INSPECTION REPORT Health Protection 252224

PREMISES NAME Kung Pao Wok		Tel: (604) 589-7938 Fax: (604) 279-8996
PREMISES ADDRESS 1411 - 10355 152nd St Surrey, BC V3R 7B7		INSPECTION DATE May 27, 2021	TIME SPENT 1.2 hours
OPERATOR (Person in Charge) Joey Ho / Don Guan		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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Utensil found with chicken debris on it. Operator mentioned it is not being used anymore. Health rationale: Equipment which is kept in an unsanitary manner can potentially contaminate food and cause foodborne illness. Corrective action: Operator voluntarily discarded the utensil as they mentioned it is not longer in use. Ensure all cooking utensils are properly sanitized after each use to prevent cross-contamination and foodborne illness. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

1) Temperature: -Walk in cooler at 4C -Glass door stand up cooler at 4C -All hot-holding units>60C -Rice probed at 71C -Chicken probed at 80C -Rice in warmer probed at 70C -Thermometers available in all cold-holding units. 2) Sanitation: -General sanitation satisfactory -Bleach sanitizer available for food contact surfaces - measured at 200ppm chlorine. -3-compartment sink available with drain plugs for manual dishwashing. -Handsink at front service and at back prep area equipped with hot and cold running water, liquid soap and paper towel. -No signs of pests during inspection. 3) Storage: -All food is stored at least 6 inches off the ground. -Raw food is separated from ready-to-eat food. -All foods are covered 4) Admin: -Foodsafe Level 1 trained staff on premises during inspection. -Operating permit visible during inspection.