INSPECTION REPORT Health Protection AHEN-AG7V2A

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE November 30, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 BBQ ducks and 1 pork hot-held food item was below 60 degrees C (between 35-43 degrees C internally) for more than 2 hours in the hot holding unit. Note: The ambient temperature of the hot holding unit was about 71 degrees C and the ducks and pork were hanging in the middle of the unit which may be a cold spot. This has been a repeat violation over the past 4 routine inspections. Future repeat violations will result in the issuance of a corrective ORDER and/or violation tickets as per Fraser Health's Progressive Enforcement policy. Corrective Action(s): The above noted food items were discarded at the time of inspection. Ensure hot-held food is maintained at 60 degrees C or hotter. Probe the internal temperatures of the ducks every 1-2 hours, document these temperatures on a hot-holding log, and ensure that the food is hot-held at 60 degrees C or hotter. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food handlers were handling food wearing plastic rubber gloves that were only being rinsed between different food items. Corrective Action(s): Ensure all employees wash hands with liquid soap, then rinse them with hot water, and then paper dry them before handling food (especially between raw meat and cooked food). If gloves are to be used, ensure disposable food grade (latex-free) gloves are available for single-use by employees. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was being thawed in the sink at room temperature without any cold water being added into the sink. Corrective Action(s): Ensure frozen food is thawed either in the cooler at 4 degrees C or less and/or in the sink under cold running water/cold water that is changed every 20-30 minutes. Do not thaw meat at room temperature. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was 4 degrees C or less. Upright cooler was 4 degrees C or less (3.9 degrees C).. Upright freezer was -18 degrees C or less. A probe thermometer was available on-site. **A log was in place for marking the temperatures of the received BBQ ducks however need to be updated to reflect the hot-holding temperatures throughout the day. Hot-held rice and other food inside the inserts was 60 degrees C or hotter. 100-200 ppm chlorine sanitizer was available inside the buckets. A pest control program was in place via Steritech. Ensure enough pest control visits are implemented to prevent cockroaches from re-emerging. A follow up inspection will be conducted randomly next month.