INSPECTION REPORT Health Protection ADIG-CSQSFS

PREMISES NAME New Dragon House Restaurant		Tel: (604) 857-5788 Fax:
PREMISES ADDRESS 27538 Fraser Hwy Aldergrove, BC V4W 3N5		INSPECTION DATE June 12, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jian Xin Rong		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Cook cutting large amounts of raw beef, then raw chicken on same surface; no sanitizer available for cleaning prep table. Only one prep table for both meat and vegetables. Bleach is available. Cloth to wipe down appears stained and dirty. 2. Beef blood in bucket in sink being filled with dish detergent and water. Corrective Action(s): 1. Operator made sanitizer with EHO during the inspection. New cloth used to submerge in sanitizer. 100ppm Chlorine. Best practice is to clean and sanitize surfaces and cutting boards between species. Always clean thoroughly between raw meat prep and vegetable prep; OR prepare vegetables first. Clean and sanitize board, remove blood on tables before starting new prep. 2. Poor out blood; rinse and clean any visible meats, fats and blood before filling sink with fresh hot water and detergent. Start clean by cleaning down both 2 comp sinks before dishwashing. Raw meats should be rinsed and thawed in bin, in separate prep sink away from dirty dishes. OR Date to be completed by: Immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Underneath main grill has built up of grime and grease. 2. Main cook line counter underneath prep table has various clutter, single use items and other dirty bowls. 3. Shelving at end of hall and along flour storage bins has scattered flour. Corrective Action(s): 1. Scrub and clean hard to reach areas, especially under equipment. (2 weeks) 2. Clean and do inventory of bowls and counters along prep line. Ensure this area is clean and sanitary. (Today) 3. Wipe down counters and shelves in dry storage area, remove all traces of flour to prevent pests. (Today) Date to be completed by: Today Violation Score: 9

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

Comments

Hand wash stations supplied with liquid soap and paper towels in dispensers. Hot holding noodles and fried rice >60C. Cooler - seafood items <4C. Walk in cooler <4C. Walk in cooler items: Majority of items are covered and protected from contamination. Freezers <-18C. Thawing: raw meats thawing on lowest shelf in walk in cooler, thank you. Thawing of chicken under cold running water. Dishwasher, Chlorine 100ppm. Dry storage area: flour, sugar, starches are covered, protected from contamination. Ventilation grills do not appear to have excess grease. No signs of pests at the time of inspection. Some light showing at bottom of door, end of the bathroom hall - replace door sweep to prevent pest entry.