INSPECTION REPORT Health Protection LKIM-B6APCD

PREMISES NAME Kung Pao Wok		Tel: (604) 589-7938 Fax: (604) 279-8996
PREMISES ADDRESS 1411 - 10355 152nd St Surrey, BC V3R 7B7		INSPECTION DATE November 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joey Ho / Don Guan		NEXT INSPECTION DATE November 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Improper storage of food items in walk in cooler unit. Raw meat in tubs observed to be stored above and adjacent to ready to eat food items. Scoops found in dry storage bins . Corrective Action(s): Reorganize walk in cooler unit such that all ready to eat food items are stored up high and raw meat items are stored low below all ready to eat food items. This has been discussed in the past. Scoops are to be removed from dry storage bins and washed . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in dry storage room. . Corrective Action(s): Clean floor. Use 200ppm Chlorine sanitizer solution. Remove all items from storage room that are not required for use All items must be up off floor. Door skirt must be replaced with proper door skirt Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dry storage room has a hole chewed through the door skirt. Dry storage room has many items on floor. . Corrective Action(s): Replace door skirt. Use a proper harder rubber door skirt and not DUCT TAPE! . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Flour bins require cleaning. Batter bowls require cleaning. Ensure batter bowls are cleaned nightly. DO NOT reuse without cleaning. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - Light covers in place - Cooler handles and seals in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B6APCD
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