Report No. 231767

INSPECTION REPORT
Health Protection
231767

PREMISES NAME
Kung Pao Wok

Tel: (604) 589-7938
Fax: (604) 279-8996

PREMISES ADDRESS
1411 - 10355 152nd St
Surrey, BC V3R 7B7

INSPECTION DATE
June 6, 2016

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Joey Ho / Don Guan

NEXT INSPECTION DATE
June 10, 2016

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sprouts stored out of cooler at 10 degrees C - Corrected During Inspection.
- sprouts were removed from counter & placed in walk in cooler.
- do not store sprouts out at room temperature as they are a potentially hazardous food item.
Cooked meat at temperatures >4 degrees C. Food stored out on counter at room temperature (25 degrees C) - Corrected During Inspection. Food moved to cooler unit.
- Ensure all cooling is done in cooler.
- no potentially hazardous food item is remain at temperatures > 4 degrees C for indefinite periods of time.
- Raw meat from delivery at temperatures of 10 degrees C - Corrected During Inspection.
Pooled eggs, raw meat & chopped veggies in malfunctioning cooler.
Cooked chicken stored in malfunctioning cooler (internal temperature found to be 18 degrees C) - Corrected During Inspection.
Items Discarded.
- all food items are to be stored in walk in cooler until stand up cooler achieves temperatures <=4 degrees C.
Corrective Action(s):
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Deep frying tools found in cardboard box adjacent to deep fryer. All implements were dirty & being used.
Corrected during Inspection.
- card board is not sanitary. Do not use as is not easily cleanable.
Some utensils described as "clean" were placed in container. They were not.
Corrected During Inspection.
- Ensure all utensils are adequately cleaned. All food debris must be removed to be considered "clean".
- Remove all scoops from dry bins & wash in between use.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer solution for back kitchen area missing upon arrival of inspection. Only after Inspector was present was it made. Facility had been open to public for over 2 hours.
Corrected During Inspection (made at 100 ppm chlorine).
- Ensure sanitizer solution is made and used, prior to the start of the day.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation: Scoops stored in dry bins.
- Remove and clean after each use. Scoops should not be stored long term in dry goods bins.
Raw meat 7 fish & pooled eggs stored above raw, cut green beans in stand up cooler - Corrected During inspection.
- Ensure all raw meats, fish & eggs are stored below ready to eat food items.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning required throughout.
- floors under equipment, walls, back splash, cooler handles, etc.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Standup cooler at ambient air temperature of 14.8 degrees C.
- Repair cooler such that temperatures of <=4 degrees C are maintained.
- do not store food in cooler until temperatures <=-4 degrees C are maintained in cooler.
Corrective Action(s):

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

Comments

NOTE: prep sink blocked during inspection by small shelf. Staff observed to use 3 compartment dishwashing sink for vegetable prep during inspection. Ensure the prep sink is freely accessible at all times. Move shelf blocking sink.
NOTE: have walk in cooler serviced as stand up cooler is being serviced.
NOTE: last pest control inspection is noted as April 08/2016 on trap. Ensure pest control is servicing your facility. Door sweep/skirt needed for storage door to prevent pest entry into storage room.
NOTE: This inspection is first 7 final warning for storage of food items out at room temperature. Future violations will result in fines. No potentially hazardous food item is to be stored at room temperature for indefinite periods of time.
Comments:
- sanitizer solution at concentrations of >=100 ppm chlorine (in front area).
- Sanitizer solution in 3 compartment sink of concentrations of >=200 ppm QUAT.
- 3 single plugs available for use.
- Walk in cooler <= 4 degrees C.
- freezer <=-18 degrees C.
- hot holding >=60 degrees C.
- hand sinks adequately supplied.
- No evidence of pests.