INSPECTION REPORT Health Protection ABAI-BKNUST

PREMISES NAME Green and Oak Malaysian Restaurant		Tel: (778) 589-2668 Fax:
PREMISES ADDRESS 3760 Hastings St Burnaby, BC V5C 2H5		INSPECTION DATE January 9, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mark Kung		NEXT INSPECTION DATE January 13, 2020
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in the back food preparation area. Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted hand sink in the kitchen area blocked with cleaning equipment (ie. mop/bucket...etc) Corrective Action(s): Do not block/obstruct access to hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted containers of broth (higher than 60C) cooling on the ground. Corrective Action(s): Keep all foods stored off the ground. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Noted back door closed and screen over open back door was not closed. This was noted on the previous inspection. Corrective Action(s): Ensure screen door is closed to prevent entry of pests. Violation Score: 3

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

Comments

- All hand wash stations had soap, paper towel, hot and cold running water - All coolers 4C or less (walk in cooler, pop cooler, prep cooler) - Both chest freezers less than -18C - All hot holding 60C or higher (broth and rice). - Reviewed proper cooling procedures at time of inspection. Ensure hot foods are cooled from 60C to 20C within 2 hours at room temp (use ice bath, ice wand, small/shallow containers to facilitate cooling), then cool from 20C to 4C within 4 hours (done in cooler unit). - Lights in food preparation areas had covers/sleeves. - Ice machine appeared clean and scoop was stored outside of the ice on a plate. - General sanitation satisfactory. - Sanitizer in spray bottle for the bar/drink area 100ppm. Single use paper towels being used to wipe at time of inspection. - Low temperature dishwasher had 50ppm chlorine sanitizer. Test strips available to verify concentration of sanitizer solution.