INSPECTION REPORT Health Protection JPAK-B26QJ2

PREMISES NAME Dragon Fort Restaurant		Tel: (604) 852-6891 Fax: (604) 852-9678
PREMISES ADDRESS 2421 Pauline St Abbotsford, BC V2S 3R9		INSPECTION DATE June 28, 2018	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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed rice scoop at front in dirty water Corrective Action(s): Required operator to wash and sanitize the scoop and have ice water to hold the scoop in to prevent microbial growth Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed chef using a stainless steel bowl at wok station to batter prawns for tempuras, then rinsing it only with water at prep sink and putting it back at wok station for future use. Discussed that once utensils are used, they must be washed and sanitized before using it for other food items Corrective Action(s): Required operator to remove the bowl, wash and sanitize them before re-using it again. Operator must ensure that all utensils are washed and sanitized every time it gets used Violation Score: 5

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

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

Comments

Overall sanitation is satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Under counter cooler at cashier 4 C or lower Sliding door cooler in kitchen at 4 C or lower Walk-in cooler at 4 C or lower Walk-in freezer at -18 C or lower Standup two-door cooler at 4 C or lower Under counter freezer by cashier area at -18 C or lower All hot holding units at 60 C or higher QUAT sanitizer being used at front for cleaning and sanitizing food contact surface; detected 200 ppm of QUAT Bleach sanitizer being used in the back kitchen for proper cleaning and sanitizing food contact surface [One of the staff using bleach for sanitizing used excessive amount of bleach; educated that 200 ppm is adequate; 1/2 teaspoon of bleach for 1 litre of water] Ice machine in sanitary condition High temperature dishwasher in good working condition; reached 71 C at plate level after final rinse cycle Iodine based glasswasher at cashier in good working condition; detected 25 ppm of residual iodine **Observed extensive early preparation at the time of inspection. Many products (cooked) were being cooled at room temperature; internal temperature for all of them ranged from 45-58 C measured with probe thermometer. Educated staff that all foods should be monitored so that they are going into the cooler within 2 hours after cooking.** No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B26QJ2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment