Fraser Health Authority



INSPECTION REPORT
Health Protection
RHEN-B4ZQ9V
PREMISES NAME
Chan's Palace Restaurant		Tel: (604) 888-8825
Fax:
PREMISES ADDRESS
7 - 20349 88th Ave
Langley, BC V3A 4P8		INSPECTION DATE
September 27, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
September 28, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 25
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Fried pork stored at room temperature in large volumes.
Corrective Action(s): Reduce volume of this and any other similar product to manageable amounts as discussed at this and previous inspections. Keep the rest in the cooler.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot holding chamber with rice at 36 C. Using plastic bowls which will melt if other used.
Corrective Action(s): Agreed not to keep rice in this chamber moving forward. Will use only for take out orders. Rice will be acquired from walk-in when needed.
OR
Turn up unit to keep food above 60 C. - Use metal bowls/inserts with lids and discard the rice at edges of bowl.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dishwasher water measured at 50 C. Checked main water tap and hot water tap at luke warm temperature. Operator says the hot water tank is working.
Corrective Action(s): monitor hot water supply and have tank serviced immediately as required. If hot water tank is working OK then the dishwasher requires immediate servicing. Move to manual three step dishwashing procedures ensuring sanitizing sink gets to 100 ppm residual (1 tablespoon to 1 gallon of water) Wash/rinse/santize then air dry.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Main areas of kitchen pretty clean and organized. Dry food storage shelves covered with wall paper - not ideal. will monitor for ability to effectively clean these shelves over time.
cooling units less than 4 C.
Soup section of hot holding above 60 C.

**Hot water must be available at all times in premises for premises to remain open to the public.