Report No. DWAG-BG6SX4

INSPECTION REPORT
Health Protection
DWAG-BG6SX4

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
September 19, 2019

TIME SPENT
1.75 hours

OPERATOR (Person in Charge)
Sunny Kin Sun Kung

NEXT INSPECTION DATE
September 24, 2019

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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 trays of BBQ chicken thigh stored at room temperature. Internal food product temperature measure at 25C. Staff stated it was cooked 40 minutes ago.
Corrective Action(s): 2 trays of BBQ chicken thigh was transerred into the walk-in cooler. Potentially hazardous food must be kept at 60C or above / 4C or below.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 inserts of fried rice stored on the hot holding units measured with an internal food product temperature of 56C. Other food items on the unit measured with an internal food product temperature of above 60C. Operator stated the rice may had been cooled to below 60C before stored on the hot holding unit. Fried rice was cooked 30 minutes ago.
Corrective Action(s): Reheat the rice to 74C before transfering to the hot holding unit again. Hot potentially hazardous food must be immediately transferred on to the hot holding unit after cooking to ensure temperature is maintained above 60C.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer stored in pails measured with a concentration of more than 200 ppm.
Corrective Action(s): Dilute the bleach sanitizer with water to lower the concentration to 100ppm to 200ppm. Next time when making bleach sanitizer, mix 2 mL of bleach with 1 Liter of water.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hot water faucet for the washing room hand washing station was missing. Hot water was not available from this hand washing station.
Corrective Action(s): Install a hot water faucet for the aforementioned hand washing station to ensure hot water is available. Correct by: Sep 20, 2019.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Fried pork stored in 3 cardboard boxes for cooling.
2. A tray of cooked BBQ chicken was stored beside raw chicken thigh inside the walk-in cooler on the top shelf.
Corrective Action(s): 1. Do not stored food items in cardboard boxes. Cardboard is a porous material and cannot be cleaned nor sanitized properly. Staff transferred the fried pork into food grade trays.
2. Raw meat must be stored separately from cooked and ready to eat product and should be stored on the lowest shelf to prevent contamination of raw meat juices.
Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back screen door was opened. This allows easy entry of pests.
Corrective Action(s): Back screen door must be closed when not in use to prevent entry of pests.
Violation Score: 3

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

Comments

Routine inspection:
- Coolers maintained at 4C.
- Freezers maintained at -18C.
- Kitchen and serving area hand washing stations provided with hot/cold running water, liquid soap and single use paper towels.
- Low temperature dishwasher dispensed 100 ppm bleach sanitizer on the plate level.
- General sanitation satisfactory.
- Organization required in the kitchen and 2nd floor dry storage area.
- Pest activities not observed. Continue to monitor any pest activities.
- Operator not able to provide recent pest control report (August 2019). Send a copy of the of the recent pest control report to the Environmental Health Officer. All pest control reports must be kept on file and available for review.

*Maintain temperature records for all refrigeration units on a daily basis.*