INSPECTION REPORT Health Protection SCHO-BYC2UJ

PREMISES NAME Neptune Seafood Restaurant & Neptune Wonton Noodle		Tel: (604) 459-8886 Fax: (604) 459-8883
PREMISES ADDRESS 1130 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE February 17, 2021	TIME SPENT 3 hours
OPERATOR (Person in Charge) Ken Ng		NEXT INSPECTION DATE February 18, 2021
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] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 76

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dimsum was found in the warming unit for dishes, internal temperature of 43C. Corrective Action(s): All potentially hazardous food must be stored at 60C or above. Operator discarded the dimsum immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Cloth rags were found on top of food contact surfaces Corrective Action(s): Ensure that cloths are stored in the chlorine bleach sanitizer buckets. Operator removed the cloths from the counters and stored them in the sanitizer bucket. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher struggling to maintain 71C for adequate sanitiation of dishes/utensils. Corrective Action(s): Contact a service technician to repair dishwasher immediately. Operator was informed that all dishes and utensils must be rewashed and sanitized. Correct by: Feb. 18, 2021 Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Hand washing sink at the dimsum area was lacking paper towel and had items in the sink 2) The back hand washing station blocked by pots and buckets 3) Staff was washing a tea kettle in the hand washing station Corrective Action(s): Ensure that hand washing stations are equipped with hot/cold running water, paper towels, and liquid hand soap at all times. Ensure that the handsinks are clear from obstructions so that it is easily accessible by staff. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) All food containers in the facility were not properly covered 2) Food being stored in containers that has holes 3) Food containers without lids were being stacked on top of each other 4) Raw meat was being stored on the top shelf above vegetables 5) Opened cans of food was found in cooler 6) Meat juices was leaking from the meat container on the top shelf onto the meat container on the shelf below Corrective Action(s): 1) Ensure all food containers are properly covered to prevent food from contamination Correct by: March 4, 2021 2) Ensure that all containers being used for food storage is easily cleanable and prevent cross-contamination from occuring Correct by: March 4, 2021 3) Cease practice of stacking food containers without lids to prevent cross-contamination. Stacking of containers can only occur if the containers have a proper covering Correct by: Immediately 4) Potentially hazardous foods such as raw meat must be stored on the bottom shelf to prevent cross contamination Correct by: Immediately 5) Food should not be stored in open cans. Operator discarded the cans during the inspection 6) Ensure that all containers are in good condition. Operator changed containers and rewashed during the inspection. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A box of frozen shrimp was found at ambient temperature on top of a prep counter by the prep sinks. Corrective Action(s): Ensure that all frozen food products are thawed under running cold water, in the cooler at 4C or below, or in a ice water bath with frequent changing inbetween. Operator moved the box of frozen shrimp to the refrigerator. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) All equipment handles were in unsanitary conditions 2) Gease build up in the walk in cooler and freezer 3) Facility is lacking in sanitiation throughout the kitchen and hard to reach areas Corrective Action(s): Develop a cleaning schedule for the facility. Deep thorough cleaning must be completed frequently. Correct by: March 4, 2021 Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Handle of the glass reach in cooler was broken and duct tape was being used. Corrective Action(s): Duct tape cannot be adequate cleaned and sanitized. Repair the door handle immediately. Correct by: March 4, 2021 Violation Score: 3

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

Comments

Routine inspection conducted with another EHO (D.K): Bar Area: - Hand washing sink equipped with hot/cold running water, hand soap and paper towel - Glass washer at 12.5 ppm iodine - Coolers at 4C or below - Ice scoop stored in food grade container outside of the machine Main Kitchen: - All cooling units are 4C or below - All freezer units are -18C or below - Hot held food at 60 C or above - Chlorine bleach sanitizer buckets measured at 200 ppm - Rice scoops and scissors stored in container with ice water - No pest activity noted during inspection. Has on-going contract with pest control company, records are available. COVID-19 Compliance: - COVID-19 safety plan is posted at the entrance way - Max occupancy of 127 people - COVID-19 signage is available throughout the facility - Contact tracing available for customers - Employee health checks are implemented - Noodle Kitchen closed for dine in, take out only - Hand sanitizers available for customers - Designated entrance and exit to maintain a single flow Required Actions: - Provide an updated sanitation plan to the EHO. Any changes to food safety plan or sanitation plan must be provided to the health department for approval.