INSPECTION REPORT Health Protection DSOG-B9XVBS

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE March 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops stored in lukewarm water. Corrective Action(s): Store all rice scoops in ice bath. Correct by: Today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease and food debris in the following areas: - floors around the dry storage area have significant pooling of water - on sliding doors of the upright cooler - underneath the dishwasher and three compartment sink - on the floors of the walk in cooler - on wire racks inside refrigeration units Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule and clean even in hard to reach areas. Correct by: One week. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet mat being used in the kitchen. Carpet mat is soiled with grease and food debris. Cardboard being used on the floors in the main kitchen. Corrective Action(s): Discard both the carpet mat and cardboard. Use rubber mats instead. Correct by: One week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ceiling tile not properly installed above the main kitchen. Corrective Action(s): Properly install all ceiling tiles to prevent any physical contamination of food. Correct by: One week. Violation Score: 3

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

Comments

- General sanitation needs improvement. See the violation section. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration. - Low temperature dishwasher dispensed 50ppm chlorine sanitizer at 30C at the plate's level during the final rinse cycle. You must monitor the dishwasher daily using appropriate chlorine test strips. - Surface sanitizer available in designated buckets at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. The operator implements own pest control management system. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - All hotholding units (rice warmers) > or = 60C - Daily temperature logs must be kept on site and up to date.