGP3G

PREMISES NAME Jasmine Garden		Tel: (604) 850-8628 Fax:
PREMISES ADDRESS 1 - 31813 South Fraser Way Abbotsford, BC V2T 1V4		INSPECTION DATE October 25, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kuay Pun Su		NEXT INSPECTION DATE 6 Months
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Some food equipment was being stored on floors under cooking line and some other areas and this is unsanitary. Corrective Action(s): * Ensure ALL food equipment kept OFF floors and on proper food grade shelving to keep equipment in sanitary condition and reduce risk of cross contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of debris/grime in some corners(eg. dishwashing areas, behind freezer units, etc) that requires more frequent cleaning attention Corrective Action(s): * Ensure ALL cleaning done regularly/thoroughly to remove build up of grime/debris. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some single use containers were being stored in unsanitary manner on non food grade material/board. Single use containers must be stored in sanitary manner Corrective Action(s): * Ensure ALL single use containers stored in sanitary manner on food grade trays/containers to reduce risk of cross contamination Violation Score: 3

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

Comments

* Dishwasher had final rinse of 74'/165'F or hotter internally at plate surface * Sanitizer was available and at 200 ppm bleach concentration in bucket to store wiping rags * Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter * Freezer units were at -18'C or colder * Food was covered overall in storage areas * Monitoring records were available or up to date * Note: keep take out containers on washable tray/containers to protect from contamination * Note: some cleaning to be done in hard to reach areas * Note: keep food equipment off floors * Overall maintained and organized