INSPECTION REPORT Health Protection JMAA-B2ZVFY

PREMISES NAME Rickshaw Chinese Food		Tel: (604) 581 1161 Fax: (604) 957 9469
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE July 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hou Yuin Cheng		NEXT INSPECTION DATE July 30, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep fried chicken (~200 g) left outside at an internal temperature of 36C, 3 hours after being cooked. Corrective Action(s): Deep fried chicken was discarded at time of inspection. You must place the chicken in the cooler after it has cooled down. Food must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours to prevent growth of bacteria that could cause foodborne illness. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Recently cooked rice stored at room temperature at an intenral temperature of 42C. Owner stated that the rice is left on the counter so that it can be placed directly into the wok to fry. Corrective Action(s): This is not an acceptable practice. Rice was reheated to 74C, then hot-held at 60C. Rice must be hot-held at 60C or greater at all times to prevent growth of bacteria that could cause foodborne illness. Deep-frying afterwards may not remove the toxins that bacteria produce. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine contains mould and mildew along the edges above where ice is dispensed. Corrective Action(s): Ice machine emptied at time of inspection, then cleaned and sanitized with 200 ppm bleach. Ensure that the ice machine remains in sanitary condition to protect ice from being contaminated with mould and mildew. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach spray bottle contains >> 200 ppm chlorine residual. Employee states that it is only used at the end of the day. 2. Multiple utensils in tray are not properly cleaned and sanitized, including ladles and knives which are coated in oil. Corrective Action(s): 1. Bleach spray bottle was re-prepared (1 tsp of bleach per litre of water) to yield a 200 ppm solution. It must be used continuously throughout the day, not just at the end of the day, to sanitize food contact surfaces. 2. Utensils and tray were run through dishwasher at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Both back doors wide open. One screen door is not intact, the other exit has no screen door at all. Corrective Action(s): Install intact screen door for both back doors if you plan to leave them open during operation, to prevent flies and pests from entering the facility. Date to be corrected by: August 10, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require further cleaning: 1. Area underneath ventilation canopy 2. Floor underneath the cook line 3. Corners of walk-in coolers 4. Area behind back door where dry storage bins are stored Corrective Action(s): Thoroughly clean and remove the grease / food debris from the areas mentioned above. It is important to keep your facility in sanitary condition to protect food from contamination. Food debris can also be an attractant for pests. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in coolers at 4C - Stand-up coolers at 4C - Walk-in freezer and stand-up freezer at -18C - Sweet and sour sauce hot-held at 68C - Rice in rice cooker hot-held above 60C 2. Hygiene and Sanitizing - Handwash stations in restrooms and kitchen space supplied with hot/cold running water, liquid soap, and single-use paper towels - Low-temperature dishwasher sanitizes at final rinse cycle with 50 ppm chlorine residual 3. Storage - All food items are stored at least 6" off floor - Food-grade bins are secure, scoops stored inside with handles protruding outwards 4. Pests - No evidence of recent pest activity at time of inspection, with the exception of several flies which have entered the facility due to the open door - Facility contracts professional pest control company to conduct monthly audits. Last inspection by the company on July 25, 2018 noted that the back door area was "filthy" and that door was wide open, which corroborates with today's observations. No evidence of rodents were observed in the company's inspection 5. Administrative - Permit posted - Operator has FoodSafe 1 A follow-up inspection will be conducted to ensure that cleaning has been conducted in facility. Reminders: Be mindful of temperature control. Foods should be kept cold below 4C or kept hot above 60C at all times.