INSPECTION REPORT Health Protection ABRR-B82V8Q

PREMISES NAME Imperial Garden Chinese Cuisine		Tel: (604) 385-3991 Fax: (604) 385-3990
PREMISES ADDRESS 2 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE January 2, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Raymond Chan		NEXT INSPECTION DATE January 16, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): This is a repeat violation - Cut vegetables, chopped ginger, garlic, deep fried garlic are stored at room temperature - Deep fried tempurs meat and cooked noodles are store at room temperature. All items measured at temperature range 5C to 7C Corrective Action(s): Move all items to the cooler and ensure that the temperature of the food items is maintained at less than 4C - YOu can leave small portions out during lunch rush and for not more than 2 hours. After two hours discard any leftovers Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution is not available in kitchen and at front bar area - Dirty cleaning cloths stored on prep tables - Knives are stored in the gap with prep table and wooden chopping block Corrective Action(s): - Prepare sanitizer solution in a bucket by mixing one tablespoon bleach solution in one gallon of water (100ppm chlorine residual) - Store all dirty cleaning cloths insanitizer solution in sanitizer bucket maintained at 200ppm chlorine residual - Store all knives in the designed stand and ensure that all stored items are protected from contamination Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The only handwashing station in the prep area of the kitchen is blocked with strainer baskets and is not available for handwashing Corrective Action(s): - Remove all items from the handsink and ensure that it is readily available for your staff for handwashing This is repeat violation. If the violation is noted again, correction order will be issued Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - All food items in sliding door glass cooler are left uncovered Corrective Action(s): - Cover all food items in coolers to protect from contamination Violation Score: 9

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

Comments

- All handsinks are supplied with hot and cold running water, soap and paper towel - All coolers are less than 4C - Freezer is functional - Hot holding unit is greater than 60C - High temperature dishwasher is measured at 72C during final rinse cycle at the dish surface - No evidence of pest activity at the time of inspection - Foodsafe is verified

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABRR-B82V8Q
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment