INSPECTION REPORT Health Protection DNGG-DEXUVH

PREMISES NAME Secret Garden		Tel: (778) 871-5693 Fax:
PREMISES ADDRESS 9628 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE March 20, 2025	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Eun Dae Lee		NEXT INSPECTION DATE 2 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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Improper cooling observed. Kitchen Manager states that the following food items were cooked >3 hours ago: - 14 pieces pork belly (24.9C to 29.1C) - Tray of cooked and seasoned potato starch noodles for Japchae (33.4C) - Large salad bowl of cooked rice (25.2C) - Improper cooling observed. Kitchen Manager states that the following items were cooked ~1 hour ago: - Large bucket of pork ribs (46C) - Large bucket of black sauce (53C) Corrective Action(s): - !4 pieces of pork belly, tray of cooked and seasoned potato starch noodles, and cooked rice discarded at time of inspection. - Food must be cooled quickly (60C to 20C WITHIN 2 HOURS, 20C to ≤4C WITHIN 4 HOURS). - Cool the following items quickly to 20C within the next hour and then place in walk-in cooler to continue cooling process - Divide bucket of pork ribs into smaller portions in metal tray pans and place on ice bath. - Place ice wand in bucket of black sauce, and stir frequently. - Obtain additional ice wands to facilitate cooling processes. Multiple ice wands required. [Correction Date: Immediately] *THIS IS A REPEAT VIOLATION. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Shitake mushrooms are being prepared and stored directly on the floor at the entrance of the dry storage room. Corrective Action(s): - All food preparation must take place in designated kitchen preparation areas. - The dry storage room is ONLY for dry storage. No food preparation permitted. - All food must be stored at least 6" (15 cm) off the ground. Food prep is not permitted on the ground. [Correction Date: Immediately] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following hard to reach areas: - Floors and wall edges under shelving and storage platforms in dry storage room. - Behind, under, and between all kitchen cooking equipment. - Grime and grease on kitchen walls. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. [Correction Date: 03-April-2025] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Cracked and broken food colanders observed. - Cracked and broken food storage containers observed. Corrective Action(s): - All food equipment must be in good working order. Discard and replace above noted items. [Correction Date: 20-March-2025] Violation Score: 3

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

Comments

- Follow-Up to Inspection Report DNGG-DEETSD (dated 03-March-2025). - Improper cooling practices observed. Refer to Violation 203. THIS IS A REPEAT VIOLATION. - Most of required cleaning has been completed. Refer to Violation 306 for list of areas that still require thorough cleaning. - Handsinks are accessible and supplied with hot and cold water, liquid soap and papertowels. - Freezers are maintaining food in a frozen state. - Chest Freezer (Ice Cream): -12C - Chest Freezer (Desserts): -15C - Buffet Ice Cream Freezer: -19C **Ensure that freezers maintain temperature at or below -18C. - Operator has provided storage platform in kitchen dry storage room to store items off the ground. Platforms are on wheels so that they can be moved to facilitate cleaning and pest monitoring. **Platforms are constructed of plywood. SEAL WOOD so that surfaces of the platform are smooth, non-absorbent and easily washable Note: Buffet hot holding units during inspection (restaurant closed for employees break, restaurant to re-open for dinner service in 2 hours). Kitchen Manager states that leftover buffet foods are for staff consumption and not served to the public per Standard Operating Procedures. - Consent received to email Inspection Report.