INSPECTION REPORT Health Protection AFOK-AZ2QF4

PREMISES NAME Neptune Seafood Restaurant & Neptune Wonton Noodle		Tel: (604) 459-8886 Fax: (604) 459-8883
PREMISES ADDRESS 1130 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE May 23, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable dicer with rollers of circular blades is not maintained in a sanitary manner as there was a build-up of old encrusted food debris. Ensure equipment is proper washed and sanitized after each use. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The food handling practice for pooling of eggs was being done for some of the food products. Pooling of eggs is not permitted as this increase the chance of Salmonella outbreaks. Stop this practice immediately. All cracked eggs must be all used at once for each individual order of food and not for numerous orders. Partially cooked chicken were cooling on a cross-bar above the mop sink. To prevent contamination of food product, do not store food product by the mop sink area. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: P-trap plumbing underneath the 2-compartment sink is leaking. Repair the leak for the leaking pipes. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Main kitchen High temperature dishwasher achieved a finial rinse temperature of at least 71C at plate level. Ensure to monitor unit daily to ensure adequate wash and rinse temperatures are achieved. All cooler units at 4C. Freezer units between -10C to -18C. Majority of the food items were properly covered. Hand washing stations satisfactory. No pest activity noted. Dry storage area satisfactory. 200ppm chlorine solution available in food preparation area. However, ensure all wiping rags are stored within the solution. Hot holding of food products at 60C. Based on conversation with chef, no egg washing is used on egg tarts after they are cooked. Chopping knives stored within proper knife holders than can be washed and sanitized. Front bar for main restaurant Glass bar washer achieved a final rinse concentration of 100ppm. Ensure chlorine test papers are available to monitor unit daily. Cooler units at 4C. No pest noted. Noodle kitchen Hand washing station satisfactory. Cooler units at 4C Hot holding of foods at least 60C internally. 200ppm chlorine solution available in food preparation area. However, ensure all wiping rags are stored within the solution.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AZ2QF4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment