INSPECTION REPORT Health Protection JCHW-AA4TLP

PREMISES NAME Ming and Sing		Tel: Fax:
PREMISES ADDRESS 104 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE May 19, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rachel Ly		NEXT INSPECTION DATE May 26, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were found stored inside ingredients. Corrective Action(s): Scoops must be stored in a sanitary manner to prevent the handle from potentially contaminating the ingredients. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (right side) was leaking water and door seal requires repairs - door seal prevents door from opening from time-to-time. Corrective Action(s): Service cooler to ensure it does not leak water and can properly close, preventing the loss of cold refrigeration air. Correction date: May 26, 2016. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Cold holding units were missing accurate thermometers. Corrective Action(s): Ensure cold holding units are equipped with accurate thermometers to verify proper cold holding temperatures. Correction date: May 26, 2016 Violation Score: 1

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

Comments

-Both prep coolers were less than 4C. -3 door upright cooler was at 4C. -2-door Pepsi cooler was at 4C. -Single door Pepsi cooler was at 3C. -Freezer unit was at -18C. -Hot holding of rice, hot holding cabinet, and front hot holding areas were greater than 60C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach spray bottles properly labelled and tested at 200ppm (bottle located in each food preparation area). -Washrooms clean and sanitary. -Foods generally stored off the ground and covered. -Rice scoop stored on ice and changed when ice melts. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AA4TLP
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: 0.08 hour Specific comments: Did not find foods items containing hydrogenated, partially hydrogenated, margarine, or shortening in the ingredient's list.
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