INSPECTION REPORT Health Protection AFOK-ATQUFY

PREMISES NAME Szechuan Zeng's Restaurant		Tel: (604) 498 5766 Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE December 4, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhi Xin Luo		NEXT INSPECTION DATE December 05, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 52

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes, plates, bowls, serving utensils and other food contact surface washed in the dishwasher has not been adequately sanitized as the dishwasher is not in good working order. Facility had ceased all dine in-service at the time of inspection and had closed the facility for dine in-service. Meat slicer not adequately washed and sanitized as there was a build-up of old food debris at the top guard of the slicer. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in the flour bin area in back of the kitchen, tea pot area in the front serving area, and it back storage area by the hot water tank. Owner needs contract a reputable pest control company to help rectify and monitor the pest problem. Pest report must indicate the following: - identify and seal all potential entry point - location of traps setup within the premises. - level of activity. - corrective actions to be taken to rectify the pest problem. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thorough cleaning is needed in the following areas: - Behind walk-in cooler and stand-up cooler (build-up of old food and grease) - Behind cook line (build up of black grease) - Underneath 2 compartment sink and dishwasher (pooling water) - Shelving unit for clean dishes by the cook line (build-up of old food debris) Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher not in good working order. A final rinse temperature of 62 to 68C was achieved at plate level. Owner had contacted the dishwasher technician and will be on-site before 5pm. Corrective Action(s): Violation Score: 9

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

Comments

Routine inspection conducted and the following were noted at the time of inspection. hand washing station in the kitchen is equipped with hot/cold water and not obstructed. Walk-in cooler, stand-up cooler, and un-counter prep cooler at 4C. Chest freezers at -18C. Food items covered within the cooler units. Raw meats were stored below and separate from ready-to-eat and vegetable products. Chlorine sanitizer available in spray bottle. Ensure used wiping rags are not stored on any food contact surface. Used rags must be disposed of or store in a sanitizing solution.