Fraser Health Authority



INSPECTION REPORT
Health Protection
JFEN-BMKV2U
PREMISES NAME
Star Lake Chinese Restaurant		Tel: (604) 533-3018
Fax:
PREMISES ADDRESS
168 - 6343 198th St
Langley, BC V2Y 2E3		INSPECTION DATE
March 10, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Quan Bin Jiang		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
No
No
Sanitation Plan [s. 24]
No
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: No food safety plans available.
Corrective Action(s): Provide a copy of your food safety plans to the district inspector for review and approval. This must be completed in 1 month.
Violation Score: 1

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: Sanitation plan has not been completed
Corrective Action(s): Provide a copy of your sanitation plan to district inspector for review and approval. To be completed in 1 month.
Violation Score: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: FOODSAFE Level 1 certificates have expired.
Corrective Action(s): Owner / operator must have a valid FOODSAFE certificate. Note: At least once person on-site has to have FOODSAFE certificate in the absence of the owner. This must be completed by 2 months.
Violation Score: 1

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

Liquid soap and paper towel and running hot and cold water provided at all handsinks

Bleach solution provided in buckets for wiping cloths
*100 - 200 ppm chlorine
* 1/2 teaspoon bleach for 1 litre of water

General sanitation of premise and food equipment is good. Cleaning has been completed.

Cutting board for prep cooler has been replaced.

Noted good food storage practices in walk-in cooler.

Magnetic strip for storing clean / sanitized knives has been installed.

Information on how to prepare a sanitation and food safety plan provided.