INSPECTION REPORT Health Protection JCHY-C44M4J

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 17, 2021	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE June 30, 2021
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 = 48

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature in the kitchen area: -Pork soup measured at an internal temperature of 18C sitting at room temperature for 1 hour. -Pot of dried fish soaked in water measured at an internal temperature of 14C sitting at room temperature for 2 hours. Corrective Action(s): Place the aforementioned items into a cooliing unit able to hold an air ambient temperature of 4C or lower. All potentially hazardous foods (e.g.: pork soup, pot of dired fish soaked in water) must be refrigerated at 4C or lower. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glass dishwasher measured at a final sanitizing cycle of 0ppm chlorine. Corrective Action(s): Clean and sanitize all glassware in the high-temperature dishwasher located in the kitchen area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in the bar area lack paper towels. Handwashing sink in the kitchen area nearest to the Noodle bar area lack hot water due to the hot water tap being loose. Corrective Action(s): Stock paper towels in the paper towel dispenser at the handwashing sink in the bar area. Temporarily use the other 2 handwashing sink in the kitchen area until the third handwashing sink hot water tap is serviced. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw pork is stored above tofu and vegetables in the prep cooler in the kitchen area. Corrective Action(s): Store all raw meat (e.g.: raw pork) below ready-to-eat foods (e.g.: tofu and vegetables) in all cooling units. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of frozen pork stored in a container sitting out at room temperature for 2 hours. Corrective Action(s): Thaw the bag of frozen pork in a cooling unit holding an air ambient temperature of 4C or lower or under cold running water. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The hot water tap of the kitchen handwashing sink nearest the Noodle bar is loose and incapable of dispensing hot water for proper handwashing. Glass dishwasher measured at 0ppm chlorine. Undercounter cooler used to store hot sauce and vineger measured at an air ambient temperature of 11C. Corrective Action(s): Service the below items. -Hot water tap in the kitchen handwashing sink nearest the Noodle bar. -Glass dishwasher to measure a final sanitizing cycle of 50ppm chlorine. -Under counter cooler in the Noodle bar area measure an air ambient temperature of 4C or lower. Corrected by: June 30, 2021 Violation Score: 9

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Daily health check and temperature checks of staff conducted. Customer contact information collected. Physical distancing signs present. Temperature check of customer taken prior to service. Maximum occupancy sign of 127 posted. Separate entrance and exit for customers. NOTE: Update COVID-19 Safety Plan to indicate maximum occupancy of the facility. Enlarge occupancy limit signs for customer washroom. Remove some chairs from tables to ensure that at least 2m are between chairs of different parties for proper physical distancing. Chlorine sanitizer buckets measured at 200ppm. High-temperature dishwasher sanitizing at 72.6C at the plate level. Prep coolers, stand-up coolers, and walk-in cooler measured at 4C in the main kitchen area. Stand-up freezer and walk-in freezer measured at -18C in the main kitchen area. Hot-holding unit measured at 64C. Rice cooker measured at 61C. Ice machine in sanitary condition. Ice scoops stored in sanitary food-grade containers. No signs of pest observed. On-going contract with pest control company, EcoLab. Records are available. NOTE: Noodle bar is not in service due to COVID-19. Overall, facility is well organized. Report emailed due to COVID-19 pandemic.