INSPECTION REPORT Health Protection FEMI-CMSTNM

PREMISES NAME Kam Ding Seafood Restaurant		Tel: (604) 464-8819 Fax:
PREMISES ADDRESS 3021 Anson Ave Coquitlam, BC V3B 2H6		INSPECTION DATE January 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Brendan Wu		NEXT INSPECTION DATE January 09, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Noted wiping rags on counter, bleach solution was tested 0 in the bucket *** This is a ticketable offense - Last warning. Corrective Action(s): -Make bleach solution fresh daily and rinse wiping rags before storing in the bucket -DO NOT STORE WIPING RAGS ON COUNTER -RINSE AND STORE IN A BUCKET OF BLEACH SOLUTION WHEN NOT AFTER EACH USE Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted in kitchen - cooking equipment, upright cooler, small cooler .... Corrective Action(s): Deep clean the facility. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Noted cut buckets are used to store food products in walk-in cooler Noted chipped plates, saucers , plates... Corrective Action(s): -Use proper food storage to store food products- -Replace any chipped dishware Violation Score: 3

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

Comments

- Temp all coolers and freezers are satisfactory -Hot holding >60 oC ***Dishwasher temp reach 71 oC at plate after 3 runs- Dishwasher must be able to get to proper temp - fix it or check if hot water tank is not able to provide hot water (must provide temp of at least 60 oC ) *** Discussed re: rinsing raw chicken feet - Do not threw them in sink directly use a strainer or pot and follow proper food sanitation. *** Discussed gradual renovation for the facility and equipment. *** Discussed lack of enough food storage in freezers and walk in cooler *** Discussed no temp of abuse of products- have small amount of foods to be cooked at a time. *** Discussed proper hair control for all food handlers ( servers included) Follow up inspection will be conducted on Monday Jan 9-2023. No signature due to covid- verbally explained and provided a copy.