INSPECTION REPORT Health Protection AFOK-BD9UBW

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 0.75 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE June 20, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Seafood tank still needs to be thoroughly clean Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Treatment for cockroach will take place on June 20, 2019. Ensure pest control company provide a detail report outlining the extent of the pest problem and further recommendations to prevent the pest problem. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thorough cleaning of the premises is still required. Corrective Action(s): Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Ensure all coolers and hot holding units are equipped with an accurate thermometer. Corrective Action(s): Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # AFOK-BD9S9C of Jun-18-2019 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. Correction:

Comments

Routine inspection conducted High temperature dishwasher has been repaired and dishwasher technician was on-site. A final rinse temperature of at least 71C was achieved at plate level for multiple cycles. Ensure all dishware, equipment, utensils are rewashed in the dishwasher unit. Ensure dishwasher unit is tested daily to ensure a temperature of at least 71C is achieved at plate level. Under counter prep cooler that was found to be above 4C is now in good working order. An ambient air temperature of 2C was achieved. Ensure all wiping rags are stored in a 100ppm chlorine solution. Mix 1 tablespoon with 4 liters of water. Partially cooked chickens are now individually wrap to prevent contamination of food products. Operator will rearranging the walk-in cooler and have a designated rack for partially cooked products.