INSPECTION REPORT Health Protection GNAH-CNWUPJ

PREMISES NAME Katy's Restaurant		Tel: (604) 510-3837 Fax:
PREMISES ADDRESS C - 20535 Douglas Cres Langley, BC V3A 7E2		INSPECTION DATE February 10, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jing Zhan Liu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # GNAH-CNUVN2 of Feb-08-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Chlorine residue detected blow 25 ppm in low temperature dishwaser final rinse water. Required range is 50-100 ppm chlorine residue. Dishware does not properly sanitize dishes after wash cycle. Correction: Repair or maintain dishwasher so that 50-100 ppm chlorine is detected at final rinse water. - Rewash and sanitize dishware using 2-comp sink. Utilize one compartment of the sink as sanitizeing compartment and soak dishware in 100 ppm chlorine-water solution then air dry. - Test dishwasher final rinse water daily and keep records. Date to be corrected by: Friday, Feb 10th,2023 Code 302 noted on Routine inspection # 242716 of Aug-20-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher final rinse contained 0ppm chlorine residual. Wiping cloths on line not stored in bucket of sanitizer between uses Correction: Serviceman called for dishwasher during inspection. Do not wash dishes until repaired. Regular maintenance on machine required as this is an ongoing issue. Ensure wiping cloths on line are stored in a bucket of sanitizer between uses Code 205 noted on Routine inspection # JFEN-AW8NJ4 of Feb-22-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Main fridge is maintaining foods at 12-13 degrees Celsius. Foods, including roast beef, ham, pasta water and cooked potatoes were probed. Correction: Discard all potentially hazardous foods, including all meats, as it is believed that it has been at this temperature for longer than 4 hours. Operator called repairman at time of inspection.

Comments

Follow-up inspection - Dishwasher has been repaired and chlorine residue was detected 50-100 ppm in the final rinse water. - Lights in the kitchen has been repaired and the kitchen noted very brighter than previous inspection. No issues noted at this date