INSPECTION REPORT Health Protection MLOO-D3KSR4

PREMISES NAME CCTV Chinese Restaurant		Tel: (778) 388 0978 Fax:
PREMISES ADDRESS 15015 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE March 21, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lilong Shi		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives are stored in the gap between prep coolers. Corrective Action(s): Store knives in an area that is easy to clean such as a magnetic knife strip. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle measured 0 ppm chlorine and contained detergent as per operator. Corrective Action(s): Prepare new 100-200 ppm chlorine sanitizer by mixing 1/2 teaspoon household bleach per 1L water. Do not add any other cleaning agents. Ensure this is available while kitchen is in operation. Ensure food prep surfaces are cleaned and sanitized at least every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food was stored around and underneath the dishwasher. Corrective Action(s): Keep food away from the dishwasher to avoid contamination by dishwasher water. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 200 ppm bleach sanitizer is available (after correction) - Dry storage areas are maintained - Ice machine is maintained - No signs of pests observed - Premises is well lit - Permit is posted Note: - Ensure ventilation hood filters and hard to reach areas are cleaned regularly.