INSPECTION REPORT Health Protection MBEK-CP9RHT

PREMISES NAME Ming Yan Seafood Restaurant		Tel: (778) 891-8882 Fax:
PREMISES ADDRESS 6 - 3238 King George Blvd Surrey, BC V4P 1A5		INSPECTION DATE February 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raymond Lin		NEXT INSPECTION DATE 1 Month
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 = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Open tin cans containing food observed in coolers. 2. Dry product bins at back of kitchen uncovered. Corrective Action(s): Once opened, ensure can contents are transferred to an appropriate food grade container. Ensure food is covered at all times to protect from potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris and/or oil observed throughout the kitchen in the following areas: - Cold holding units (coolers, freezers) - shelves, floor, walls. - Dry storage shelves. - Storage areas near dish pit. - Exterior of storage buckets. - Cook line ventilation canopy and equipment. Corrective Action(s): Ensure all surfaces are thoroughly cleaned to remove all debris and/or oil, and then properly sanitized. Debris/oil may potentially attract pest activity, and may potentially lead to contamination of food, food contact surfaces, and equipment. Date to be corrected by: March 7, 2023. Violation Score: 15

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

Comments

Routine health inspection. Coolers at 4 degrees C or less.* Freezer at -18 degrees C or less. Hot holding at 60 degrees C or more. Thermometers in place for coolers. Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Other sinks on the premises are properly supplied. High temperature dishwasher measured at least 71 degrees C at the utensil surface during the final rinse. Bar glasswasher measured 50 ppm chlorine in the rinse residual at the utensil surface. Bleach water surface sanitizer available at approximately 200 ppm chlorine. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. *Bar area coolers above 4 degrees C; however, coolers are being used for only non-potentially hazardous beverage storage (e.g. liquor, pop).