INSPECTION REPORT Health Protection JPAK-BAMTWJ

PREMISES NAME Dragon Fort Restaurant		Tel: (604) 852-6891 Fax: (604) 852-9678
PREMISES ADDRESS 2421 Pauline St Abbotsford, BC V2S 3R9		INSPECTION DATE March 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Henry Kam		NEXT INSPECTION DATE March 28, 2019
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following items were at room temperature in large batches 1. Four large batches of cooked chow mein, measured temperature to be at 25-30 C 2. Three large batches of deep fried prawn tempuras; measured temperature to be at 45-50 C 3. Large batch of fried bones; measured temperature to be at 10-11 C Corrective Action(s): Required operator to have them cooled down in a smaller batches so that the food cools from 60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours. Time stamping must be done ensure that time-temperature controls are met. All items were properly covered and put away into a walk-in cooler Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Refer to Code 308 Glasses/cups were not gonig through the sanitizing cycle properly in the glass washer Corrective Action(s): Required operator to use the dishwashing in the back kitchen to clean and sanitize the glasses until glasswasher is repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Observed scoops for dry products kept in the bulk bin with the food; handle touching the food Corrective Action(s): Required operator to provide separate, clean/sanitized container to hold all scoops for bulk food items. Date to be corrected by: March 28 2019 Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): In order for large pieces of meat to be cut, items were left out at room temperature to thaw. 3 large batches of meat were left at room temperature. Operator stated that staff will be cutting them soon. All batches were measured to be at 0-4 C Corrective Action(s): Required operator to transfer all batches that are not in use currently and take out when staff is ready to use them. Proper thawing procedures include placing frozen items in the cooler, under cold running water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas needed more attention for cleaning 1. In the corners and under the shelvings in the dry storage 2. Clean dish shelves under the preparation area require cleand as dust and grease build up is noted Corrective Action(s): Required the clean and sanitize the noted area above Date to be corrected by: March 28 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher at the front cashier area was not in good working order at the time of inspection; chlorine sanitizer pump was pullin water into the sanitizer jug instead of pulling out the sanitizer from the jug. Corrective Action(s): Required operator to call for repair/maintenance immediately Date to be corrected by: Mar 28 2019 Violation Score: 3

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

Comments

Overall sanitation is satisfactory other than noted areas above Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer available on site and in use; detected 200 ppm of chlorine residual High temperature dishwasher in good working condition; detected 73.7 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holdings at 60 C or higher Ice machine is maintained in sanitary condition No sign of pests noted at the time of inspection