INSPECTION REPORT Health Protection CPAK-ADKQGF

PREMISES NAME Ming & Sing Chinese Express		Tel: (604) 940-8470 Fax:
PREMISES ADDRESS 106 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE September 7, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Ly		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of foods stored in buffet warmer checked at this time. Fried rice, and 3 different kinds of deep fried meats had internal temperature ranging in between 57-59'C. Staff had advised all foods placed <20 minutes prior to the inspection and adjusted temperature knob at this time. Corrective Action(s): Ensure all foods in the warmer are stored at 60'C or above at all times. Do not store foods below 60'C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoop again stored in stagnant water. Staff had changed the scoop and filled the container with ice. Corrective Action(s): Ensure the scoop is stored in ice at all times. Violation Score: 3

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

Comments

Follow-up inspection conducted to check temperatures of food stored in warmer. - As mentioned above, all hot foods must be stored at or above 60'C. If facility wants to use time monitoring system the change must be made on the food safety plan. This issue has been discussed already during previous inspections, but health department had not received any information regarding this. According to BC Food Premises Regulation section 14(2) 'every operator must ensure that potentially hazardous food is stored or displayed at a temperature of not more than 4'C or less than 60'C', section 23 (2) 'every operator of a food service establishment must develop, maintain and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment' and (4)(b) every operator of food premises 'where food is processed or prepared must develop, maintain and follow written procedures referred to in section (2) that are approved by a health officer." If hot foods are observed to be stored below 60'C during any future inspections, Correction Order or Violation Ticket(s) will be issued under the above sections. Follow-up inspection for general operation is still to be conducted within a month. Please contact the health inspector to discuss.