INSPECTION REPORT Health Protection RHEN-AZWT47

PREMISES NAME Chan's Palace Restaurant		Tel: (604) 888-8825 Fax:
PREMISES ADDRESS 7 - 20349 88th Ave Langley, BC V3A 4P8		INSPECTION DATE June 20, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 27, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Observed deep fried pork at cook station at a temperature of 20 C. Discussed portioning again with operator and staff. Discussed time temperature relationship with food and that it is not acceptable to re-refrigerate such foods after a rush to be used again later. These foods must be discarded after rush. Corrective Action(s): This product was discarded by staff. OK. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding chamber observed rice at range between 50 and 54 C. Corrective Action(s): Adjust unit such that the chamber holds food at or above 60 C. Obtain a thermometer and verify unit temperatures throughout the day. This will be reviewed at follow up inspection date noted on report. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving adequate sanitizing temperature. Only reaching 65 C at plate. Discussed with operator and he turned down booster due to staff complaints regarding hot temperatures and getting burned. Corrective Action(s): Adjusted booster. Rechecked and a plate temperature of 71 C was achieved. Obtain insulated gloves for staff if needed to handle hot plates. Do not adjust booster down. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas of the kitchen and storage excessively dirty. Noted areas include: - Dry food storage area; - Dry food bins; - floors in dry food area and behind grill; Corrective Action(s): Clean up areas as noted. A status review will be done on follow up inspection date noted. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed a variety of wood boards that are clearly used on occassion that are in bad shape. These boards are severly pitted, flaking and/or otherwise not easily cleanable. Some shelves in use not adequately sealed and are beginning to flake wood. Discussed with operator. Corrective Action(s): Throw away these boards as discussed. Replace or paint existing shelves in the area above and around bin freezers as discussed. This can be done during scheduled shut down.

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

Comments

- Ensure all cooling unit temps are reviewed and keeping food below 4 C. by re-inspection date as discussed. - Ensure counters and tables are wiped down and sanitized as they are contaminated during the day. Get bleach bucket in use at the concentration discussed (100 PPM) and change every two hours or prior to each rush to ensure effectiveness. - Ensure all hand sinks have liquid soap and paper towels.