Kirin Seafood Restaurant (Starlight)
350 Gifford St, New Westminster · Restaurant
22 inspections
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution in spray bottles measured 0 ppm chlorine in 2 of 4 bottles tested (1X in dimsum station and 1X in hot food prep station)
- Corrective Action(s): Ensure that sanitizer solution is made fresh daily and refiled.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): BBQ station handsink blocked with bowl of towels that were being soaking
- Corrective Action(s): Ensure that the handsink is always stocked with liquid soap, paper towels, and hot/cold running water at all times. Must be easily accessible
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Live seafood tanks found to have some mildew growth on pipes and in the tanks
- Corrective Action(s): Ensure that the tanks are scrubbed and cleaned thoroughly on a more frequent basis.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Door seals for the ice machine was degrading and splitting
- Corrective Action(s): Replace the door seals.
- Violation Score: 3
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Cockroaches observed behind the upright cooler in the dry storage room, as well as around the rice/flour dry storage area near the pot burners
- Corrective Action(s): Clean this area on a more frequent basis with more detail. Operator MUST take cover off of two small windows in the upright cooler as cockroaches may be nesting there
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: OUTSTANDING: Missing floor tile grout around the deep fry area, as well as back of kitchen dry storage and rice storage area. The missing grout is trapping food and also allowing for cockroaches to use as nesting areas
- Corrective Action(s): Regrout the kitchen. Also consider regrouting the dimsum area as the same issues of missing grout was noted there.
- Assistant manager indicated that the work will be completed after new years but before Chinese new years
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): 1 bucket of jellyfish being cured in salt found to have 2 dead cockroaches floating on the surface
- Corrective Action(s): Discarded bucket of jellyfish. 4 other buckets nearby were also checked but found to be clear of cockroaches.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 2 issues:
- =5 buckets of jellyfish being cured in buckets of salt without lids. Buckets were stored under seafood area food sinks.
- =mop bucket hose being used to run water into bucket of fish stomach pieces. This is not a sanitary practice
- Corrective Action(s): Ensure that all food products are protected from contamination with lids and covers.
- DO NOT USE MOP AREA AND MOP AREA EQUIPMENT for food preparation. Keep this area separate from food prep.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Numerous dead and live cockroaches noted in the following areas:
- -around the flour and rice storage area near the pot burners
- -behind the dry storage room upright cooler
- -around and under the seafood sinks
- -under the deep fryer and nearby tables
- -behind the dimsum glass door cooler
- -under the wok stations.
- Facility pest control reports reviewed. Cockroach treatment being done every 2 weeks.
- Corrective Action(s): Seek recommendations and direction from pest control technician for any structural repairs and cleaning to be done. Follow all recommendations.
- Clean the above noted areas on a more frequent basis. Ensure that areas are sanitized using a 100 ppm chlorine bleach solution.
- Facility must pull back equipment and clean under them and behind them more frequently
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Missing floor tile grout around the deep fry area, as well as back of kitchen dry storage and rice storage area. The missing grout is trapping food and also allowing for cockroaches to use as nesting areas.
- Corrective Action(s): Regrout the kitchen. Also consider regrouting the dimsum area as the same issues around missing grout were noted there.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris and grease build up noted in the following areas:
- -on the pot burner stove (furthest right one)
- -in the left furthest corner of the walk-in cooler
- -the floor around the rice and flour storage near the pot burners
- -behind the dimsum glass door cooler
- -under the bakery rolling racks
- Also observed heavy mildew and mold build up on pump and pipes of the live seafood tanks
- Corrective Action(s): Clean the above noted areas on a more frequent basis.
- Violation Score: 3
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): 4X spray bottles of sanitizer solution checked, 2X found to have no detectable sanitizer concentration, all others measured 200 ppm chlorine
- Corrective Action(s): Ensure that sanitizer spray bottles are refilled daily and used throughout the day. mix 1/2 tsp bleach to 1 bottle of water
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: ~10 dead cockroaches noted behind the wok area oven/stove. Also noted 2X dead cockroaches behind the dimsum area sliding door cooler.
- Facility is being treated for cockroaches by pest control services who are contracted for bi weekly servicing.
- Corrective Action(s): Continue to monitor and report cockroach activity to pest control. More thorough cleaning will aid in the mitigation of cockroaches.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and food debris build up noted between and under the lips of metal counter tops in the main kitchen and dimsum area.
- Corrective Action(s): Ensure that these areas are cleaned thoroughly on a more frequent basis.
- Violation Score: 3
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Fruit flies still present around sliding door at walk-in cooler
- Corrective Action(s): Continue to sanitize and clean area using 100 ppm chlorine bleach water. Set up a fly trap for the area
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Grout between flooring tiles missing in many parts of the kitchen. This is contributing to the pest problem since areas with missing grout is hard to clean and traps food debris and moisture.
- Corrective Action(s): Re-grout the tiles throughout the kitchen and as necessary in the bar.
- Deadline extended to end of Feb 2025
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): Bulging cans (5X) of fruit cocktail found in the storage room. Previous routine inspection found bulging cans of pineapple.
- Corrective Action(s): Bulging cans indicate gas production inside and may lead to foodborne illness if consumed. Staff must routinely inspect cans and discard cans that are bulging.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1 soy duck and 1 roast pork belly found to be stored in BBQ oven with the heat turned off. Product measured 30C
- Corrective Action(s): Ensure that all hot potentially hazardous food is kept >60C at all times.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live and dead cockroaches observed in the following areas:
- -behind the upright freezer in the storage room
- -around the upright mixer in the dimsum area
- -in electrical outlets around the dimsum area (by the upright mixer and by the speedracks next to the bakery oven)
- Numerous fruit flies noted in the following areas:
- -around the sliding glass door attached to the walk-in cooler
- -around the dimsum area, particularly under the 2 compartment sink
- -around the speedracks next to the bakery oven
- -throughout the bbq area
- -around the bar
- Corrective Action(s): Follow pest control technician's recommendations and clean the above noted areas thoroughly to remove any food and grease. Spray areas with a 100 ppm chlorine bleach solution daily.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Deep cleaning not being conducted appropriately to remove food and debris in hard to reach areas. Food debris noted in the following areas:
- Main kitchen:
- -under speedracks in the walk-in cooler
- -around the glassdoor attached to the walk-in cooler (outside)
- -undercounter shelves
- -between butcher blocks and counter tops
- -under the seafood tanks
- Dim sum:
- -undercounter wires and shelves
- -under microwave
- -on and around printers
- -tinfoiled bundles of wires
- -around and behind speedracks next to the baking oven
- -under the dry flour bins
- -behind the sliding door coolers
- -behind and around the upright mixer
- BBQ:
- -in buckets and on lids in the BBQ area
- -on shelves of the BBQ area
- Around the pop syrups and gas tanks
- This is not an exhaustive list
- Corrective Action(s): Ensure that a full scale deep clean is conducted of the facility. This MUST be done on a more frequent basis and routinely checked by management.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Grout between flooring tiles missing in many parts of the kitchen. This is contributing to the pest problem since areas with missing grout is very hard to clean and traps food debris and moisture
- Corrective Action(s): Re-grout the tiles throughout the kitchen and as necessary in the bar.
- Due 4 months (before end of January 2025)
- Violation Score: 5
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Soda wands in the bar were noted to have black mildew like substance built up in the dispensing cone
- Corrective Action(s): Ensure that the soda wand is disassembled, cleaned, and sanitized more frequently
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Minor rodent droppings noted in the following areas:
- -dry storage room under shelves
- -dry storage room around the mechanic's corner
- -around the AV equipment in the bar
- Corrective Action(s): ensure that the above noted areas are cleaned on a more frequent basis. Sanitize areas using a 100 ppm chlorine bleach solution.
- Pest control is contracted weekly. Consistently showing no evidence of pest activity in the past few weeks - good
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 2 issues:
- -seafood area butchers block noted to have cracks and divots in the top cutting service
- -dim sum area plastic wrap dispenser/holder had cracks and pieces broken off of it
- Corrective Action(s): Re-surface the butchers blocks and fill cracks with food-grade epoxy. All food contact surfaces must be smooth, easy to clean, and non-absorbent.
- Replace the plastic wrap dispenser/holder. Ensure that broken equipment is replaced
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): 2 issues:
- 1) mildew found growing on ice machine well and dripping onto ice
- 2) Rodent droppings noted on various foods in the walk-in cooler, particularly:
- -peeled onions
- -various sweet peppers
- -potatoes
- -dried shrimp
- -cabbages
- -dried figs
- Corrective Action(s): All products discarded.
- Clean the ice machine on a more frequent basis.
- Conduct a thorough clean and check of all items in the walk-in cooler. Discard any foods suspected of being contaminated by rodents.
- Violation Score: 15
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 3 issues:
- 1) Rodent droppings noted on various food contact surfaces including plates, steamer baskets, and countertops.
- 2) Soda wand at the bar was found to have heavy mildew build up in the nozzle
- 3) ice machine well found to have mildew growing on its walls
- Corrective Action(s): Premises must conduct a full and thorough cleaning of the facility
- All food contact dishware must be washed and sanitized
- All food contact and food prep surfaces must be cleaned and sanitized
- Staff must wash and sanitize soda wand daily
- Staff must wash and sanitize ice machine on a more frequent basis.
- Violation Score: 15
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottles (3X) found around the kitchen did not have any detectable concentration of chlorine. 1X bottle found to contain 100 ppm chlorine.
- Corrective Action(s): Ensure that staff are making fresh bottles of sanitizer solution daily. Sanitizer solution must be maintained at 100 ppm chlorine.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings found throughout the premises as facility is experiencing a pest infestation.
- Droppings noted behind doors, in corners, on and under various equipment, in the walk-in cooler, in the dry storage room, in the bar, behind the service bar (behind the seafood containers), etc.
- This is not an exhaustive list
- Corrective Action(s): Conduct a full and thorough cleaning of the facility.
- Equipment must be pulled back from walls and cleaned.
- All dishware must be cleaned and sanitized through the dishwasher.
- Storage rooms must be fully cleaned and all excess or unused equipment must be removed.
- Professional pest control service must set new traps immediately
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: shredded insulation and paper found in various areas throughout the premises:
- -in the dry storage room
- -in various dish storage areas in the dishwashing area
- -in the room partition closet of the back area private dining room
- -in areas connected and around Shang's noodle restaurant
- this is not an exhaustive list
- Also: noted one hole in the room partition closet of the back area private dining room
- Corrective Action(s): Conduct a thorough and deep clean of the facility. Fill all entrance holes. Follow recommendations of the pest control service.
- Violation Score: 15
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Aluminum foil lining shelving near the dimsum station was deteriorating and flaking.
- Corrective Action(s): remove the aluminum foil. clean the shelves thoroughly
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Sliding door to walk-in cooler found to be cracked but sealed with duct tape.
- Corrective Action(s): Replace/repair the cracked sliding door glass. Equipment and surfaces on site must be maintained in good working order.
- due 1 month.
- Violation Score: 3
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) Many food items in the walk in cooler and walk in freezer were observed to not have lids or covers on them.
- 2) Observed some foods in the walk in cooler double stacked.
- Corrective Action(s): 1) Ensure that all foods in storage have proper fitted lids, effective today.
- 2) Do not double stack foods.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Some foods in the kitchen's dry storage area were not stored in pest proof containers and two bins in the dim sum kitchen that did not have lids (the flour and sugar bins).
- Corrective Action(s): Purchase pest proof containers that have tight fitted lids for all foods in dry storage within one week.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: A buildup of food debris and/or grease was noted in the following areas:
- -Underneath the dim sum kitchen's cook line.
- -On shelving throughout the dim sum kitchen
- -In the main kitchen's dry storage room.
- -Underneath equipment and in hard to reach areas.
- Corrective Action(s): 2 weeks.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: a) Lids required on all foods stored in refrigerators.
- b) Do not double stack foods, as observed in the dry storage room freezer
- Corrective Action(s): Correct both today.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Two large stock pots full of chicken stock soup were prepared last night and had an internal temperature of 11 and 13 degrees Celsius at 2 pm today.
- Corrective Action(s): Discarded. All foods prepared in advance must be cooled from 60 C to 20 C in two hours or less and from 20 C to 4 C in four hours or less. Recommend using an ice bath and ice wands and checking the temperature with a probe thermometer afterwards.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cut veggies held at room temperature without ice at the prep table just outside the walk in cooler.
- Corrective Action(s): Ice added during the inspection. Recommend added a prep cooler here.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Several items in coolers were double stacked (stored directly on top of another food item so that the bottom of the container is touching the food). Also, many items inside coolers were stored without lids.
- Corrective Action(s): Discontinue both practices. Store foods in proper containers with lids and do not double stack them.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Clean the following areas in the dim sum area:
- - The dough roller
- -The shelving
- -Underneath equipment.
- -The arean next to the back door
- Corrective Action(s): Follow up on Friday.
- Violation Score: 9
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Chopped vegetables were stored at room temperature.
- Corrective Action(s): Either store them on ice (fully submersed) or in the refrigerator.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Meat slicer and meat grinder were being used to store various other items.
- Corrective Action(s): Do not store anything on the meat slicer or the meat grinder. Recommend purchasing a cover for both pieces of equipment.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Many foods in storage did not have tight fitting lids.
- Corrective Action(s): Ensure that all foods that are being stored have tight fitting lids to prevent cross contamination during storage.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning needed in the following areas to remove grease buildup and/or food debris:
- -Behind the stove at the back of the main kitchen.
- -Behind the cooking line in the dim sum kitchen.
- -On the shelves in the dim sum kitchen.
- -In the walk- freezer.
- Corrective Action(s): 1 week.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Bone stock soup had an internal temperature of 17 C and was left at room temperature for 5 hours for cooling. This can allow for bacteria and toxins to build up in the soup. This is a repeat violation, noted on October 24, 2017 and on March 23, 2017 as well.
- Corrective Action(s): Discarded. Discontinue the practice of cooling soup at room temperature. Proper cooling was discussed, more ice wands must be purchased and food must be cooled from 60 C to 20 C in 2 hours or less and from 20 C to 4 C in 4 hours or less.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): a) Pork and fish left out at room temperature and was probed at 20 C.
- b) Chopped vegetables were left out at room temperature.
- Corrective Action(s): a) Discarded.
- b) Placed on ice during the inspection.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle had 0 ppm chlorine.
- Corrective Action(s): Corrected during inspection.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: The hand washing sink in the back of the main kitchen, next to the food storage room did not have soap.
- Corrective Action(s): Ensure that one of the two available soap dispensers are in working order today.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: a) Many items in the walk-in cooler and other coolers did not have lids. Foods must be covered at all times to prevent cross contamination.
- b) Remove fly traps from food prep areas. They were observed in the main kitchen and in the dim sum kitchen.
- Corrective Action(s): a) Correct by today.
- b) Corrected during the inspection.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning needed behind equipment, in food storage areas, in hard to reach areas, and in the BBQ kitchen's wall/ ceiling on the right hand side.
- Corrective Action(s): By Wednesday, September 26th.
- Violation Score: 9
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Fish and meat were discarded from the prep cooler at the end of the line in the main kitchen. They had an internal temperature of 13 C.
- Corrective Action(s): Discarded.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): a) Meat slicer had a build up of debris on it after it had been cleaned.
- b) Four bleach sanitizer bottles were tested and all had 0 ppm chlorine.
- Corrective Action(s): a) Cleaned during inspection.
- b) All bleach bottles were refilled.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: a) Ducks kept in the walk-in freezer in the dim sum area must be covered with a clean towel every time. The towel that was currently being used appeared to have been used before.
- b) Ensure that all items in the walk-in freezer have lids.
- c) Food in the freezer in the storage room was stacked directly on top of each other, which has the potential for cross contamination.
- Corrective Action(s): a,b & c) Today.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: a) The dishwasher drainage pipe is leaking onto the floor in the dish pit.
- b) The prep cooler at the end of the line was not working properly and had an ambient temperature of 13 c.
- Corrective Action(s): a & b) Fix within one week.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): One large stock pot of pork broth and one medium-sized stock pot of pork broth were stored in a walk-in cooler and had internal temperatures of 15 C and 12 C. They were both prepared yesterday at 9pm according to the manager on site. This is a repeat violation, as noted in inspection report ATHP-AKQUTM on March 23, 2017.
- Corrective Action(s): Food must be cooled from 60 C to 20 C within 2 hours or less and from 20 C to 4 C within 4 hours or less. Both items were discarded. Pork broth can be cooled in shallow pans, in the freezer or using an ice bath and ice wands. Discussed with the manager on site.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: a) Cardboard was being used to cover knives in the kitchen.
- b) Fly traps were placed directly over food preparation areas. This increases the chances that flies can fall onto food preparation surfaces.
- c) Repeat violation: food containers were observed to be double stacked without lids in the walk-in freezer in the dim sum area. This could lead to contamination of these food items.
- d) A cloth was used to cover pork in the dim sum freezer. This cloth was not being washed after every use.
- Corrective Action(s): a) The cardboard cannot be cleaned effectively and may contaminate the knives. Cardboard discarded. Discontinue this practice.
- b) Fly traps moved during the inspection. Ensure that they are not kept in food preparation areas in the future.
- c) Ensure that all items have lids and are not double stacked.
- d) Either wash this cloth every single time it is used or find a clean, washable material to cover pork or other meats hanging on a rack in the walk-in freezer.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning is needed in the following areas:
- -The dry storage room
- -The dim sum line to remove grease buildup
- -In the BBQ area to remove dust buildup on the wall and ceiling.
- Corrective Action(s): Clean within 1 week.
- Violation Score: 9
- 203 - Food not cooled in an acceptable manner [s. 12(a)]