INSPECTION REPORT Health Protection JKWK-BMBTRD

PREMISES NAME E Yong Oriental Restaurant		Tel: (604) 792-8198 Fax:
PREMISES ADDRESS 45861 Wellington Ave Chilliwack, BC V2P 2C8		INSPECTION DATE March 2, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shellsan Phromkharanourak		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of glue and personal items on shelving near food storage (rice bin). This can contaminate food if there was a spill. Corrective Action(s): Ensure to store only food products in food storage areas. Remove personal items and construction material away from food storage areas. Correction required today. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1.Reused ice cream containers were used to store raw proteins in freezers and coolers. Single use containers are not meant to be used more than once. 2. Dirty cardboard is used to line cooler and freezer shelving. Corrective Action(s): 1.Gradually replace single use containers in storage to re-usable food grade containers. Correction required in 3 weeks. 2. Do not use cardboard to line shelving as they absorb food and moisture and become contaminated. Correction required in two days. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and hot and cold running water. 200 ppm chlorine sanitizer in use in sani-buckets. Dishwasher 71.9C detected at the plate during final rinse cycle. 2 compartment sink in use for food prep. 3 compartment sink in use for cleaning and sanitation with sanitizer. Food in general protected from contamination in food grade containers and lids. Dry storage is adequate. Ensure to organize and clean storage rooms as needed. Ice machine is sanitary with dedicated scoop. Holding units: Rush hour prep items are used up in short period of time or stored in coolers at 4C or below. New meat fridge at 3.7C, vegetable fridge 3.9C, dairy and noodles fridge at 3.2C, dumpling freezer at -18.6C, storage freezer -19C meats, fridge 3.4C noodles and top -16.7C prepped meats, stand up freezer -17.6C ice cream, counter cooler at 3.3C condensed milk, beer fridge only has beer and chocolates, one glass cooler not in use. Temperature monitoring and logs in place. Ensure to keep up with daily logs; last entry was 3 days ago. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location.