INSPECTION REPORT Health Protection YTAN-CNGUXA

PREMISES NAME Chopstick Corner		Tel: (604) 780-0020 Fax:
PREMISES ADDRESS 100 - 2982 152nd St Surrey, BC V4B 3N7		INSPECTION DATE January 27, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Eun Son Kang		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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food prep sink was being used for manual dishwashing of cooking utensils/dishware, with no sanitizing step. Corrective Action(s): Discontinue this practice. All dishware, utensils, pots/pans, glassware, etc. must be washed and sanitized in your commercial dishwasher. Any item that cannot go in the dishwasher must be washed, rinsed, and sanitized with bleach solution in your two-compartment dish sink. Remove dish rack, dish soap, and soap sponges from the food preparation sink. This sink is to be used for food only. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff onsite had FoodSafe level 1. Corrective Action(s): When in operation, there must be at least one staff member onsite who has FoodSafe level 1. Regular staff (cooks) to register for and complete FoodSafe level 1 or equivalent. Correct by: 1 month Violation Score: 1

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat sanitizer spray available at 200 ppm. - High-temperature dishwasher reached 73C at the dish surface during final rinse cycle - good, minimum of 71C at the dish surface required. - All coolers measured at 4C or colder. - Freezers measured at -18C or colder. - Hot-held rice measured at above 60C. - Accurate thermometers available. Temperature logs available and well-maintained. - Good food storage practices noted. All food stored properly covered, with good separation between raw and ready-to-eat items and vegetables. - Dry storage areas satisfactory. Well organized and adequate in space available. - All equipment maintained in sanitary conditions. - General sanitation excellent. - Mop sink and mop bucket maintained in sanitary conditions. - No signs of pest activity noted at time of inspection.