INSPECTION REPORT Health Protection ABAI-AXNTC3

PREMISES NAME Grand Chinese Restaurant		Tel: (604) 559-9181 Fax:
PREMISES ADDRESS 1 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE April 9, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Wu Jian Feng		NEXT INSPECTION DATE April 11, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature approx 20C and discarded at time of inspection: Container of tofu in hand sink, container of crushed garlic on cookline, container of bean sprouts on counter. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less in cooler unit. If items are kept out at room temperature for immediate use ensure only small portions are kept out and that they are stored on ice. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach on site but only one bottle of sanitizer was available in a spray bottle in the tea making area. Towels being used to wipe food contact surfaces. Corrective Action(s): Ensure 100ppm chlorine sanitizer is made up fresh every day and a container with cloths submerged is readily available in each food preparation area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two compartment sink beside dishwasher did not have paper towel. Hand sink at end of cookline was blocked by table and had container of tofu in it. Hand sink at far end of dim sum bar had shelving unit blocking it. No concerns with hand sink at the front entrance of the dim sum area. Access to hand sink at the tea area was obstructed with boxes. Corrective Action(s): Ensure all hand wash stations are unobstructed and fully accessible at all times. Do not put anything in hand wash stations and do not change the premises layout as each hand sink was placed/installed to service each particular food preparation area. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Noted uncovered food stored on lower shelf of work table in the kitchen. Corrective Action(s): Keep all uncovered foods for immediate on the counter or keep all stored foods covered at all times. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted ants on the floor in the din sum area and the cookline area. Operator has contract with pest control company. Corrective Action(s): Do a thorough cleaning of the premises - see violation code 306. Report pest activity to pest control technician. Follow all recommendation made by technician. Have past pest control reports on site for review during follow up inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy amount of food debris, grease and dough build-up noted throughout the food preparation areas: under the cooking equipment, under the dishwasher, on top of the dishwasher, under and behind shelving units, under and behind cooler units, under and behind freezer units, in the dim sum making area, on/around/behind the dough mixer, around the bulk food containers in the dough mixing area, hood ventilation system...etc Corrective Action(s): Do a thorough cleaning in above noted areas. Do not clean only around the equipment. Ensure large/heavy equipment (cookline, dough mixer, shelving units, work tables, cooler units, freezer units..etc) are moved and thoroughly cleaned around and behind. Focus on the perimeter of the walls and hard to reach areas. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted work table in kitchen relocated and shelving unit installed in dim sum area which obstruct hand sinks in each area. Corrective Action(s): Remove and/or relocate work table and shelving unit. Do not add equipment or change the layout of the premises without health approval. Violation Score: 5

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

Comments

All coolers 4⁰C or less (2 upright 2 door, under counter, walk in...etc) Freezers x 3 less than -18C Hot holding of rice higher than 60C Back door was closed at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Low temperature dish washer had 50ppm chlorine. Test strips available. Fetal alcohol signage provided (2). Please post one in each public washroom. Trans Fat check conducted. Reminded operator of level 1 foodsafe recertification requirements. Pamphlet provided.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-AXNTC3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunfrie Canola Oil 0g trans fat. Ingredients are mostly naturally occuring sources (ie. meat, vegetables, flour..etc). No desserts offered for sale and noodles/dough..etc are all made at the premises.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment