INSPECTION REPORT Health Protection JGUU-C3CUKW

PREMISES NAME On Yuen Chinese Restaurant		Tel: (604) 583-3238 Fax:
PREMISES ADDRESS 304 - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE May 25, 2021	TIME SPENT 1.25 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 Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small amount of pre-deep fried pork (used for sweet and sour pork) was noted. Internal temperature was measured at 13 degrees C. The operator cited that these were cooked and cooled last night. The batch was just brought out (1 hour prior to the inspection). Ensure pre-deep fried pork is kept at 4 degrees C or cooler, or only have small amount out to be used immediately. Use the pre-deep fried pork within 1 hour. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two bowls of cooked white rice (internal temperature 58-59 degrees C) were observed. The operator cited that the rice was removed from heat about one hour ago. The operator has decided to keep rice in a cooler when not in use. Ensure all potentially hazardous foods (PHFs) such as rice is either kept cold (4 degrees C or less) or kept hot (60 degrees C or higher). Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of raw chicken was stored above ready-to-eat foods (cooked rice). Raw chicken was removed from the top shelf. Corrective Action(s): Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Freezers were at or below -18 degrees C. 100 ppm chlorine sanitizer was available in the bucket with wiping cloths in the kitchen and a labelled spray bottle in the front service area. Dishwasher final rinse temperature was at 75 degrees C (71 degrees C or hotter) at the plate level. 2-compartment sink and single compartment sink with overhead sprayer were in good working order. Ice machine was in a clean condition. Observed thawing of frozen food under cold running tap water. Good. No signs of recent pest activity were present at the time of inspection. All three staffs on site had valid FOODSAFE Level1 certification. Permit to operate was posted in a conspicuous location. COVID 19 inspection completed, and the checklist is completed. Please contact your district Environmental Health Officer if you have any questions.