INSPECTION REPORT Health Protection JTUG-CGGTGK

PREMISES NAME Dragon Fort Restaurant		Tel: (604) 852-6891 Fax:
PREMISES ADDRESS 2421 Pauline St Abbotsford, BC V2S 3R9		INSPECTION DATE July 19, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dai Songbiao		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station by the dishwasher area was obstructed with a garbage can Corrective Action(s): Ensure ALL hand wash stations are unobstructed at all times to facilitate frequent hand washing. Adequate hand washing is essential for removing grease, debris, and bacteria prior to food handling. Staff moved the garbage can away from the hand wash station at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw meat was stored above cooked vegetables in the sliding door cooler. Raw meat juices could drip onto the vegetables 2. Bowls without handles are used to dispense dry ingredients (e.g. flour, rice) 3. A large container of uncooked rice had a long white string inside. Operator said the white string came from the rice packaging that is on the exterior of the bag of rice. 4. An opened can of evaporated milk was found inside the walk-in cooler Corrective Action(s): 1. Ensure all raw meat and seafood are stored below ready to eats foods (e.g. vegetables and sauces) 2. Ensure to use a scoop with a handle to dispense dry ingredients to avoid indirect hand contact with the product 3. Ensure there are no foreign objects inside the food products at all times. Customers may accidentally consume the foreign object. Operator discarded the uncooked rice. 4. Canned food must be transferred to a food grade container upon opening to prevent chemicals leaching into food, and to ensure that it is covered appropriately. The operator transferred the evaporated milk to another food grade container. **DATE TO BE CORRECTED BY FOR 1 and 2: TODAY Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A prep sink with 7 whole ducks were thawing in standing water. Unable to probe internal temperature of ducks as they were still frozen. 2. Frozen tofu patties were found on the counter by another prep sink. Operator said that staff just took out the patties defrost them. Ice crystals were observed on the patties. Surface temperature is 1C. Corrective Action(s): Food must be safely thawed in the following methods to prevent pathogen growth: - Under cold running water - In cold water, changed every 30 minutes - In the refrigerator Operator turned on the cold running water to thaw the whole ducks. Frozen tofu patties were placed inside the prep sink to thaw under cold running water. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some food containers were observed to be cracked. Bacteria can hide among the cracks in the container and plastic chips may physically fall into the food Corrective Action(s): Discard any food containers that are cracked. Food contact surfaces must be smooth to ensure it is easily cleanable. **DATE TO BE CORRECTED BY: TODAY Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were noted: Administrative - Permit to operate is posted in a conspicuous location - Operator and staff on duty have FOODSAFE Level 1 Handwash stations and employee hygiene - All handwash stations are unobstructed except the one by the dishwashing station - All handwash stations are supplied with hot and cold running water, liquid soap, and paper towels - Employees demonstrated excellent personal hygiene practices. Temperatures of coolers, freezers, and hot holding units - All coolers are 4C and below - Freezer temperatures are satisfactory - Temperature of rice inside hot holding unit is 63.4C Sanitation - Temperature of the high temperature dishwasher reached 73.9C at the plate level (final rinse cycle) - Concentration of chlorine in the glasswasher is 50 ppm - Concentration of bleach solution inside sanitizer buckets are 100 ppm - Ventilation hoods are kept in a sanitary condition - No signs of pest activity at the time of inspection - General sanitation of the facility is satisfactory Storage - Cleaning agents are clearly labelled and stored separately - Food products are stored at least 6 inches off the ground - Dry storage room is organized Additional comments - Floors are smooth, non-absorbent and easy to clean - Light bulbs are protected by a shatterproof cover - Washrooms available for customers have hot and cold running water, liquid soap, and paper towels