INSPECTION REPORT Health Protection JCHY-C4MQLZ

PREMISES NAME Top King's Chinese Restaurant and Cafe		Tel: (604) 439-0388 Fax:
PREMISES ADDRESS 101 - 10294 City Pky Surrey, BC V3T 4C2		INSPECTION DATE July 5, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sunny Kin Sun Kung		NEXT INSPECTION DATE July 12, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked noodles, chopped raw vegetables, and cooked chicken observed to be stored under room temperature. Operator informed that the aforementioned items were stored under room temperature for an hour in preparation for the lunch rush. Corrective Action(s): Store all aforementioned items in a cooling unit able to hold an air ambient temperature of 4C or lower. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No approved sanitizer (e.g.: chlorine-based) present at the front to disinfect food contact surfaces. Corrective Action(s): Ensure an approved sanitizing bucket solution (e.g.: chlorine-based) is present at the front to disinfect food contact surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a bucket of water beside the deep fryer. Operator informed that it is used for rinsing hands and to prevent burns of staff at the deep fryer station. Corrective Action(s): Remove the bucket of water beside the deep fryer. Staff must use the handwashing station in the kitchen area when handling raw meat and deep fried foods. If staff is burned from the deep fryer, use cold-running water to prevent second degree burns. Do not use a bucket of water for rinsing hands or to prevent burns. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Boxes of soy sauce observed to be stored next to bleach containers. Raw fish and raw chicken observed to be stored beside ready-to-eat foods (e.g.: tofu & meat dish) and raw vegetables in the stand-up cooler in the kitchen area. Raw chicken observed to be stored next to white onions in the walk-in cooler. Corrective Action(s): Store chemicals (e.g.:bleach) away from boxes of soy sauce. In all cooling units, store all raw meats (e.g.: raw fish and chicken) underneath all ready-to-eat foods (e.g.: tofu & meat dish) and raw vegetables to prevent possible cross-contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Live cockroaches and dead cockroaches on glue traps observed behind the chest freezers on the second floor storage. Operator informed that an external pest control company will be applying treatment to eliminate cockroach in the facility on July 6, 2021. Corrective Action(s): Clean and disinfect behind the chest freezers to remove dead cockroaches and to remove harbourage sites. Ensure that there is an on-going pest control company coming in to treat the on-going cockroach problem within the premise. Send monthly pest control reports to the District Environmental Officer. Ensure daily cleaning behind the chest freezers on the second floor storage to minimize cockroach harbourage. Corrected by: July 12, 2021. Violation Score: 3

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

Comments

Routine Inspection conducted today. Communicable Disease compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing decals and directional markers in place. Sanitizer available for customer use. Signage posted within the facility to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till and hot-holding units. Daily health check for staff conducted. Maximum occupancy sign of 5 customer posted. Handwashing sign posted. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer bucket at the kitchen measured at 100ppm. Low-temperature dishwasher measured at 100ppm chlorine. Stand-up coolers and walk-in cooler measured at 4C. Chest freezers measured at -18C. Hot-holding units measured between 60-70C. All refrigeration, freezers, and hot-holding units adheres to temperature health requirements. Overall, facility is well organized and maintained.