INSPECTION REPORT Health Protection AFOK-B7CRMG

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 December 11, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Congee being cooled in large buckets after they are cooked. Internal temperature of food product was at 50C. Ensure congee products are place in shallow metal trays when its being cooled and not stored in large buckets. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Batter containing egg products were leftover at room temperature as a part of a fermenting process for steam pastry. Batter would be prepared in the morning allow to be fermented through the day. This process is not acceptable. Either shorten the fermentation time to 2 hours at room temperature then have the product cooked or placed in a cooler unit or have the product fermented at a temperature less than 4C. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Partially cooked poultry products were hanging off shelving units in the walk-in cooler. To prevent contamination, ensure the food product is properly wrapped. Majority of food products were covered in cooler units. To prevent contamination of food products, ensure all food products are properly covered. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Main kitchen High temperature dishwasher achieved a finial rinse temperature of at least 72C at plate level and 82C at the gauge. All cooler units at 4C or below. Freezer units between -12C to -18C. Hand washing stations satisfactory. No pest activity noted. Dry storage area satisfactory. 200ppm chlorine solution available in food preparation area. However, ensure all wiping rags are stored within the solution. Hot holding of food products at 60C. Chopping knives stored within proper knife holders than can be washed and sanitized. Scissors and rice scopes are stored in ice containers. Ensure utensils stored in these containers are for ready-to-eat foods only and not raw food products. General sanitation was satisfactory; however, more through cleaning is needed in areas around the grill units along the canopy unit. Front bar for main restaurant Glass bar washer achieved a final rinse concentration of 100ppm. Ensure chlorine test papers are available to monitor unit daily. hand washing station satisfactory No pest noted. Noodle kitchen Hand washing station satisfactory. Cooler units at 4C Hot holding of foods at least 60C internally. 200ppm chlorine solution available in food preparation area. However, ensure all wiping rags are stored within the solution. General: All staff members are certified in FOODSAFE Level 1 and a copy of their certifications are kept on-site.