INSPECTION REPORT Health Protection AHEN-AHBRZS

PREMISES NAME Jade Valley Restaurant		Tel: Fax:
PREMISES ADDRESS 149 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE January 5, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 06, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 32

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water was not initially accessible from the handsink in the front servery area as the valve for hot water was turned off. Corrective Action(s): Ensure the hot water valve is kept open when the restaurant is in operation to enable access to hot running water at the handsink. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food handlers were washing hands at the 2-compartment sink rather than at the handsink. A food handler was also observed washing gloves. Corrective Action(s): Ensure hands are washed with liquid soap, hot water, and then dried with paper towels at the handsink. Do not wash hands at the 2-compartment sink to prevent food containers from becoming contaminated. Do not wash food gloves as they are a single-use item and cannot be reused for food handling activities. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed underneath the floor behind the paint containers, the floor near the dishwasher, grease interceptor, and on a lower shelf of a cabinet. Corrective Action(s): Food contact surfaces were placed through the dishwasher and preparation tables were re-sanitized with 100 ppm chlorine sanitizer upon verbal direction by the E.H.O. The following is to be done: 1. Ensure plates, bowls, and utensils are kept in covered in food grade materials before closing the restaurant. Ensure all food equipment is stored at least 12 inches off the floor. Correct today. 2. Keep food covered in pest proof containers with tight fitted lids in storage areas. Provide a lid for the sugar container in the dry storage area (note: Aluminum foil was being used to cover it). Correct today. 3. Implement a pest control program today. Provide a written record of the pest control invoice/report by Monday (January 9, 2016). 4. Sanitize food preparation surfaces with 100 ppm chlorine sanitizer each morning prior to food preparation. 5. Clean the affected areas with 100 ppm chlorine sanitizer (bleach water) to remove the droppings today. Monitor for signs of pest activity each day and clean all affected areas on a daily basis. 6. Declutter the restaurant. Remove the extra cans of paint, empty bottles, and empty cans etc. to prevent harbourage areas of pests. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The faucet at the handsink near the front servery area was leaking. Corrective Action(s): Repair the leak at the faucet; Correct within 2 weeks (by January 19, 2016). Violation Score: 3

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

Comments

Handsink in the kitchen and washrooms was supplied with liquid soap, hot and cold running water, and paper towels. Upon correction, the handsink in the front servery area was also supplied with hot and cold running water, and paper towels. Coolers were 4 degrees C or less. Freezers temperatures were satisfactory. Rice in the rice warmers was heated to 74 degrees (165 degrees F) or hotter. Dishwasher final rinser was 77.6 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was set up in the bucket with wiping cloths. A follow up inspection will be conducted.