INSPECTION REPORT Health Protection JMAA-B2D29N

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE July 4, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Zheng Tian Zhong		NEXT INSPECTION DATE July 11, 2018
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Approximately 15 dishes and long serving trays contained food grime, dust, and/or debris at time of inspection underneath the prep table in the center of the kitchen. 2. Tray used to store cleaned and sanitized utensils contained some dried food debris and grme at time of inspection. Corrective Action(s): 1. Dishes and trays were cleaned and sanitized at time of inspection. Ensure that all food contact surfaces remain in sanitary condition to prevent bacterial growth. 2. The tray was emptied, and contents cleaned and sanitized at time of inspection. The tray should be in sanitary condition at all times as it is used to directly hold cutlery. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple issues were observed: 1. Newspaper used to cover mushrooms and green onions. 2. Raw beef stored directly next to cooked chicken. 3. Scissors used for cutting dim sum stored in container of lukewarm water. 4. Vat of shrimp in stand-up cooler was not covered at time of inspection. Corrective Action(s): 1. Newspaper was removed at time of inspection. Do not use newspaper to cover mushrooms and green onions. Newspapers are not sanitary nor food-grade. 2. Raw beef was moved to the bottom shelf. Do not store any raw food next to cooked items - juices from raw beef may contaminate cooked items. 3. Container of lukewarm water was discarded. If you wish to store the scissors in the working area for dim sum, put them on ice to prevent growth of bacteria. 4. Vat of shrimp was covered with food-grade seran wrap. Foods should be covered at all times to safeguard against contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Small number of rodent droppings observed in corner of dry storage area underneath shelving. Corrective Action(s): Rodent droppings were saturated with a 1:10 dilution of bleach, then removed at time of inspection. Continue monitoring for pest activity and any entrance sites, and maintain good sanitation measures to protect your facility against rodents. Consider consulting a profesional pest control company for advice. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation slats are saturated with grease. 2. Area underneath ice machine contains a significant amount of food debris. Corrective Action(s): 1. Thoroughly degrease and wash ventilation slats. Ensure that they remain in sanitary condition by increasing frequency of cleaning. Operator states that cleaning is conducted every 2 weeks. As there is still a significant amount of grease based on this cleaning frequency, increase cleaning to once a week. 2. Food debris was swept away at time of inspection. Regularly sweep under tables and work areas to ensure that your premise stays in sanitary condition. Date to be corrected by: July 11, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in satisfactory sanitary condition, including customer/staff washrooms. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Stand-up glass-door cooler and domestic coolers at 4C - Walk-in cooler at 3-4C - Stand-up freezers and chest freezers at -18C - Rice hot-held at approximately 71C 2. Hygiene and Sanitizing - Handwash stations in front of house, back of house, and washrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Low-temperature dishwasher sanitizes at final rinse cycle of 50 ppm. Chlorine granule system dispenses chlorine residual into final rinse water - Spoons and cutlery generally in sanitary condition - Sanitizing pail contains 200 ppm chlorine residual 3. Storage - All food items are elevated at least 6" off floor 4. Administrative - Permit posted - Operator states that FoodSafe 1 was taken in 2009. Provide evidence of FoodSafe 1 training in follow-up inspection, and ensure that a Level 1 Refresher Course is taken before July 29, 2018 5. Recommendations - Revise your workflow - do not mix clean and dirty dishes with each other. Have a dedicated area for clean dishes after they are run through the dishwasher - Clean all your dishes from dim sum in the morning before your restaurant service begins for the dinnertime