Report No. JCHW-CRNQUK

INSPECTION REPORT
Health Protection
JCHW-CRNQUK

PREMISES NAME
On Yuen Chinese Restaurant

Tel: (604) 583-3238
Fax:

PREMISES ADDRESS
304 - 9014 152nd St
Surrey, BC V3R 4E7

INSPECTION DATE
May 9, 2023

TIME SPENT
0.75 hours

OPERATOR (Person in Charge)
Regan Lau / Eric Lo

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	Yes
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Sauce was stored in an opened metal can.
2) Foods were double stacked directly on top of one another.
3) Bleach spray bottle bleached out the test strip.
4) Scoops were stored inside food containers.
Corrective Action(s): 1) Once canned foods are opened, the contents must be transferred to food grade containers with proper protection to prevent potential contamination of foods. Sauce was transferred to a food grade container at the time of inspection.
2) Ensure foods are physically separated by a food grade barrier (lids, plastic wrap, paper, etc) to prevent potential contamination of foods. Lids were used to separate foods at the time of inspection.
3) Bleach in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 2.5mL (half teaspoon) bleach per litre of water). Bleach was diluted to 200ppm at the time of inspection.
4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were moved at the time of inspection.
Violation Score: 9

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

Comments

-Walk-in cooler was at 2C.
-Kitchen upright coolers were at 4C.
-Front customer area cooler was at 4C.
-Front service chest freezers were at -8C and -18C.
-Front customer service area freezers (3 units) ranged from -18C to -24C.
-Cold holding unit temperatures checked and recorded daily.
-Hot holding was greater than 60C.
-Cooked potentially hazardous foods are cooled at ambient temperature with a fan, followed by rapid cooling in the walk-in cooler. Fried pork ad fish made the previous day were less than 4C.
-High temperature dishwasher had a final rinse temperature of 74C on the dish surface on multiple cycles (minimum of 71C required for proper sanitizing).
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Raw meats stored below and separately from ready-to-eat foods.
-Ice machine sanitation satisfactory at the time of inspection. Attachment on the ice place requires additional attention. Ice scoop stored in a sanitary manner.
-General sanitation good at the time of inspection. Vent hood covers were found to be clean and sanitary - cleaned on a regular rotational basis.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until July 7, 2025.
-Please contact the inspector if you have any questions or concerns.
-Signature not required due to COVID-19