INSPECTION REPORT Health Protection TCHN-C82PEJ

PREMISES NAME Neptune Seafood Restaurant & Neptune Wonton Noodle		Tel: (604) 459-8886 Fax: (604) 459-8883
PREMISES ADDRESS 1130 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE October 22, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ken Ng		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 No
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)

Code 302 noted on Routine inspection # TCHN-C82L78 of Oct-21-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. High temperature dishwasher measured 65.3°C at time of inspection. Unable to increase temperature after several runs. **Corrected during inspection** Temporarily converted to low temperature dishwasher near end of inspection. Measured 200ppm at plate surface. Dishwasher technician contacted to look into heater unit and will be arriving the same day to service. Inspector to revisit Oct 22. 2. Bleach residue not detected from glasswasher in bar area. Correction: 2. All glasses must be cleaned and sanitized using kitchen dishwasher (temporarily low temperature). Do not use glasswasher until unit has been serviced and bleach is detected. Correct by: immediately Code 401 noted on Routine inspection # TCHN-C82L78 of Oct-21-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Handwashing sinks are meant for hand washing only. Staff observed to be rinsing ladle and bowl in server station hand sink. 2. Handwashing sink by mop sink observed to be obstructed by large pots. **Corrected during inspection** Pots removed after identifying to staff. Staff must have access to all handsinks at all times. Correction: 1. Educate staff that hand washing sinks can only be used for hand washing. Correct by: immediately

Comments

Follow-up inspection conducted in response to report # TCHN-C82L78 Briefly reviewed findings with owner. Mechanical dishwasher in kitchen area is dual function dishwasher capable of using high or low temperature sanitizing. Currently converted to low temperature mode. Measured 50ppm @ 60.3°C at time of inspection. ensure all dishware cleaned before follow-up inspection is re-cleaned and sanitized; dishwasher did not show bleach residue at start of inspection. Bar-side glasswasher measured 100ppm bleach residual at glass surface Expired/Past best before date products removed from walk-in cooler Handsinks unobstructed and available for staff to wash hands Remaining items from inspection #TCHN-C82L78 was not checked at time of follow-up.