INSPECTION REPORT Health Protection YTAN-AGDTVH

PREMISES NAME Szechuan Zeng's Restaurant		Tel: (604) 498 5766 Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE December 6, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhi Xin Luo		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizing solution available for use at time of inpsection. Corrective Action(s): Staff made bleach solution and place wiping cloths in solution. 100ppm chlorine detected. Make sure to always make fresh solution at the beginning of the day and change the solution every 2 hours. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in kitchen was blocked with a cart and was storing gloves. Corrective Action(s): Ensure all hand sinks are always clear of obstructions and ONLY used for hand washing. Do not store anything in hand sink and do not block access. This is a repeat violation; further non-compliance will result in a violation ticket. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops stored directly in dry ingredients. Corrective Action(s): Store scoops separately from dry ingredients to prevent contamination of food. Violation Score: 3

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

Comments

- Handwashing sink in front area was supplied with liquid soap and paper towel - Walk-in cooler, undercounter prep cooler, and sliding glass-door cooler were all measured to be less than 4C - All freezers were measured to be less than -18C - High-temperature dishwasher reached 72C at plate level on final rinse cycle - Food storage organized and covered - Ice machine interior was clean and free of biofilm build-up; ice scoop was stored separately - Sanitation of floors satisfactory, doors and handles of equipment were clean, fans of walk-in cooler were clean. **Shelving of walk-in cooler and sliding glass-door cooler require cleaning and sanitizing. - Ventilation hood was clean and free of grease build-up - No signs of pests at time of inspection