INSPECTION REPORT Health Protection ECAO-AP8SHL

PREMISES NAME Jin Jiang Shanghai Restaurant		Tel: (604) 620-6755 Fax:
PREMISES ADDRESS 5411 Kingsway Burnaby, BC V5H 2G1		INSPECTION DATE July 13, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Patrick (Chao Ping)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: See Comments Section below Corrective Action(s): Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: NEW OBSERVATION: -screen door in the back -the bottom frame is not flush nor sturdy to prevent rodents from gaining entry -just a loose screen Corrective Action(s): The frame of the screen door must be flush to the doorway: bottom, sides and top and must be secure Violation Score: 3

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

Comments

Follow-up inspection: -External dry storage room has been cleaned and appears disinfected -Chest freezer in disrepair has been removed -a new stand up freezer has been purchased and is located in the external dry storage room -okay -seals have been replaced between dishwasher counters and wall NOTE: -suspension of Beijing duck in two courses and Deep fried marinated duck menu items still in effect. Operator is still working on Food Safety Plan and completed cooling charts -do not serve these foods until the plans are approved and your cooling methods are verified Email me your results of the cooling charts and completed Food Safety Plans to eric.decastro@fraserhealth.ca for approval -for the cooling charts operator is to photograph the thermometer temperature of the cooling duck at 2 hours, 3 hours, 4 hours, 5 hours and 6 hours after the starting temperature of 60 deg C as further evidence you are in compliance -you are NOT to sell these menu items until the revised Food Safety Plan is approved