INSPECTION REPORT Health Protection AHEN-CSQSR2

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 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joey Ho / Don Guan		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dry tempura flour was observed stored in an open bag in the stock room. Corrective Action(s): Staff transferred the open tempura flour bag into a pest proof container with a lid to protect it from any potential contamination. Ensure open dry ingredients are stored in a manner to protect them from any potential contamination (sealed pest proof food containers with tight fitting lids). Violation Score: 3

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff were observed washing their hands properly. Refrigeration units were at 4 degrees C or less: -Walk-in-cooler in the kitchen: 3.8 degrees C -Upright cooler in the kitchen: 1.1 degrees C -Beverage cooler: 4 degrees C -Walk-in-cooler in the stock room (mostly for pop and vegetables): 4 degrees C. Chest freezer and upright freezer temperature were satisfactory in the stock room. Cooling procedures and method in shallow containers was reviewed: Cool food quickly from 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum. Hot-held food was at least 60 degrees C. 3-compartment sink was supplied with hot and cold running water. Sink plugs were available. Third compartment sink was supplied with 100 ppm chlorine sanitizer. 100 ppm chlorine sanitizer was available in the labelled spray bottle and sanitizer pail. No signs of recent pest activity were evident at the time of inspection. Staff member on shift held valid FOODSAFE Level 1 course training (expiration date: January 31, 2024). Information was provided about the FOODSAFE Level 1 refresher course on the www.FOODSAFE.ca website. If you have any questions, contact the Environmental Heath Officer. Signature is not required due to COVID-19.