INSPECTION REPORT Health Protection RSHA-CRFSSU

PREMISES NAME Ladner Ming Court Restaurant		Tel: (604) 940-8855 Fax:
PREMISES ADDRESS 4770 47A St Delta, BC V4K 2P7		INSPECTION DATE May 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hai Tao Huang (Eric)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Improvements noted. Corrective Action(s): Food/ingredients are to be stored in covered food grade containers, with proper fitting lids! Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted! Corrective Action(s): Continue efforts to upgrade deteriorating surfaces. Violation Score: 1

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

Comments

- Temperature Control: No concerns noted. Monitoring is required to be conducted. Accurate temperature gauges required to be securely mounted inside all refrigeration units. Probe style temperature gauge is noted on site. - Mechanical Dishwasher: High Temp: Ok. Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner. Make effort to store all items on upper shelves. - Wiping cloth storage: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the quantity of cloths being used. Cloths are to be kept completely submerged in a sanitizer at all times.. - Food Storage: Refer to Violation Notes. - Sanitary Facilities: Ok. Single use towels are to be kept inside dispenser. - Chemical storage: Ok. Try and keep items stored off of floors. - Staff illness/hygiene: Discussed - Sanitation: Improvements noted. Ensure a routine cleaning schedule is being followed - include "hard to reach" areas. (ie: Below/under equipment.) All items are to be storedn in designated areas. Remove all/any unwanted - unused items to free up space. - Pest Control: Currently an active rodent control program is in place. Pest control reports reviewed. - Structural: Refer to Violation Notes. - Meat slicer currently not being used. - Garbage, Composting, Recycling and Oil Disposal: Improvements noted. All items are to be kept stored in covered, rodent proof containers. - FoodSafe trained staff noted on site. - Food Safety Plan and Sanitation Plans are on site. Generic flowchart previously provided.