INSPECTION REPORT Health Protection ZDER-AS7MZF

PREMISES NAME Myst Asian Fusion		Tel: (604) 364-6400 Fax:
PREMISES ADDRESS 2 - 6400 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE October 13, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Adam (Chung I Yu)		NEXT INSPECTION DATE October 16, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts and cut veggies noted at room temp on prep tables. Corrective Action(s): Ensure all potentially hazardous foods such as sprouts and processed foods are maintained at or below 4 C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer has food debris accumulation around interior of guard. Corrective Action(s): Ensure meat slicer is completely disassembled and properly wash, rinsed and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Ice scooper in bar left in ice unit. 2. Double stack of bowls with food on other bowls with food in prep cooler insert 3. Cardboard box used to hold non-packaged noodles. 4. Rice scoopers stored in room temp water 5. Dry food scoopers stored in bulk food bins in food. 6. Cracked lid for bulk dry food bin in front of walk in cooler held together with tape. Corrective Action(s): Ensure all food is protected from contamination. 1. Ice scooper is stored outside unit in sanitary condition 2. Do not double stack bowls. The bottom of a container must never sit directly on top of food with out a sanitary barrier. 3. Cardboard is not an acceptable food container. Cardboard can not be cleaned and sanitize and therefore not a sanitary material for holding food. Replace with food grade plastic or stainless steel food container when directly holding food. 4. All rice scoopers must be stored in a sanitary and safe manner. Recommend storing in ice bath, once ice melts then replenish ice and water bath. 5. All dry food scoopers must have handles and stored outside of food to prevent food handler contact with food. 6. Repair / replace plastic lid for dry food storage container to prevent possible plastic/ physical contamination. Correction date: 1 day Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Side kitchen screened door has gap under it. 2. Minimal pest control devices noted in facility - ex. only one in dry storage room at the back of room Corrective Action(s): 1.Ensure a door sweep is installed under all exterior doors that have no gap large enough to allow pest entry. 2. Ensure there is adequate pest control devices available in facility to protect from possible pest activity. Adequate number of devices combined with suitable device placement will be key to control possible pest activity conditions. Correction date: 1 week Violation Score: 3

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

Comments

All hand sinks stocked with hot and cold water, soap and paper towels Sanitizer sprays and buckets achieved 100 ppm *Ensure all wiping cloths are stored in sanitizer solution and solution is changed every 2 hours or when solution becomes dirty *Ensure all sanitizer containers are labelled "sanitizer" or "bleach water" Dishwasher achieved 50 ppm chlorine at the dish Hot holding unit (beef) @ 64 deg C Hot holding inserts (eggs, beef paste) @ 65-72 deg C Rice cooker in waitress station @ 64 deg C Rice cookers 1-4 at prep station @ >60 C Standing freezer @ -15 deg C Cooking line prep cooler (top) @ 4 deg C / (bottom) @ 3 deg C Prep cooler by walk in cooler @ 3 deg C / (bottom) @ 2 deg C Walk in cooler @ 3 deg C Walk in freezer @ -19 deg C Bubble tea bar: - hot holding @ 64 deg C - rice cooker @ 70 deg C - prep cooler @ 4 deg C - clear door cooler @ 3 deg C - freezer @ -10 deg C No signs of pests at time of inspection General sanitation is satisfactory