INSPECTION REPORT Health Protection LKIM-AVXNBQ

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 February 13, 2018	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 = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken from morning found in freezer unit at temperatures of 20 degrees Celsius cooling in small bucket with lid sealed on tightly. - CORRECTED DURING INSPECTION - Items placed into shallow container in freezer to allow for proper cold air circulation . Corrective Action(s): Ensure all cooked items are cooled properly. Either in shallow containers or in ice bath. Ensure cold air can circulate freely Hot foods are to be cooled according to 60degrees Celsius to 20 degrees Celsius in 2 hours and 20 degrees Celsius to 4 degrees Celsius in 4 hours no more than 6 hours cooling period total. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken from morning found in freezer unit at temperatures of 20 degrees Celsius cooling in small bucket with lid sealed on tightly - CORRECTED DURING INSPECTION - Items placed into shallow container in freezer to allow for proper cold air circulation Sprouts stored at room temperatures - CORRECTED DURING INSPECTION - Items placed into cooler unit . Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple tubs found to be stored in clean area but were heavily soiled with dried on vegetable food debris. CLEAN AND SANITIZE ALL TUBS PRIOR TO USE. DO NOT re-use tubs without properly washing and sanitizing between uses. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - Facility in EXCELLENT 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 - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoop in good sanitary condition - Raw meat stored away from Ready to Eat food items ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AVXNBQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment