INSPECTION REPORT Health Protection VCHN-AC8QLW

PREMISES NAME Szechuan Zeng's Restaurant		Tel: (604) 498 5766 Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE July 26, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhi Xin Luo		NEXT INSPECTION DATE August 02, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 71

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal food product temperature of intestine 11 degrees C., cooked pork in water 14 degrees C., and pooled egg 9 degrees C. Corrective Action(s): Above noted cold potentially hazardous foods stored in the under counter cooler discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use. Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is available for wiping down food contact surfaces and equipment. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection designated hand wash station obstructed from use by having a cutting board and basket of preserved vegetables placed on top of it. Faucet turned away from sink and hot water supply turned off. Corrective Action(s): Ensure the designated hand wash station is clear of obstructions and available for use at all times. Hot/cold running water, liquid soap, and single use paper towels to be provided at all times. Further non compliance will result in the issuance of a violation ticket. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Numerous containers of food not covered to protect from contamination. Observed stacking of one container of food on top of another without a tight fitting lid. Cloth used to cover food in the walk in cooler. Scoops and other dispensing utensils stored directly in dry products. Corrective Action(s): Ensure all food is protected from contamination at all times. - Cover food products with tight fitting lids or food grade wrap. - Store scoops and other dispensing utensils outside of food products in a sanitary manner. . Correct immediately. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Screen door left slightly open using a makeshift door stop. Corrective Action(s): In conjuction with the poor sanitation of the kitchen a pest infestation is a strong possibility. Ensure the screen door is securely in place to prevent potential pest entry into the premise. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise sanitation is poor. Food debris and grease accumulations observed throughout the kitchen. Corrective Action(s): Premise requires a thorough cleaning and sanitizing. Focus cleaning efforts in/around/underneath the cooking line, all shelves, all aspects of the exhaust canopy, in/around the grease trap, handles to coolers, fan covers inside the walk in cooler, etc. Correct immediately. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under the counter cooler ambient air temperature 7-8 degrees C. Internal food product temperature of food products stored ranges from 8-14 degrees C. Corrective Action(s): Service the under the counter cooler and ensure unit is capable of maintaining cold potentially hazardous foods at or below 4 degrees C. Until serviced do not use to store any cold potentially hazardous foods. Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Walk in cooler at 2 degrees C. Sliding glass door cooler at or below 4 degrees C. Freezers at or below -18 degrees C. Rice hot held above 60 degrees C. Dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Note: monitor and record temperatures of all coolers and freezers.