INSPECTION REPORT Health Protection CPAK-ADJTUT

PREMISES NAME Ming & Sing Chinese Express		Tel: (604) 940-8470 Fax:
PREMISES ADDRESS 106 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE September 6, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Ly		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Cracked egg observed in prep cooler. Discarded at this time. Corrective Action(s): Once eggs are damaged/cracked, immediately discard to prevent the risk of Salmonella. Do not keep damaged eggs for use. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of pre-fried meats stored at room temperature. Internal temperature at 8-9'C. Staff had advised both containers were taken out from cooler to be prepared less than 30 min prior to the inspection. Both placed back in cooler at this time. Corrective Action(s): Ensure to take out foods from cooler just before prep, and each time only the amount that can be used within 30 minutes. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two labelled sanitizer bottles available at the back. One of the bottles had >>200ppm chlorine. Staff had diluted the sanitizer to 100-200ppm at this time. Staff had advised sanitizer spray bottles were used yesterday but not today. Inspection conducted after lunch rush. This is unacceptable practice. Corrective Action(s): Ensure 100-200ppm chlorine solution is available in labelled spray bottles at all times. All food prep surfaces must be sanitized before initiating any food prep in the morning, after each contamination and every 2 hours during operation. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sugar/flour bins missing lids. 2) Rice scoop stored in stagnant water. Corrective Action(s): Ensure all foods are properly covered to avoid contamination at all times. Store scoop in ice, never in stagnant water as this would promote bacterial growth. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. NOTE: Ensure to close the lid for prep coolers when not busy to maintain the temperature. -Food storage practice in walk-in satisfactory. -High temperature dishwasher achieved 71.3'C at the plate level after final rinse. -No evidence of pest activity observed at this time. -General sanitation satisfactory. -Staff Foodsafe level 1 certified. Follow-up inspection will be conducted within a month. Improvement in terms of general operation/practice required. Repeated violation(s) will result in further enforcement action(s) (i.e. issuance of Order/Tickets). Please contact the health inspector for any questions or concerns.