INSPECTION REPORT Health Protection CTIN-AQBTH3

PREMISES NAME Garlic & Chili Restaurant		Tel: (604) 298-8361 Fax:
PREMISES ADDRESS 7 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE August 17, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ximing Yin		NEXT INSPECTION DATE August 22, 2017
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 = 33

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): a) Observed kitchen staff take out rice cooker pot and placed it back in rice cooker ready to use. The rice cooker pot still have brown and rice debris all over inside. The brown and white food debris were able to be removed when wiped with paper towel. b) No sanitizer in the front. When asked lady to make the same solution, she added soda and poured bleach into very little water (less than 1/4 depth) and when tested the solution was over 200ppm. Several wet wiping clothes left on the counter after use. Corrective Action(s): a) All food equipment must be properly cleaned, sanitized, air dried before reuse. When food equipment has food debris on there, you must wash the item again. b) 1 tsp bleach to 1 litre water makes 100ppm bleach sanitizer. One bucket required in the back and one in the front. Always store wet wiping towels back into 100ppm sanitizer after use. Determine 100ppm using test strips. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Rice scoop stored on top of rice cooker. 2. Opened cans of ketchup and oyster sauce were syran wrapped and stored in undercounter cooler. 3. Not all foods are covered in two door cooler (eg. raw meats, cut veggies). 4. Two inserts of raw chicken and raw beef were stored on top of broccoli, beans in the glass standup cooler. 5. Food equipment such as large mixing bowl and food stored on the floor. Corrective Action(s): 1. Store rice scoop in ice water bath and change solution frequently. 2. Transfer food content in open cans into food grade containers. 3. Cover all food when not in use. 4. Store raw meats on the bottom shelving units, below ready to eat foods and vegetables. 5. Always store food equipment and food 6 inches off the ground. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up notably on exhaust filter (appears heavily oiled and black). Food debris noted between equipment and prep tables, microwave, on floors, bottom shelves of cooler units and under prep tables. Corrective Action(s): Deep cleaning required immediately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Two grocery bags were used to store fried pork found in the chest freezer. Repeat. Corrective Action(s): Grocery bags are not meant to store food directly. Use food grade bags or containers only. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Mop sink covered with wooden board which has a pot of grocery bags in it, another stack of inserts and a pumpkin on the wooden board. Repeat from Dec 2015 report. The mop bucket and mop were stored between mop sink and handwash sink. Staffs were unable to answer where or which sink the mop was cleaned. Corrective Action(s): Remove the wooden board, do not block this dirty water should be disposed of here and mops should be washed here. Store food on shelving units. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Rice and soup: 66 to 78C Dishwasher (low temp): 100ppm chlorine, test strips available Standup coolers: <4C Undercounter cooler: 3C Chest freezer: -10C Front cooler: 4C Screen door in use and no apparent signs of pest noted during time of inspection *Reminded operator about foodsafe.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AQBTH3
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: 0.25 hour Specific comments: Clubpack canola oil: 0% trans fat Soya and sesame oil: 0% trans fat
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