Report No. KKIM-CHRRU5

INSPECTION REPORT
Health Protection
KKIM-CHRRU5

PREMISES NAME
Green and Oak Malaysian Restaurant

Tel: (778) 589-2668
Fax:

PREMISES ADDRESS
3760 Hastings St
Burnaby, BC V5C 2H5

INSPECTION DATE
August 29, 2022

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Mark Kung

NEXT INSPECTION DATE
September 02, 2022

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 = 49

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
Biofilm observed in ice machine.
Corrective Action(s):
Turn off the ice machine. Empty. Clean & sanitize before turning back on. Ensure all mouldy residues are removed.
Date to be corrected by: immediately
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
Bleach sanitizer in bucket measured at 50ppm. Bleach sanitizer in spray bottle stripped out the test strip - too strong.
Corrective Action(s):
Ensure to mix the correct ratio of bleach and water to achieve 100-200ppm. This can be achieved by mixing 1/2 cap of bleach to 1L of water. Sanitizer was re-made at the time of inspection and measured at 200ppm.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
No liquid soap was available for the kitchen handsink. Area in front of the paper towel and soap dispenser was obstructed by two garbage bins.
Corrective Action(s):
Soap dispenser was replenished at the time of inspection. Ensure to not obstruct the area and have liquid soap available at all times.
Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation:
Numerous open food items observed in the walk-in cooler.
Corrective Action(s):
Ensure all food items are covered.
Date to be corrected by: immediately
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION):
Kitchen back door was open at the time of inspection.
Corrective Action(s):
Ensure doors are closed at all times. Install a well-fitted screen door to have the door open during hotter weather.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
- Scum build up observed on the dishwasher unit.
- Mouldy corners/surfaces with food debris build up in prep cooler. Debris build up on door rubber sealings.
- Dust build up on walk-in cooler fan.
- Stains and sticky residue on plastic shelves inside walk-in cooler.
- Floors with debris build up, especially hard-to-reach areas.
- Stained red tray for cups.
- Food debris build up beside wooden butcher block.
Corrective Action(s):
- Ensure all the areas noted above are cleaned. Any areas prone to food contact should be sanitzed as well.
Date to be corrected by: September 2, 2022
Violation Score: 15

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
- Kitchen chest freezer lid is disintegrating.
- Caulking peeling off for staff washroom handsink.
Corrective Action(s):
- Repair the chest freezer lid or replace the unit.
- Redo the caulking for handsink.
Date to be corrected by: September 30, 2022.
Violation Score: 3

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

Comments

Staff washroom handsink, front bar handsink are fully equipped.
Low temperature dishwasher reached 44.3C max and 50ppm chlorine detected from the final rinse water.
No signs of pest observed at the time of inspection - professional pest control service is done every 3 months - provide the report from the most recent visit to the inspector for review.
All coolers at 4C or below.
Chest freezer (kitchen) and front bar domestic freezer ranged at -12C to -15C.
Storage room chest freezer measured at -25C.
Hot held food items (soups, rice) at 60C or above.

Overall sanitation needs improvement. Ensure to facilitate deep cleaning of the facility. Check out all trays and storage baskets to remove food debris. Wipe all surfaces with sticky residue or debris build up. Ensure to equip an extra sanitizer spray bottle for the kitchen - label all the bottles as "SANITIZER". Storage area - ensure all items are 6 inches off the floor to allow easier cleaning.