INSPECTION REPORT Health Protection RSHA-BA3STK

PREMISES NAME Best Garden		Tel: (604) 943-3818 Fax:
PREMISES ADDRESS 1284 56th St Delta, BC V4L 2A4		INSPECTION DATE March 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jack Fang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Thawing procedures reviewed. Food items not being kept stored in covered, food grade containers. Spatulas/utensils not to be stored in food containers. Food separation required. Food storage of perishable food items at room temperature requires monitoring. Corrective Action(s): Thawing: All food items are to be thawed under refrigerated conditions, inside a microwave or under running water. All food /ingredients are to be kept stored in covered, food grade containers. No storage of food items in opened, original metal containers. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. Corrective Action(s): Ongoing. Surfaces are to be kept in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. Probe style temperature gauge on site. Internal temperature monitoring of cooked food items is to be conducted. - Mechanical Dishwasher: Low Temperature (chlorine): Monitoring required. - Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs/spatulas, etc) - Wiping cloth storage: Cloths are to be stored,completely submerged, in a sanitizer at all times. - Food Storage: Refer to Violation Code. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Sanitation: Facility is required to be kept clean and organized at all times. Limit the use of cardboard lining floors. - Staff Hygiene: Discussed. - Structural: Structural upgrades noted throughout facility. Continue efforts to keep all surfaces in good repair. No food contact with deteriorating prep surfaces permitted. Cutting board use noted. - Ice bin cleaning and disinfection discussed. - Garbage, Composting, Recycling and Oil storage: All items are to be kept stored in covered, rodent proof bins. Storage area is to be kept clean. - Pest Control: Monitoring required. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan: Information is to be kept on site for reference. Generic flowchart has previously been provided..