INSPECTION REPORT Health Protection JELR-D2W2D2

PREMISES NAME Shanghai 360		Tel: Fax:
PREMISES ADDRESS FC9 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE February 28, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Li Ping Bu		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent activity noted in the back food storage room. Most food is canned or in pest proof bins. There are droppings and activity in trap. Main kitchen has evidence of insect pest in monitoring trap. Corrective Action(s): Notify licensed pest control of activity and discard any food that may have been contaminated as discussed. Keep all food in pest proof bins. Clean premises thoroughly. Continue to monitor for pests and continue with licensed pest control. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is ok however there should be regular deep cleaning to remove grease and spilled food. Corrective Action(s): Thoroughly deep clean kitchen and food storage areas, including under equipment and hard to reach areas. Follow a routine cleaning schedule. Violation Score: 9

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

Comments

Routine check. Person in Charge has a valid Food Safe level 1 certificate. Renew before it expires (see foodsafe.ca Refresher course). Coolers are at 4C/ 40F or colder. Hot holding in steam table - ok. 60C/140F or hotter food temperatures. Make the spring rolls frequently throughout the day. Staff advised that new food is not mixed with old food and food in hot holding unit is discarded at end of day (new food made for next day). Hand washing sinks have hot/cold water, liquid soap, and paper towels. ****Keep both hand sinks free of items so they are accessible and can be used to wash hands. Disposable gloves available. Chlorine sanitizer used for sanitizing wiping cloths - 200ppm. Chlorine sanitizer used in triple sink (wash, rinse, sanitize for 2 minutes, and air dry). Test strips available to verify 100-200ppm chlorine is used. Make fresh solution every 4 hours,. Cleaning - see above. Pest control - see above. Copy of report will be emailed to operator.