INSPECTION REPORT Health Protection JGUU-CS6SM5

PREMISES NAME Top King's Chinese Restaurant and Cafe		Tel: (604) 439-0388 Fax:
PREMISES ADDRESS 101 - 10294 City Pky Surrey, BC V3T 4C2		INSPECTION DATE May 25, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sunny Kin Sun Kung		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Observed a stack of boxes of broccoli stored directly on the floor near the hand washing station. The floor was saturated with pinkish liquid resembling liquid from raw protein (e.g., raw chicken juice). Boxes were stored on top of this liquid. The bottom most broccolis were discarded at this time. Corrective Action(s): Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed trays of deep fried chickens in the ambient temperature. A cook cited that it was cooked about an hour ago and they are cooling the chickens before it can go into a walk in cooler. Cooling practice was discussed during last routine inspection (report #JGUU-CP4TDL). All cooling items to be time coded. Any repeated violations regarding improper cooling practices will result in a progressive enforcement action (e.g., violation ticket). Chickens relocated to a walk in cooler at this time. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. three trays of raw chicken thighs observed out in the room temperature for more than 4 hours. Internal temperature measured at 19.7C. Raw chicken thighs discarded at this time. 2. Four bus pan full of chicken tighs observed in the back of the kitchen. Internal temperature measured at 10.5C. Relocated to a walk in cooler at this time. Corrective Action(s): Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed soiled in-use wiping towels without any sanitizer residul on a counter. All in-use wiping towels to be stored in a sanitizing solution to minimize the bacterial growth. Corrected at this time. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed a bucket of bean sprout, cabbage and boxes of vegetables stored directly on the floor by the hand washing station. All foods removed from floor at this time. Do not store any foods directly on the floor. 2. Observed the use of stainless steel bowls as a food scoop. Bowls were replaced with a food scoop with a handle at this time. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1. Observed rodent droppings on the second floor storage area. 2. Observed small amount of fly activities in the kitchen and on the second floor storage area. Corrective Action(s): Improve general sanitation. Remove any standing water or organic matters that may attract pest. Continue to work with your pest control company to minimize the pest activities. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back screen door has a gap that is big enough for pest entrance. Corrective Action(s): The back screen door to be replaced/serviced so that there are no gaps for pest entrance. Correct this by: 1 week. Violation Score: 3

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

Comments

Routine inspection conducted: Hand washing stations are fully equipped with hot and cold running water, liquid soap and paper towels. All coolers measured at 4C or less. All freezers measured at adequate temperature. Hot holding (display table and rice) measured at 60C or higher. Food contact surfaces sanitizer measured at 100 ppm chlorine. Low temperature dishwasher's sanitizing cycle was measured at 100 ppm chlorine at the plate level. Kitchen ventilation hood next cleaning due October 2, 2023. Note: general improvement on storage practice observed. Most of dried goods are stored >15cm off the floor. Handle for coolers were replaced with smooth, non-absorbent and easy to clean materials. Good.