INSPECTION REPORT Health Protection AFOK-BDBSTB

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 20, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE June 27, 2019
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # AFOK-BD9S9C of Jun-18-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Clean bamboo steam trays were stored directly under partially cooked chicken products. Raw meat juices was noted on the bamboo trays used to cooked food products. - Black mildew and mold was noted in the live seafood tanks. - Wiping rags were stored directly on food preparation counters. Correction: - Clean equipment or dishware are to be stored in a sanitary manner after they have been washed and sanitized. - Ensure seafood tanks are routinely cleaned and maintained in sanitary manner. - As mentioned on previous inspections, ensure all wiping rags are stored in a sanitizing solution. Code 301 noted on Follow-Up inspection # AFOK-BD9UBW of Jun-18-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Seafood tank still needs to be thoroughly clean Correction:

Comments

Follow up inspection conducted: High temperature dishwasher achieved a final rinse temperature of 75C at plate level. Ensure a thermometer is used to check the final rinse temperature at plate level daily. A temperature of at least 71C must be achieved at plate level for high temperature dishwasher. All cooler units are equipped with a thermometer. General cleaning of the kitchen has been cleaned. No accumulation of old food debris was noted in the floor drain gutters. A good general cleaning of the piping and floor was noted behind the cook line. However, a more thorough cleaning of grease build-up around the pipes and equipment is required. This is especially important in preventing a pest problem. A second insecticide treatment has been scheduled for tonight. Ensure a pest report is available for the next follow up inspection. The pest report needs to indicate the pest level problem and recommendations to eliminate the cockroach problem if present. All food products were stored in food grade plastic containers. All partially cooked chickens are place on a rolling rack in the walk-in cooler. Chicken products are also individually wrapped with plastic to prevent dripping onto the floor. Seafood tanks have been cleaned. Wiping rags were stored in a 100ppm chlorine solution. A sanitizing solution was available in each of the food preparation areas.