INSPECTION REPORT Health Protection RHEN-BMNQMS

PREMISES NAME Dragon River Chinese Restaurant		Tel: (604) 371-2668 Fax:
PREMISES ADDRESS D116/D117 - 20159 88th Ave Langley, BC V1M 0A4		INSPECTION DATE March 13, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wan Hong Xie		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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Prep cooler dirty. Not being cleaned during the day and is only cleaning weekly. Build up of food debris noticed around most of the upper inserts. Other work surfaces also need more regular cleaning. Corrective Action(s): Prep cooler needs to be thoroughly cleaned. Also, the surfaces must be cleaned (and sanitized) regularly throughout the day to make the end of day cleaning easier. **This is a good reason to have a sani-bucket in place and used in the kitchen area. Violation Score: 9

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

Comments

Sani-bucket MUST be used in kitchen area to manage the number of cloths in use in this area. STOP leaving wiping cloths on various work surfaces for use through day. START leaving cloths in 1/2 full bucket of bleach water (100 to 200 ppm) following 1 teaspoon bleach to 1 to 2 litres of water ratio. START changing bucket every two hours. Make sure room temperature cooling period for deep fried foods does not exceed safe time line. 30 minutes uncovered then into the cooler. Cooling unit temperatures less than 4 C Freezer below -18 C. Dishwasher not checked. Just turned on.