INSPECTION REPORT Health Protection NTSD-BGRQUX

PREMISES NAME Royal Pacific Restaurant Ltd.		Tel: (778) 882-7432 Fax:
PREMISES ADDRESS 9190 120th St Surrey, BC V3V 4B5		INSPECTION DATE October 8, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Suresh Chand		NEXT INSPECTION DATE October 11, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High Temperature Dishwasher at 56 C at the time of inspection. Note: The dishwasher has been run multiple times (5 times). Corrective Action(s): Immediately. Repair the high temperature dishwasher. Service: Take out only; and food must be served in a disposable/single use plates, cups with single use forks and spoons. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: The front hand washing sink blocked by trays and utensils in a holder at the time of inspection. Corrective Action(s): Hand sink must be easily accessible all the time for proper handwashing. Remove all items that above the hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Surface sanitizer/spry bottle with Bleach is not labeled. Corrective Action(s): All chemicals or cleaning agents must be in original containers or properly labeled. Label the spry bottle. Violation Score: 3

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

Comments

General sanitation is good. Hand washing stations (one in main kitchen/one in serving area) supplied with hot/cold running water, soap, and paper towels. Cooler (on the kitchen bit high) - adjust or repair the cooler (must be > = 4.0 C). Freezers at -18 C. Hot holding (rice) at 60 C. Two compartment sink - satisfactory; Chlorine sanitizer available at 100 ppm (spray); Dry storage area - satisfactory. No signs of pest activity at the time of the inspection. Fan hood - clean. Utensils are stored safely at the time of inspection. Washroom - hot & cold running water - available; liquid soap & paper towel - available; Recommendation: It would be great to have a small hot holding unit for cooked food for a lunch. Note: Shelves have been installed at the back area.