INSPECTION REPORT Health Protection ADIG-CVMSSB

PREMISES NAME T J Restaurant		Tel: (604) 866-0358 Fax:
PREMISES ADDRESS 27125 Fraser Hwy Langley, BC V4W 3R2		INSPECTION DATE September 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Phuong To Lam		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: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Side of cooler next to grill is greasy. Food debris such as fries and grease behind main grill. Some minor drips and grease build up on ventilation grills. Some food debris under counters. Behind 3 compartment sink has some dark stains on walls - potential area of mold. Corrective Action(s): 1. Next ventilation hood grease cleaning is scheduled 18th of this month - ensure that equipment is also pulled out and thorough cleaning is done behind the grills and fridges. 2. Sweep behind counter and food prep areas. 3. Scrub area down with soap, water and then bleach water solution to remove mold. Replace with a less textured (smooth) backsplash. Date to be completed by: September 18th, 2023. Violation Score: 9

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation Storage Temperatures o Cold holding Coolers are below 4C; new cooler in place, thank you. -Items out for service are about 20C, however, operator said these will be used up soon, within 30min. o Cold holding Freezers are below -18C Food Processing and Food Protection o Cooling - Temperatures are being monitored; cooling is done in small batches -Operator looks at gauge on fridge and thermometer inside fridge. o Food Storage - Majority of food is stored in covered containers, except for those that are temporarily cooling -Raw meats are stored on the lowest shelf -Coolers are organized to prevent cross contamination Maintenance and Sanitation o Dishwasher - Final rinse temperature is 71C at the plate surface (72.9C max rinse temperature) o Sanitizer buckets - bleach in supply, operator knows and demonstrate mixing bleach in buckets for cleaning o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Staff is certified in food safety