INSPECTION REPORT Health Protection AFUG-ANXTKJ

PREMISES NAME Myst Asian Fusion		Tel: (604) 364-6400 Fax:
PREMISES ADDRESS 2 - 6400 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE July 4, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Adam (Chung I Yu)		NEXT INSPECTION DATE July 10, 2017
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 = 53

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of eggs and beef paste/beef cakes were left at room temperature, stored ontop of hot holding unit. Measured at 30 deg C. Manager informs that they were left there to be put into hot holding. Corrective Action(s): Eggs and beef paste were discarded. Do not cycle inserts to keep food hot. Food must be kept either below 4 deg C or above 60 deg C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): All rice scoops were stored in standing water at time of inspection. Corrective Action(s): Store all food contact surfaces and equipment in ice or in a clean and dry area. Do not store food contact items in standing water. Wash and sanitize rice scoops prior to use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No sanitizers were in use at time of inspection in kitchen. 2) Waitress stations' sanitizer sprays were filled with soap and 0 ppm chlorine detected Corrective Action(s): 1) All stations must have a sanitizer bucket with towels or sanitizer spray to properly clean and sanitize area at all times 2) Do not put soap in the sanitizer bottle. Fill with water and 1 cap of bleach to properly clean and sanitize Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher had empty detergent bucket and detected 0 ppm chlorine at time of inspection. Maintenance was called and unit was repaired during the inspection. Sanitizer bucket intake was not sucking up enough sanitizer. Corrective Action(s): Dishwasher is repaired at time of inspection. Ensure the chemical buckets are not empty as the dishwasher is used throughout the day. Check the dishwasher from time to time with test strips to ensure at least 50 ppm chlorine is achieved at the dish. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ventilation hood observed have food debris and oil caked onto panels and inserts. Oil droplets forming on the side of ventilation hood. Staff informs that they are cleaned biweekly. 2) All coolers observed to have food double stacked with bottom of container directly touching food 3) Open tin can of sauce observed to be stored in original tin 4) Brocolli observed to be stored in raw seafood and meat prep cooler. Corrective Action(s): 1) Ventilation hood requires cleaning at least once a week or more frequent to prevent oils and food debris from dripping into food Date to be corrected: Today 2) Food cannot be double stacked unless there's a barrier inbetween food and container. Date to be corrected: Immediately 3) Once opened, food in tin cans must be stored in a food safe container. Do not store food in opened tin cans CORRECTED DURING INSPECTION 4) Store vegetables separately from raw meats and seafood to prevent cross contamination CORRECTED DURING INSPECTION Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard used to line cupboards in bubble tea station observed to be dirty and stained with food debris and oils. Corrective Action(s): Remove cardboard and do not line cupboards with cardboard. Surfaces must be smooth, durable and non-absorbant to facilitate cleaning. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Temperature logs for coolers and freezers are not maintained (up to July 1). Dishwasher sanitizer logs are recording temperatures up to 85 deg C when it is a low temperature, chemical dishwasher. Corrective Action(s): Keep up to date with cooler and freezer temperature logs and properly train staff to take dishwasher sanitizer logs as the current ones are fabricated. Date to be corrected: Today Violation Score: 1

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

Comments

All hand sinks stocked with hot and cold water, soap and paper towels Sanitizer sprays and buckets achieved 100 ppm at the end of inspection (see code 302) Dishwasher achieved 50 ppm chlorine at the dish at the end of inspection (see code 303) Hot holding unit (beef) @ 65 deg C Hot holding inserts (eggs, beef paste) @ 80 deg C, 72 deg C Rice cooker in waitress station @ 66 deg C Rice cookers 1-4 at prep station @ 65, 70, 70, 68 deg C Standing freezer @ -14 deg C Cooking line prep cooler (top) @ 4 deg C / (bottom) @ 4 deg C Prep cooler by walk in cooler @ 4 deg C / (bottom) @ 3 deg C Walk in cooler @ 3 deg C Walk in freezer @ -19 deg C Bubble tea red bean hot holding @ 67 deg C Bubble tea rice cooker @ 71 deg C Bubble tea alcohol cooler @ 1 deg C Bubble tea prep cooler @ 4 deg C Bubble tea clear door cooler @ 3 deg C Bubble tea freezer @ -15 deg C Bubble tea glasswasher achieved 50 ppm chlorine at the dish General sanitation is satisfactory No signs of pests at time of inspection