INSPECTION REPORT Health Protection CQUY-BM5Q67

PREMISES NAME Kam Ding Seafood Restaurant		Tel: (604) 464-8819 Fax:
PREMISES ADDRESS 3021 Anson Ave Coquitlam, BC V3B 2H6		INSPECTION DATE February 25, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Brendan Wu		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Various surfaces in the kitchen (floors, walls, ceilings, shelving units, etc.) are worn and showing signs of age-deterioration. Corrective Action(s): Repair, restore, and/or replace worn equipment and surfaces in the food premises. Worn and degraded surfaces can harbour germs and bacteria if they are no longer able to be cleaned and sanitized effectively. Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surfce sanitizer solution available at ≥100ppm concentration *Ensure to dilute bleach sanitizer to a ratio of ~1/2 capful per 500mL of water. Sanitizer solutions that contain excessive concentrations of bleach can cause skin irritation and strong odours, which discourages use of the sanitizer among food-handlers. - High-temp dishwasher achieved final rinse temperature of ≥71o Celsius - Overall sanitation is satisfactory - No pest activity observed during inspection