INSPECTION REPORT Health Protection LKIM-BBWNQX

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 May 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joey Ho / Don Guan		NEXT INSPECTION DATE May 07, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice observed to be at temperatures of 40 degrees Celsius in cooler stacked in bins with lids on. CORRECTED DURING INSPECTION. Lids removed and rice spread out in cooler unit. . Corrective Action(s): Ensure lids are not placed on cooling foods tightly and that hot foods are not stacked on top of each other. This does not allow cold air to penetrate into cooling foods. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice found to be at temperatures of 15 degrees Celsius when internally checked with stem thermometer. Ambient air temperature 17 degrees Celsius in kitchen. Rice left out for indefinite time periods. CORRECTED DURING INSPECTION - Rice discarded . Corrective Action(s): Repeat Violation - Violation has been discussed numerous times. No cooked food item is to be stored on the upper shelf during lunch rush. All foods are to be stored inside the walk in cooler and accessed through door. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Tubs stored as "clean" above three compartment sink have evidence of food debris. This is a repeat offense. This violation has occurred before. . Corrective Action(s): Clean all tubs TODAY. Ensure going forward all tubs are PROPERLY cleaned and sanitized. Do not put away dirty tubs as "clean". Ensure properly cleaning occurs. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: - handles of dry storage bins - Utensil storage - walls - shelves . Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Ensure one kitchen staff member takes FoodSafe Level one. Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - in overhead bins - FoodSafe Certified staff NOT present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.