INSPECTION REPORT Health Protection RHEN-BECSP6

PREMISES NAME Chan's Palace Restaurant		Tel: (604) 888-8825 Fax:
PREMISES ADDRESS 7 - 20349 88th Ave Langley, BC V3A 4P8		INSPECTION DATE July 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 24, 2019
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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Hot water not really hot when checked at dishwash station and washroom sink. Slightly warm. Operator turned up tank to 'very hot'. This resulted in hotter hot water, but dishwasher was not able to get dishes to 71 C at plate. Corrective Action(s): Re-check tomorrow. Make sure dishwasher is turned on at beginning of day. Re-check. **Hot water tank may not be functioning at capacity. It is an old unit. Plan for future replacement. **Or the booster on dishwasher not working well enough. Violation Score: 15

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

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

Comments

Make sure to properly clean AND sanitize with bleach the prep sinks, especially after soaking/thawing raw proteins. Do not let these meats spend more than two hours at room temperature for this process. Chow mien noodles left to cool down at back door after cooking. Measured noodles at approx. 40 C. Make sure this cooling step doesn't exceed one hour prior to putting containers in cooler for final cooling process. The general rule for cooling cooked meats should be - 60 C to room temp Max. 2 hrs - room temp to 4 C in 4 hours = max 6 hours. **Try not to max out these numbers and put cooled foods at unnecessary risk. Hot Water Tank is old and may not recover temperature quickly enough for restaurant purposes. Temperature at washroom sink warm, but not hot. Ecolab was in process of repairing glasswasher during inspection - possible high water usage may have resulted. **Tank was adjusted to higher temperature. Dishwasher - Bin freezer is getting very old. Magnetic seals in very poor condition, lid dirty and pitted, and partially broken. Plan to replace this unit in future as discussed. Hot holding unit above 60 C. (under counter warmer not used for food as previously discussed); Cooling units less than 4 C. Freezers below -18 C.