INSPECTION REPORT Health Protection ABAN-AQXQJ5

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE September 6, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Zheng Tian Zhong		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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: There are no critical hazards.

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

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

Comments

Follow-up Inspection: - Screen mesh for screen door has been replaced and is secure. - Liquid soap dispenser on wall for server station hand sink has been removed. A pump hand dispenser has been placed at hand sink instead. - General sanitation of premises has improved. Ensure to keep up with your sanitation plan and don't forget to clean the following areas frequently as well: Under and behind equipment Dry storage areas Shelving throughout kitchen Hard to reach areas REMINDER: - Dishware must be washed, rinsed and sanitized in the dishwasher NOT in the hand sink. - Ensure proper hand washing is done at designated hand washing stations. Do not use dirty cloths to wipe hands. - Frozen foods can be thawed in any of the following methods: In the cooler at a temperature maintained at or below 4 degrees Celsius. Under cold running water. In the microwave. - Foods must be cooled down in the following manner: 1. From 60 degrees Celsius to 20 degrees Celsius within 2 hours (using an ice wand, ice water bath and/or separate food into shallow, metal pans), then 2. From 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in a cooler at or below 4 degrees Celsius). - Do not store utensils and scissors in water at room temperature as bacteria can grow in these conditions. Ensure to store utensils and scissors in dry, clean containers. If you are re-using utensils throughout the day, ensure to wash and sanitize every 4 hours.