INSPECTION REPORT Health Protection JCHW-AG7W5E

PREMISES NAME Dragon's Chop Suey House		Tel: (604) 501-6006 Fax:
PREMISES ADDRESS 103 - 16055 Fraser Hwy Surrey, BC V3S 2W9		INSPECTION DATE November 30, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vic Quoc Hoang		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken bones used for making stock was cooling in a 6 inch container with a lid covering the container. Chicken bones were probed at 36C. Bones were placed into the walk-in cooler less than 2 hours ago. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 2 hours or less. Rapid cooling can be achieved by cooling in shallow containers. Do not place the lid over the container until food has properly cooled (lid keeps the steam inside the container). Chicken bones were cooled under cold water at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Food items were directly stacked on top of one another. 2) Sauces were stored in opened cans. Corrective Action(s): 1) Discontinue the practice of stacking foods directly on top of one another to prevent potential contamination of foods. Foods must be physically separated (plastic wrap, lids, wax paper, etc). Food items were relocated at the time of inspection. 2) Once canned food items are opened, contents must be transferred to food grade containers to prevent potential contamination of foods. Items were transferred to plastic containers at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Ground meat was found thawing at room temperature. Corrective Action(s): Potentially hazardous foods are to be thawed in the following manner: in a refrigeration unit at 4C or less or under cold running water or as part of the cooking process (for small amounts of food). Violation Score: 1

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

Comments

-Walk-in cooler was at 2C. -Prep cooler was at 4C (top and bottom). -Both chest freezers were less than -18C. -Upright freezer was at -15C. -Hot holding was greater than 60C (rice and sauce/soup). -Chemical dishwasher had a final rinse of 100ppm chlorine sanitizer on the dish surface (minimum 50ppm chlorine sanitizer required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff do not use cloth towels - cloth towels may potentially recontaminate or cross contaminate hands). -Bleach sanitizer pails were tested at 200ppm. Containers were properly labelled. Ensure sanitizer pails are relabelled as needed (labels fade or rub off). -Cleaning chemicals in spray bottle properly labelled at the time of inspection. -Dry ingredient scoops were stored in a sanitary manner at the time of inspection. -Good food storage practice observed in the walk-in cooler. Raw meats were stored below and separately from ready-to eat foods. -General sanitation satisfactory - ensure staff pay attention to shelving units in the walk-in cooler (minor mould growth). -Washrooms clean and sanitary. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.