INSPECTION REPORT Health Protection RWOG-AQ9QEL

PREMISES NAME China Kitchen Restaurant		Tel: (604) 463-0001 Fax: (604) 463-9768
PREMISES ADDRESS 220 - 22805 Lougheed Hwy Maple Ridge, BC V2X 2V7		INSPECTION DATE August 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sai Keung Tong		NEXT INSPECTION DATE August 22, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Debris was noted in the following areas: - the fan covers in the walk-in cooler and walk-in freezer - the gaskets around the drawer coolers near the cookline - the knife holder by the chopping block Corrective Action(s): Ensure that all these areas noted are cleaned and sanitized as per your sanitation plan. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available at the time of inspection. Corrective Action(s): Have a bleach solution measuring 100ppm chlorine (5mL of unscented household bleach in 2.5L of water) available at all times to wipe down your food contact surfaces. Staff made a sanitizing solution at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff does not have FOODSAFE Level 1 or equivalent. Corrective Action(s): Ensure that at least one staff member with FOODSAFE Level 1 or equivalent is on shift at all times. Violation Score: 1

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot holding table (buffet) measured 60C or hotter - Temperature logs available for review - Dishwasher measured 72C at the final rinse cycle - Bar glass washer measured 12.5ppm iodine, testing kit and sanitation log available - Handwashing station stocked with soap, paper towels and hot and cold running water - Dipper well running - Screen door in place to prevent pest entry Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018