INSPECTION REPORT Health Protection JCHY-CV6TUF

PREMISES NAME Ken's Cafe and Restaurant		Tel: Fax:
PREMISES ADDRESS 5695 176th St Surrey, BC V3S 4C5		INSPECTION DATE August 29, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Leo Chan		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed sweet and sour sauce to be measured at 43.8C internal temperature on top of flat grill. Operator informed that it was made 2 hours ago. Corrective Action(s): Re-heat sweet and sour sauce to 74C or higher and hot hold at 60C or higher. All hot potential hazardous foods must be hot held at 60C or higher. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle measured > 200ppm. Corrective Action(s): Prepare chlorine sanitizer spray bottle to measure at 100-200ppm and have it available to ensure food contact surfaces are adequately cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelving units within the domestic coolers observed to have dried up sauce and food adhering onto it. Underneath cookline observed to have built-up of grease. Corrective Action(s): Clean and sanitize aformentioned areas. Shelving units and underneath cookline must be cleaned and sanitized daily to prevent build-up of food and/or grease. Corrected by: September 5, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Front handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. 3-compartment sink available. Kitchen 3-compartment sink is also being used for handwashing. Handwashing sink at 3-compartment sink area well equipped with hot and cold running water, liquid soap, and paper towels. High-temperature dishwasher measured at 71.2C final rinse temperature. Stock bleach available on-site. 4 domestic cooler/freezer combo measured at 4C and -18C or lower respectively. Chest freezer measured at -20C.