INSPECTION REPORT Health Protection JPAK-BEMT9X

PREMISES NAME Dragon Fort Restaurant		Tel: (604) 852-6891 Fax: (604) 852-9678
PREMISES ADDRESS 2421 Pauline St Abbotsford, BC V2S 3R9		INSPECTION DATE August 1, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Henry Kam		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hand washing sink in the back prep area not working at the time of inspection. Liquid soap and paper towel available at the station. Staff using two compartment prep sink to wash hands. Corrective Action(s): Required operator to fix/repair the hand sink to good working order. Date to be corrected by: Aug 29 2019 Violation Score: 5

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

Comments

Overall sanitation is satisfactory Hand washing station (other than noted above) stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding unit at 60 C or higher High temperature dishwasher in good working order; detected 73 C at plate level after final rinse cycle Chlorine sanitizer buckets available at front servery as well as in the back kitchen; detected 200ppm of chlorine residual. Ensure to have multiple buckets in the back kitchen as it is a large area and intense prep is happening at all times Chlorine glass washer in good working order; detected 50 ppm of chlorine after final rinse cycle Ice machine maintained in sanitary condition; scoop kept out side of the machine and kept in clean container All scoops kept out of the bulk food bins. No sign of pests noted at the time of inspection **Large amount of early preparation happens after lunch time for dinner and next day. Operator must ensure that time and temperature control is on point at all times to prevent contamination and pathogen growth. Discussed cooling time with operator. Potentially hazardous foods left at room temperature during lunch hours must not exceed 2 hours accumulative.** ***Large batches of pre-cooked meat and vegetables noted at the time of inspection. Discussed cooling times with operator.***