INSPECTION REPORT Health Protection JAHN-ATBQZF

PREMISES NAME Canton Garden Restaurant		Tel: (604) 792-0961 Fax:
PREMISES ADDRESS 45595 Yale Rd Chilliwack, BC V2P 2N1		INSPECTION DATE November 21, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Foods stored in the walk-in cooler were not properly covered. 2. The handle of scoops in ice machine and rice bin were in contact with foods (ice and rice, respectively). Corrective Action(s): 1. Ensure all foods are covered properly with tight fitting lids 2. Scoops shall be stored separately in a clean bin, or stored vertically so that the handle does not come into contact with food. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard boxes used to clean the stove and line the floor. Corrective Action(s): Flooring in the kitchen shall be of non-absorbent, smooth and easily cleanable material (ie. rubber mats). Cardboard boxes shall not be used to clean the stove. Violation Score: 3

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

Comments

- Handsink maintained with hot & cold running water, liquid soap and paper towel - High temp dishwasher achieved sanitizing temperature of 77C at plate's surface - 100ppm chlorine sanitizer buckets present at multiple locations - Operator follows proper sanitizing protocol for butcher boards - Temperatures of all refrigeration units were adequate (<4C for coolers and <-18C for freezers) - Temperature of hot holding food was adequate (>60C) - Temperature log for equipment and cooling kept daily - General sanitation was adequate. No signs of pest activity noted at the time of inspection. > Dusty fans shall be removed from food preparation area > Racks shall be scrubbed and cleaned on a regular basis > Keep eggs refrigerated if not in immediate use