INSPECTION REPORT Health Protection JCHW-CWBRGK

PREMISES NAME On Yuen Chinese Restaurant		Tel: (604) 583-3238 Fax:
PREMISES ADDRESS 304 - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE October 5, 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: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach was too strong - test strip bleached out. 2) Foods were double stacked directly on top of one another. 3) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Ensure bleach is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic for health. To prepare 200ppm bleach add 1/2 teaspoon bleach per litre of water. 2) Ensure foods are stored in a sanitary manner. Ensure a physical separation is placed between foods. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Customer area cooler was at 5C. Corrective Action(s): Have cooler adjusted or serviced by a technician to 4C or less. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure containers are properly labelled to prevent accidental mixing and/or misuse of chemicals. Once labels fall off, containers need to be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Kitchen upright coolers were both at 4C. -Upright cooler in the customer area was at 5C - have technician adjust or servicer cooler. -Chest freezers (1 in the service area and 3 in the customers area) ranged from -15C to -22C. -Hot holding was greater than 60C. -Fried fish made the previous night was rapidly cooled and was at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive 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. -Ice machine was found to be clean and sanitary. -General sanitation good at the time of inspection. -One dropping observed in the storage area. Continue to monitor for pests and contact professional pest control services as needed. -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