INSPECTION REPORT Health Protection YLUU-CLA3QG

PREMISES NAME On Yuen Chinese Restaurant		Tel: (604) 583-3238 Fax:
PREMISES ADDRESS 304 - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE November 17, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Regan Lau / Eric Lo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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): No corrections entered

Comments

Routine inspection conducted with the presence of the owner and 2 kitchen staff. - General sanitation was satisfactory. It's an old building, but no grease or food debris accumulated at the hard-to-reach area. - Hansinks fully equipped with liquid soap, hot and cold running water, and paper towels. - Walk-in-cooler, upright sliding door coolers below 4C. Thermometers were available inside the refrigeration units. - 4 chest freezers below -18C. - 2 Hot holding units for rice above 60C. - Ventilation hood appeared to be in a clean condition at the time of inspection. - Ice machine was not in use and its parts needs to be repaired. - Chopping block in the kitchen was in a sanitary condition. Staff knows how and when to salitize it with bleach solution. - High temperature dishwasher had a final rinse temperature of 75.6 C at the plate level. - 100 ppm chlorine sanitizer was available in buckets with wiping cloths. - Mop sink was free of flies and odour. - Chemicals were stored adequately on a shelving unit in a washroom (away from food storage and preparation areas). - No active pest activity found at time of inspection. - 2 staff had valid FOODSAFE Level 1 certificate onsite. Note: (1) Rice spatulas in use need to be cleaned and sanitized every 2 hours as no ice was supplied onsite. Remind not to store rice spatulas in stagnant water. (2) Filters of the ventilation hood system need a more frequent cleaning. (3) Regularly check the plastic baskets in the kitchen, discard the cracked ones to prevent food contamination. (4) clean the fan guards of the condenser inside of the walk in cooler as heavy dust built up on it. (5) Keep the take-out containers inside the original bags, and keep them inverted to prevent contamination.