Fraser Health Authority



INSPECTION REPORT
Health Protection
TCHN-C82L78
PREMISES NAME
Neptune Seafood Restaurant & Neptune Wonton Noodle		Tel: (604) 459-8886
Fax: (604) 459-8883
PREMISES ADDRESS
1130 - 10153 King George Blvd
Surrey, BC V3T 2W1		INSPECTION DATE
October 21, 2021		TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Ken Ng		NEXT INSPECTION DATE
October 22, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53
Critical Hazards: Total Number: 3
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Foods in noodle kitchen's BBQ display case measured internal temperature of 41.9°C.
**Corrected during inspection** Food has been in case since 11. Staff to time stamp and discard products after 4 hours unless unit can maintain food temperatures of 60°C or above.

Recommended to have a thermometer placed in unit to verify temperature.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. High temperature dishwasher measured 65.3°C at time of inspection. Unable to increase temperature after several runs.
**Corrected during inspection** Temporarily converted to low temperature dishwasher near end of inspection. Measured 200ppm at plate surface.
Dishwasher technician contacted to look into heater unit and will be arriving the same day to service. Inspector to revisit Oct 22.

2. Bleach residue not detected from glasswasher in bar area.
Corrective Action(s): 2. All glasses must be cleaned and sanitized using kitchen dishwasher (temporarily low temperature). Do not use glasswasher until unit has been serviced and bleach is detected.
Correct by: immediately
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: 1. Handwashing sinks are meant for hand washing only. Staff observed to be rinsing ladle and bowl in server station hand sink.

2. Handwashing sink by mop sink observed to be obstructed by large pots.
**Corrected during inspection** Pots removed after identifying to staff.
Staff must have access to all handsinks at all times.
Corrective Action(s): 1. Educate staff that hand washing sinks can only be used for hand washing.
Correct by: immediately
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Staff cups (starbucks) and cigarettes observed to be stored on a shelf above 3 door prep table. This is a potential contamination risk.
**corrected during inspection** Staff removed items after being identified as a hazard

2. Staff observed to be eating (lunch?) near dishware storage area. Staff should not be eating near cleaned dishware as this may contaminate dishware meant for customers.

3. Mixing bowls used as scoops for some food products. This may contaminate food as staff may come into contact with food when picking up the bowl and when moving bowl to intended destination.
**Corrected during inspection** Mixing bowl replaced with ladle after being identified as a hazard

4. cloth used to cover food (mushrooms) in 2 door cooler. Cloth is not an appropriate material to protect food as liquids may fall and soak through fabric.
**Corrected during inspection** cloth replaced with plastic wrap after being identified as a hazard

5. rice scoops and tongs observed to be stored in room temperature water beside rice cookers.

6. food observed to be stored in opened cans. Food from opened cans must be moved to a food-grade container. Edges of opened cans may rust or oxidize and contaminate food.

7. food observed to be stored on floor (onion, ginger). Products should be stored off floor to allow ease for cleaning, and to prevent products from being contaminated from floor cleaner.

8. 2 cartons of milk observed to be past best before date (Oct 12)

9. container of battered shrimp stored directly above brocolli.

10. heavy build up of rust/food debrish on shelving in walk-in cooler; flakes of rust/food debris observed to have fallen onto packaged food product.

11. Pork ribs observed to be cooling in prep sink. Not all meat was submerged.

12. Knives cleaned only once a day. Stored in container with clean knives. Potential growth of germs and contamination passing onto clean blades.

13. Hand cream observed to be stored on a clean cutting board on dry storage shelf.

14. Staff lunch observed to be stored in cooler next to chilled glassware meant for customers.
Corrective Action(s): 2. Designate area and time for staff to eat outside of kitchen/food prep area.
Correct by: immediately

5. Educate staff to wash and sanitize equipment after use. Soaking tools in warm water will not prevent growth of germs.
Correct by: immediately

6. Ensure all opened canned products are moved to clean food-grade containers.
Correct by: immediately

7. All foods should be stored off floor.
Correct by: immediately

8. Remove/discard products past best before date. Have staff check products regularly for expiration/best before dates.
Correct by: immediately

9. Raw potentially hazardous foods should be stored below other foods.
Correct by: immediately

10. clean and sanitizer shelving. This should be part of a regular cleaning schedule. If a checklist is not created, it is recommended to create one so all areas will be cleaned.
Correct by: immediately (checklist Jan 2022)

11. educate staff: when cooling food products with water, ensure all product is fully submerged. The meat that is in the air would not be cooling properly.
Correct by: immediately

12. equipment that has been used and stored at room temperature must be cleaned after use or at least once every 4 hours.
Educate staff on when to clean/sanitize equipment.
Correct by: immediately

13-14. remove personal items from kitchen/food preparation/food storage area. Personal items should be kept in designated space.
Correct by: immediately
Violation Score: 15

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Heavy food debris build up beside handwash station in server station.
Areas between, behind and around Fish tanks needs to be cleaned

2. Heavy build up of grease on range hood baffles above deep fryer
3. heavy build up of grease around, behind and under large appliances along cooking line
Corrective Action(s): 1-3. clean and sanitize all identified areas above. These should be part of a regular cleaning schedule. If cleaning schedule is not available, please create one for cleaning staff to follow.
Correct by: January 2022
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Leaks observed at following locations:
- server station handsink; dripping onto floor and under sink area
- sink adjacent (beside) mechanical dishwasher; dripping onto chemical containers.

2. High temperature dishwasher not reaching appropriate temperature (71°C at plate level) during inspection. Technician contacted for service Oct 21. Inspector to follow-up Oct 22.

3. Glasswasher not showing any measureable chlorine residual. Technician contacted for service Oct 21. Inspector to follow-up Oct 22.

4. Noodle kitchen BBQ display case not holding food products at 60°C or higher.
Corrective Action(s): 1. Contact plumber to have areas serviced to stop leaks
Correct by: January 2022

2-3. Technician contacted to service both units Oct 21. Inspector to follow-up Oct 22. In meantime wash glassware in kitchen dishwasher (temporarily low temperature)
Correct by: Oct 22.

4. Contact technician to service display case. Unit must be able to hold foods at 60°C or above (not the water that warms the unit).
Correct by: immediately
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation (CORRECTED DURING INSPECTION): Rusty cleavers observed to be stored by prep sink
**Corrected during inspection** staff identified items as no longer for use in kitchen.

Discard equipment that are not in use
Corrective Action(s):
Violation Score: 1

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

Routine inspection conducted with BCCDC Food Safety Senior scientist.

Temperatures:
Main kitchen:
3 door prep cooler: 4.4°C
2 door cooler (sliding doors): 4.4°C
3 door undercounter cooler (near server station): 5.5°C
ensure door remains fully closed when not in use
monitor to ensure unit can maintain temperatures of 4°C or less
rice cooker: 60.2°C
3 door cooler (glass door AdvantEdge): 3.0°C
walk-in cooler: 4.3°C
walk-in freezer: -11.0°C
2 door cooler (by steamer): 1.2°C
2 door warmer (Metro Flavour Hold): 71.7°C
2 door upright freezer (Norlake): -10.0°C

Noodle kitchen:
2 door undercounter cooler: 4.9°C
2 door prep table: 3.6°C
BBQ glass hot holder: 48.8°C
see above for infraction
hot holding units (on cooking line): 72.4°C
4 compartment hot holding unit: 66.6°C
rice cooker: 65.0°C
2 door display cooler: 2.6°C

Bar:
3 door undercounter cooler: 2.8°C

Sanitation:
hand washing sinks equipped with hot/cold running water, liquid soap and paper towels
bleach sanitizer in buckets measured 100-200ppm at time of inspection
high temperature dishwasher malfunctioning, temporarily converted to low temperature dishwasher; measured 100ppm at end of inspection
dishware (small dishes, bowls, cups, spoons) rented from Yifeng Cleaning Services; placed in sealed containers for shipping to cleaning company to clean/sanitize

General:
Pest control company contracted
COVID measures in place
barriers, hand sanitizer, temperature check for patrons