INSPECTION REPORT Health Protection JCRH-BH9TUH

PREMISES NAME Myst Asian Fusion		Tel: (604) 364-6400 Fax:
PREMISES ADDRESS 2 - 6400 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE October 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adam (Chung I Yu)		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Small insert of chicken and pork were stored at room temperature and temperature measured 18.2C and 18.3C - Insert of breaded chicken was 24C. Staff were unable to confirm how long product had been at room temperature Corrective Action(s): - Above items were discarded at the time of inspection. Ensure potentially hazardous foods are kept at 60C or higher or at 4C or colder. Small portions may be kept out for the lunch rush; however, must be used up or discarded within 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - 0ppm chlorine detected in buckets designated for sanitizer solution. No chlorine residual present on wiping rags. The remainder of buckets checked had adequate levels of chlorine. Corrective Action(s): - Ensure solution is changed frequently enough to maintain 100-200ppm chlorine. Change solution if it appears cloudy/dirty. Ensure wiping cloths are stored in solution. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed employee washing hands with gloves on. This is unacceptable. Corrective Action(s): - Train all employees on proper handwashing practices. If gloves are being used, they must be removed/replaced at the same frequency that hands are washed which is at any point hands may have become contaminated. Glove use is not a replacement for handwashing Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation satisfactory. Some debris noted on floor under shelving in storage area behind bar - Handwashing sinks in kitchen and bar were supplied with hot and cold running water liquid soap and paper towel - All cooler were operating at 4C or colder (with the exception of the beverage cooler in the bar. 3 door cooler 4C Prep cooler by deep fryer 4C Prep cooler by walk-in cooler 2C Walk-in cooler 2C Single glass door cooler (storage area) 4C Prep cooler (bar area) 4C 2 door cooler (bar area) 2C Beverage cooler 7C - no potentially hazardous foods stored in it. - All freezers were maintaining product in a frozen state - Food in countertop steam tables and rice cookers measured >60C - 50-100ppm chlorine detected on dish after dishwasher cycle - 50ppm chlorine detected on dish after glasswasher cycle - Test strips present checking chlorine residual. Ensure dishwasher and glasswasher chlorine residual is checked daily. - No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service. Most recent report reviewed at the time of the inspection. - Duty Manager stated he has completed Foodsafe level 1. Certificate not present. Certification to be verified on database.