Fraser Health Authority



INSPECTION REPORT
Health Protection
TABM-AWEUSU
PREMISES NAME
Grand Seasons Restaurant		Tel: (604) 318-9081
Fax:
PREMISES ADDRESS
6 - 555 Clarke Rd
Coquitlam, BC V3J 3X4		INSPECTION DATE
February 28, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Kin Kwan Wong		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
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: - Raw meats noted above vegetables in cooler storage.
- Ice scoops were stored inside ice machine.
- Rice spoon stored in room temperature water.
- Cloth towels covering noodles.
Corrective Action(s): - Store raw meats below vegetables and other ready-to-eat foods.
- Store ice scoops in a clean container outside ice machine.
- Store rice spoon in ice water.
- Do not use cloth towels to cover food.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some food and dirt build up noted in hard to reach areas under storage shelves and counters.
Corrective Action(s): Please clean as required.
Violation Score: 3

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

- Temperature of coolers and freezers were adequate.
- Liquid soap and paper towels were present at hand wash sinks.
- Bleach solution for sanitizing food contact surfaces was made up during inspection.
- >50ppm chlorine noted at dishwasher after cycle.
- No signs of pest infestation noted. Pest control services visit once a month.

**Do not use cardboard to line storage shelves. It absorbs moisture and is not a cleanable surface.
**Bleach solution must be available at all time to wipe down food preparation surfaces while in use and at least once every three hours.