INSPECTION REPORT Health Protection JELR-BMCVWD

PREMISES NAME CCTV Chinese Restaurant		Tel: (778) 388 0978 Fax:
PREMISES ADDRESS 15015 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE March 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lilong Shi		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Operator is following a routine cleaning schedule. Mechanical exhaust filters, line cooler, and wall by back of kitchen have just been cleaned and general cleaning is good. Corrective Action(s): Clean floor under hand washing sink and cooking equipment and clean ceiling in main kitchen to remove dust. Add this to your cleaning schedule. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wash water for dishwasher was measured at 38 C (measured inside of the machine and on the dishwasher temperature gauge). This is a low temperature dishwasher and chlorine sanitizer level is good. Dishes and utensils are also pre-washed in the sink. Corrective Action(s): Make sure that there is an adequate supply of hot water and that the dishwashing machine is working properly to wash dishes as per machine manufacturer's specifications. Usually the wash water is at 50 - 60 C as shown on your gauge. Violation Score: 3

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

Comments

Valid Food Safe certificate is available on site (S.S. updated this year) - good. Cooler temperatures (walk in, line coolers, and bar cooler) are at 4 C or colder - good. Freezers - temperatures are good and freezers are well organized. Hot holding - soup on stove temperature is at 60 C or hotter - good. Rice is at 60 C+. Hand washing sinks in the main kitchen and in the bar have hot/cold water and liquid soap and paper towels in dispensers (counter top or basket style - ok). Discussed keeping food up off of floor in the walk in. Bleach is available to sanitize wiping cloths (use 1 tsp bleach in 1 liter of water and make fresh every 4 hours). Dishwasher has a final sanitizing rinse of 50 ppm after priming (fresh sanitizer pulled through line so prime line when needed). Use test strips to verify that there is 50ppm chlorine daily. Cleaning - see above. ** Repair water leak at bottom of wall in freezer storage room. Water temperature to double sink is 45 C - ok.