INSPECTION REPORT Health Protection BCUD-AU2VU7

PREMISES NAME Main Choice Chinese Restaurant		Tel: (604) 591-8677 Fax:
PREMISES ADDRESS 13393 72nd Ave Surrey, BC V3W 2N5		INSPECTION DATE December 14, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chiming Chan		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Repeat violations: 1) Sprouts left out at room temperature in a water bath. No ice present, measured 15C (room temperature) 2) Partially cooked pork found beside fryer at 15C (room temperature) Corrective Action(s): Cold hazardous foods must be kept 4C or below at all times. In heavy use times like lunch and dinner rush, only small portions can be brought out. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 3-4 staff in kitchen area actively cleaning and cooking. Single kitchen hand wash sink was getting used as a raw meat prep area instead of its required hand washing station. Corrective Action(s): Never use this small sink for food preparation - use only the large stainless steel (easy to clean) sinks for food preparation, and immediately wash, rinse, and sanitize after use. The small sink is to be used ONLY for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Organization of food products required at prep cooler. Found raw (partially) meats in loose containers on top of veggies and other items. Keep hazardous food products in secure containers, fit well into the insert slots in your prep cooler. 2) Shallow plastic food bins require a thorough wash down. Food contact surfaces must be washed, rinsed, and sanitized after use. You cannot reuse equipment without fully cleaning and sanitizing it. 3) Beef prep occurring on counter with clutter and equipment all around. Raw food preparation must occur in a clean, open area where there is little risk of cross contamination. Use your designated food prep surfaces, not your small hand sink area for handling raw meats. Corrective Action(s): Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Large box of white shrimp on site left out Corrective Action(s): When you receive a delivery of hazardous food product, immediately put it away to prevent it from growing bacteria. If large boxes don't fit, dispense it into smaller containers immediately. Thawing must ALWAYS occur under cold water or the fridge. Violation Score: 1

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

Comments

Front hand sink supplied with liquid soap, hot/cold running water, and napkins. **Please install a better paper towel dispenser for easy use. Prep cooler 3C below, 5C at inserts Standing kitchen cooler 3-4C 3 door standing cooler/ freezer at -1C, and -6C Veggie cooler 4C Front beverage cooler 5C Chest freezers -16C, -16C, and -15C from door to wall Hot held rice and soup measured >60C Dishwasher measured 50ppm chlorine sanitizer residual Tables getting wiped down with an alcohol based cleaner **Please use regular bleach sanitizer to prevent the spread of colds, and bacteria. Use soap to remove grease, then sanitize afterwards. Bleach sanitizer not available for use at kitchen **Always have a pre-mixed container or spray bottle of bleach sanitizer to do general wipe up of your counters, cutting boards, etc. General sanitation a bit cluttered, but satisfactory. No evidence of pests