INSPECTION REPORT Health Protection ALUI-BLHS7K

PREMISES NAME Dragon Village Restaurant		Tel: (604) 576-9889 Fax:
PREMISES ADDRESS 5678 176th St Surrey, BC V3S 4C6		INSPECTION DATE February 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kam Kuen Fung		NEXT INSPECTION DATE February 06, 2020
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at time of inspection. Corrective Action(s): Operator made surface sanitizer solution during inspection (bleach solution at 100 ppm chlorine residual) As discussed, you must always have surface sanitizer solution available from open to close. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen requires organizing. Many items stored on counter by handsink not needed for operation (old equipment, tools, etc). Corrective Action(s): Remove any items not needed for kitchen operation. Store them away from your food areas. Correct by: today Violation Score: 3

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

Comments

Note: Premises has two 2 compartment sinks that they were previously approved to use as their dishwashing sinks and prep sink. As discussed, you must use the proper 3 compartment sink method: wash dirty dishes with soap and water in first compartment, rinse dishes in second compartment, and fill 3rd compartment with mixture of bleach and water (1 tsp bleach per 1 liter of water) and submerse dishes for at least 2 minutes before allowing to air dry. Vegetable washing/food prep using this sink cannot be done at the same time as dishwashing. Handsink (behing the door entrance to kitchen) was equipped with liquid soap, paper towels, hot/cold running water -Prep cooler across stoves: 3 deg C -2 door prep cooler by kitchen entrance at 4 deg C -Upright glass door coolers across dry storage room: 4 deg C or less -Hot holding at 60 deg C or greater -All freezers at -18 deg C or less -Staff/Chef has FoodSafe -Permit is posted in front area by entrance -No signs of pests at time of inspection