INSPECTION REPORT Health Protection AFOK-BJBRRR

PREMISES NAME Neptune Seafood Restaurant & Neptune Wonton Noodle		Tel: (604) 459-8886 Fax: (604) 459-8883
PREMISES ADDRESS 1130 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE November 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Half cooked bbq pork buns and shanghai buns stored in the dim sum prep cooler were not kept less than or equal to 4C. Internal temperature of food products were at 20C. Corrective Action(s): Food products were discarded. Do not store food products at room temperature for prolong periods of time. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 slabs of bbq pork stored in the hot holding case in the noodle section only had an internal temperature of 48C. Rest of the food hot foods in the bbq case was at least 60C. Corrective Action(s): The 3 slabs of bbq pork were reheated. All hot foods in the bbq case must be kept at least 60C or above. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping rags were stored directly on cutting boards or food preparation counters. Corrective Action(s): To prevent cross contamination, all wiping rags are to be stored in a sanitizing solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food items in the front dim sum prep case were not cover. Corrective Action(s): Ensure all food products are properly covered to prevent potential of contamination,. Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: High temperature dishwasher achieved a finial rinse temperature of at least 71C at plate level for multiple cycles. All cooler units at 4C or below. Freezer units at -11C. Hand washing stations satisfactory. Facility has a regular on-going contract with pest control company. Review Nov 2019 pest report and according to report, no pest activity was noted. No pest activity noted at the time of inspection. . Dry storage area satisfactory. General sanitation was satisfactory. Front bar for main restaurant Glass bar washer achieved a final rinse concentration of 100ppm. hand washing station satisfactory No pest noted. Noodle kitchen Hand washing station satisfactory. Cooler units at 4C Hot holding of foods at least 60C internally. 200ppm chlorine solution available in food preparation area.