INSPECTION REPORT Health Protection AFOK-BD9S9C

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 June 18, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE June 19, 2019
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: High (≥30) Total Score = 93

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in an under-counter prep-cooler by the kitchen entrance were not kept less than or equal to 4C. The following internal temperatures were recorded: - raw shrimp: 18C - Cooked chicken: 15C - chopped tofu: 14C - cut and peeled vegetables: 14C Corrective Action(s): The cooler unit was not properly plugged in. All food products in the under-counter cooler were discarded. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Clean bamboo steam trays were stored directly under partially cooked chicken products. Raw meat juices was noted on the bamboo trays used to cooked food products. - Black mildew and mold was noted in the live seafood tanks. - Wiping rags were stored directly on food preparation counters. Corrective Action(s): - Clean equipment or dishware are to be stored in a sanitary manner after they have been washed and sanitized. - Ensure seafood tanks are routinely cleaned and maintained in sanitary manner. - As mentioned on previous inspections, ensure all wiping rags are stored in a sanitizing solution. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishware, utensils, and cooking equipment that were put through the high temperature dishwasher were not properly sanitized as the unit was incapable of achieving the required temperature of 71C at plate level. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 6

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: A new oven unit was installed in the kitchen area for the purpose of cooking bbq chickens and duck. A new hot holding unit was installed in the noodle area for the purpose of serving ready to eat bbq chicken, duck, and pork. Corrective Action(s): Prior to installation of new equipment or alteration to the premises, health approval is required. The installation of the new oven and hot holding unit is approved. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: - Partially cooked chicken products were handing on the side of shelving units in the walk-in cooler. This storage method is not acceptable as it can cause direct or cross contamination of other food products. This has been noted on previous inspections. - Partially cooked duck products were stored in used cardboard boxes that were used to store raw meat and raw vegetable products. Corrective Action(s): - A designated area and proper storage unit are to be in the walk-in cooler to prevent direct or cross contamination of food products. - All cooked and processed food products must be stored in a food grade container that can be adequately washed and sanitized. Food products were discarded. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: 1 live and 2 dead cockroaches were noted in the dish pit area. Corrective Action(s): Facility has a month contract with a pest control company. According to the management staff, the pest company had applied an insecticide treatment throughout the whole premises (dining and kitchens) on June 13, 2019 after regular business hours. A second treatment will be taking place on June 20, 2019 after business hours. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of black and yellow grease was noted between the cooking units. Accumulation of old debris was noted along the floor drains gutter system by the dishwasher. Corrective Action(s): As a cockroach problem has been noted in the dishwashing area, thorough cleaning of the kitchen is need to prevent and control the pest the pest problem. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher was not able to achieve a final rinse temperature of at least 72C at plate level. Corrective Action(s): A temperature final rinse temperature of only 63C to 67 was achieved at plate level after multiple runs of the dishwasher. Dishwasher technician was contacted at the time of inspection and will be on-site to repair the unit later this afternoon. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Ensure all cooler units and hot holding case are equipped with an accurate thermometer. Corrective Action(s): Violation Score: 1

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

Comments

Routine inspection conducted and the following were noted All cooler units with the exception of the under-counter cooler were less than or equal to 4C. Walk-in freezer at -10C. Ensure unit is capable of keeping frozen products at or below -18C. Hand washing stations satisfactory. Front bar washer achieve a final rinse concentration of 100ppm chlorine. Chlorine test strips were available. Ensure unit is monitored daily with chlorine test strips. 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.