INSPECTION REPORT Health Protection LKIM-BJ2PCX

PREMISES NAME Kung Pao Wok		Tel: (604) 589-7938 Fax: (604) 279-8996
PREMISES ADDRESS 1411 - 10355 152nd St Surrey, BC V3R 7B7		INSPECTION DATE November 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joey Ho / Don Guan		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lids observed on food items still cooling - CORRECTED DURING INSPECTION - lids placed in slightly open position. . Corrective Action(s): Ensure lids are left open to ensure for proper heat escape. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops left in dry storage bin. CORRECTED DURING INSPECTION - item relocated . Corrective Action(s): Do not leave scoops in dry storage bins. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in frying area. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All lids on food items in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers in good sanitary condition - Milkshake blenders in good sanitary condition - Staff Personal items kept separate from kitchen equipment - in storage bins labelled - FoodSafe Certified staff present during inspection