INSPECTION REPORT Health Protection ASIU-CZQUWK

PREMISES NAME Rickshaw Chinese Food		Tel: (604) 581-1161 Fax:
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE January 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tian Qing Guo		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Handles of scoops stored directly in contact with dry food ingredients. This can potentially lead to cross-contamination of dry food ingredients. Corrective Action(s): Ensure that dry food ingredients do not come in contact with handles of scoops. Corrective Date: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *Repeat Violation* - 1) mold like build-up and food debris observed on the walls, ceiling, and shelves in both walk-in coolers 2) Food debris and grease-build up noted under and behind the cook line, including the vents Corrective Action(s): Clean and sanitize the above-mentioned areas focusing on the hard-to-reach areas. Ensure that foods are removed from the walk-in cooler before cleaning and sanitizing Correction date: 1 week Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At time of inspection, no staff on duty with FOODSAFE Level 1 or equivalent certification Corrective Action(s): Ensure that at least one staff member, in the absence of the operator, has FOODSAFE Level 1 or equivalent certiification Correctie date: 1 week Violation Score: 1

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

Comments

Routine Inspection Temperature All coolers registered a temperature of <= 4 deg C All freezers registered a temperature of <= -18 deg C All hot holding registered a temperature of >= 60 deg C Cooling procedures discussed with staff Sanitation Overall sanitation requires improvement. (see code 306) Handwashing station supplied with hot and cold running water, liquid soap and paper towel Low temp dishwasher registered at 50 ppm chlorine on plate surface Food contact sanitizer in bottle registered at 100 ppm chlorine No signs of obvious pest activity Note: Once a staff member is enrolled into a FOODSAFE level 1 or equivalent course, please forward the date of enrolment via an email to the Health Inspector. Once successfully completed, notify your Health Inspector.