INSPECTION REPORT Health Protection KMLN-BM7VBW

PREMISES NAME HQ Chinese Skillet		Tel: (778) 355-8181 Fax:
PREMISES ADDRESS 204 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE February 27, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zou Qin		NEXT INSPECTION DATE March 06, 2020
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found cooked noodles cooling for 5 hours at room temperature, food temperature was 18 C. Corrective Action(s): Discard noodles immediately. Must cool foods quickly. From 60 C to 20 C at room temperature (use ice baths where possible) for no more than 2 hours, then cool from 20 C to 4 C in the cooler in under 4 hrs. CORRECT: immediately Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found multiple inserts of potentially hazardous foods sitting on top of prep cooler. Corrective Action(s): Must keep potentially hazards foods in the cooler, place inserts of food back into cooler as soon as food has been removed to make the dish ordered. Do not leave inserts on the counter or on top of the prep cooler. Discard all items left out for more the 2 hours. This is a repeat item, correction order has been issued. CORRECT: immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Found multiple items put away with out lids or proper cover. 2. Found food items sitting on the floor in the back hallway. Corrective Action(s): 1. Must cover all food in the coolers, freezers and dry storage with proper lids, or plastic wrap. 2. Must keep all food off of the floor by 6" or 15 cm at all times, and all food must be stored within the permitted premises not in the back public hallway. CORRECT: today Violation Score: 3

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

Comments

- Knives are being sanitized after each use with 200 ppm chlorine - Scoops appear to be kept in a clean and sanitized manner, outside of the bulk food items - Raw meats were stored on the bottom shelves in the cooler - no open cans of food were observed at time of inspection - all opened bags were properly sealed or placed into pest proof containers.