INSPECTION REPORT Health Protection LKIM-AAPQJA

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 June 6, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joey Ho / Don Guan		NEXT INSPECTION DATE June 10, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts stored out of cooler at 10 degrees Celsius - CORRECTED DURING INSPECTION. Sprouts were removed from counter and placed in walk in cooler. . Cooled meat at temperatures of greater than 4 degrees Celsius. Food stored out on counter at room temperatures (25 degrees Celsius) - CORRECTED DURING INSPECTION. Food moved to cooler unit. . Raw meat from delivery at temperatures of 10 degrees Celsius - CORRECTED DURING INSPECTION . Pooled eggs, raw meat and chopped vegetables in malfunctioning cooler. Cooked chicken stored in malfunctioning cooler (internal temperatures found to be at 18 degrees Celsius) - CORRECTED DURING INSPECTION. Item discarded . Corrective Action(s): Do not store sprouts out at room temperature as they are a potentially hazardous food item. .. Ensure all cooling is done in cooler unit. No potentially hazardous food is to be remain at temperatures of greater than 4 degrees Celsius for indefinite periods of time. . All food items are to be stored in walk in cooler until such time as stand up cooler achieves temperatures of less than or equal to 4 degrees Celsius . Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Deep frying tools found in cardboard box adjacent to deep fryer. All implements were dirty & being used. - CORRECTED DURING INSPECTION . Some utensils described as "clean" were placed in clean container for use. They were not clean. - CORRECTED DURING INSPECTION . Corrective Action(s): Cardboard is not sanitary. Do not use as is not easily cleanable . .Ensure all utensils are adequately cleaned prior to storage. All food debris must be removed to be considered "clean". Remove all scoops from dry bins & wash in-between use. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution for back kitchen area missing upon arrival of inspector. Only after inspector was present was it made. Facility had been operational for over two hours. - CORRECTED DURING INSPECTION (made at 100ppm Chlorine) . Corrective Action(s): Ensure sanitizer solution is made, and used, prior to the start of the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops stored in dry bins . Raw meat and fish and pooled eggs stored above raw, cut green beans in stand up cooler - CORRECTED DURING INSPECTION. . Corrective Action(s): Remove and clean after each use. Scoops should not be stored long term in dry goods bin . Ensure all raw meats, fish and eggs are stored below ready to eat food items . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required throughout . Corrective Action(s): Floors under equipment, walls, backsplash, cooler handles etc. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up cooler at ambient air temperatures of 14.8 degrees Celsius . Corrective Action(s): Repair cooler such that temperatures of less than or equal to 4 degrees Celsius are maintained. Do not store food in cooler until temperatures of less than or equal to 4 degrees Celsius are maintained in cooler. . Violation Score: 9

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

Comments

NOTE: Prep sink blocked during inspection by small shelf. Staff observed to use 3 compartment dishwashing sink for vegetable prep during inspection. Ensure the prep sink is freely accessible at all times. Move shelf blocking sink. NOTE have walk in cooler serviced as stand up cooler is being serviced. NOTE: Last pest control inspection is noted as April 8 2016 on trap. Ensure pest control is servicing your facility. Door sweep/skirt needed for storage door to prevent pest entry into storage room. NOTE: This inspection is first and final warning for storage of food items out at room temperature. Future violations will result in fines. No potentially hazardous food item is to be stored at room temperature for indefinite periods of time. COMMENTS: - Sanitizer solution at concentrations of greater than or equal to 100ppm Chlorine (in front area) - Sanitizer solution in 3 compartment sink at concentrations of greater than or equal to 200ppm QUAT - 3 sink plugs available for use - Walk in cooler less that or equal to 4 degrees Celsius - Freezer less than or equal to -18 degrees Celsius - Hot holding temperatures greater than or equal to 60 degrees Celsius - Handsinks adequately supplied - No evidence of pests ***See hard copy in file for signatures