INSPECTION REPORT Health Protection MUPN-BMKT73

PREMISES NAME KJ Enjoy Garden Restaurant		Tel: (604) 460-9393 Fax:
PREMISES ADDRESS 12520 Harris Rd Pitt Meadows, BC V3Y 2J4		INSPECTION DATE March 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xue Ming Tan		NEXT INSPECTION DATE
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Mechanical ventilation has a heavy build up of grease 2) Ice machine has some biofilm growth and staining in the water reservoir Corrective Action(s): 1) Clean mechanical ventilation. After cleaning of all inserts is done, recommend running one through the dishwasher every day to help maintain them clean. Due: 1 week 2) Clean ice machine water reservoir. Due: tomorrow Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Many lights in kitchen have light bulbs removed. Dishwashing area and dry storage areas are fairly dark in comparison to other areas Corrective Action(s): Replace light bulbs that are missing/broken in the dishwashing and dry storage areas. Due 1 week. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 242342 of Jun-05-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Had employee demonstrate sanitizing surface used 200ppm chlorine. Then dried with dirty rag. Must sanitize surfaces after use with chlorine bleach 100-200 ppm, then air dry Note: Keep wiping rags in sanitizer bucket Date to be corrected by: Today Correction:

Comments

Note: - Hot holding unit being used to heat up sweet and sour sauce. All foods put into this unit must be already hot (>60C) - Multiple items in the storage area that are not organized and hard to reach. Sort through items in the back, remove things you dont need and organize everything else so it is easy to access. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Bleach sanitizer available at 100ppm √ High temperature dishwasher sanitizing at ≥71°C √ No signs of pest infestation noted √ Staff with FoodSafe present