INSPECTION REPORT Health Protection FEMI-CEYPPB

PREMISES NAME Legend House		Tel: (604) 475-5222 Fax:
PREMISES ADDRESS 130&140 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE June 1, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Xia Zhan Feng		NEXT INSPECTION DATE 2 Months
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 Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One container of soup stock stored in the walk in cooler at 18C, cooked the day prior and left in the walk in cooler overnight. Corrective Action(s): Ensure all food are cooled properly according to the proper cooling procedure of 60C-20C in less than 2 hours and 20C-4C in 4 hours. Explained all proper cooling to the operator to ensure proper cooling procedures are followed. 1) separate large batch of soup stock to smaller batches 2) Use a ice bath to cool the large batch of soup stock 3) Use an ice wand to cool the large batch evenly Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container filled with soup stock seen in the walk in cooler at 18C. Operator indicated that the soup has been sitting in the walk in cooler overnight Corrective Action(s): Immediately discard the soup stock as it is not safe for consumption. Ensure all food items are being stored at temperatures <4C. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All coolers are <4C, all freezers are <-18C, hot holding units are >60C Dishwasher reached a temperature of >71C on plate surfaces Bleach is used for sanitation and they are >100pm Food are stored in bins and covered from contamination Overall sanitation has been greatly improved No sign of pests during inspection employees are FOODSAFE trained. Reminder: Ensure hand washing stations are always stocked with single use paper towel and liquid soap and bleach sanitizer are changed daily Robert had done the leading inspection. Keep up with sanitation and follow FS at all time. * A copy of inspection report is handed to the operator- no signature is obtained