INSPECTION REPORT Health Protection DKAL-CND25Y

PREMISES NAME Amelia Restaurant		Tel: (604) 522-3288 Fax:
PREMISES ADDRESS 640 12th St New Westminster, BC V3M 4J4		INSPECTION DATE January 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Su Jian Ying		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 No
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: 1) Items are over stacked in the preparation cooler inserts. This is a repeated violation. 2) Items are left uncovered in the coolers. Corrective Action(s): Do not over stack inserts in the preparation cooler and keep items covered to prevent from cross contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: House flies noted near the open garbage bin in the kitchen. Corrective Action(s): Keep garbage covered and throw out garbage frequently to prevent attracting flies. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to reach areas such as the floor behind the cookline, walls around the stove, the area under the window by the dishwashing sink, and shelves of coolers have build up of food debris and grease. Corrective Action(s): Deep clean the facility and maintain a log to create a schedule. Date to be corrected by: January 27, 2023. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Prep-coolers (2), upright domestic cooler, and sliding door cooler at the back were maintaining at least 4 degrees Celsius. Chest freezers (3) were maintaining an ambient temperature of at least -18 degrees. Thermometers are available. NOTE: Ensure temperatures are checked and documented in a log. Sanitation: Hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels. 200 ppm chlorine residual solution is available in buckets at the front and back of kitchen. High temperature dishwasher achieved 73 degrees Celsius at the dish surface after the final rinse cycle. Take-out containers are kept in plastic bags on top shelves to protect from contamination. No rodent activity noted in the food preparation area. Facility is not monitored by a professional pest control company. NOTE: monitor the flies population regularly and keep the facility clean to prevent an infestation. Operator has a valid Food Safe level 1 certificate. Permit is posted. Violations discussed with the owner on site.