Great Taste Chinese Restaurant

April 1st, 2026: Discussed moving the rice cooker to the kitchen or bar. All food handling must be conducted near a hand-washing sink. The washroom sink does not count as a designated hand-washing sink for food handlers. , , Rice cooker in dining area is in a section of the facility with no handwashing sink., -Food handling must occur in a location where a handwashing sink is available. Operator should move the rice cooker to the tea preparation area

April 1st, 2026: Most droppings have been cleaned up. A few were observed near the cook line and bulk dry ingredients., , An active pest monitoring program is in place. , , Please safely clean the droppings and sanitize the affected areas and continue to work with your pest control company to abate any pest issues.

April 1st, 2026: Staff will be enrolled in food safety when the restaurant reopens and staff are back to work. , , Staff were uneducated about food safety. Operator said she has her food safety certificate but is not a primary food handler., -All staff should take a basic food safety course. Link will be provided by email, and courses in other languages are available, -At least one kitchen staff at all times must have a section 31 food safety course

April 1st, 2026: One cover still needs to be changed, all others have been changed. , , Many light covers in the food handling areas are grill-style, which will not prevent debris from reaching the food if a fixture breaks., -Replace the light covers with a solid cover

April 1st, 2026: The floor under the cook line had been cleaned, thank you. Cleaning is still needed along the wall behind the cook line and the equipment legs. , , A build-up of grease and food debris was observed in the hard-to-reach areas such as behind and under equipment, especially the cook line. , , Please clean and sanitize these areas and add them to a regular cleaning scheudle.

April 1st, 2026: Cleaning has improved but more is needed. Please also create a written cleaning plan. , , 1) Various areas of the facility have a severe accumulation of debris and grime, including but not limited to:, -Behind the cooking line, -Between the cooking equipment, -The floor edges of the whole kitchen, -The outside of the grease trap under the 3-compartment sink, , , 2) Cleaning frequency in the facility is inadequate based on the build up of grime., -Produce and follow a sanitation plan that maintains the kitchen in a sanitary condition