INSPECTION REPORT Health Protection JCHW-CMRR6K

PREMISES NAME Chui Hong (104th Ave)		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS G101 - 15665 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE January 4, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jeongmin Lee		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Staff member was observed using a cellphone with gloves and did not change gloves before working with food. 2) A hand dip was being used by the fryer area. Corrective Action(s): 1) Review with staff proper hand hygiene practices. Ensure staff change their gloves when their hands become potentially contaminated. Staff changed gloves at the time of inspection. 2) Immediately discontinue the use of a hand dip for handwashing. Stagnant water can result in potential cross contamination. Staff must wash their hands properly at the handwash stations when their hands become contaminated. Hand dip was removed at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bleach was too strong and resulted in the test strip bleaching out. 2) Raw foods were stored above potential ready-to-eat foods. 3) Oyster sauce was stored in an opened metal container. Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm are considered toxic for health. Bleach was diluted to 200ppm at the time of inspection. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. 2) Ensure raw foods are stored below or separately from potential ready to eat foods to prevent potential contamination of foods. Food items were re-arranged at the time of inspection. 3) Once canned foods are opened, the contents must be transferred to food grade containers with proper protection to prevent potential contamination of foods. Oyster sauce was transferred to a plastic insert at the time of inspection. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two packages of frozen squid were thawing at room temperature next to the fryer. Both items were still frozen. Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a cooler at 4C or less to prevent the potential growth of pathogens and or the formation of toxins. Squid was placed in the walk-in cooler at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet mats were found in the food preparation area. Corrective Action(s): Discontinue the practice of using carpets to line floor surfaces. Surfaces must be smooth, non-absorbent, and easily-cleanable. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Neither operator with FOODSAFE Level 1 was present at the time of inspection. Both staff with FOODSAFE Level 1 certificates expired July 29, 2018 (certificates did not have expiry dates). Corrective Action(s): While in operator, at least one staff in the facility must have FOODSAFE Level 1 or equivalent training. Either one of the operators needs to be on-site during hours of operation or additional staff will require FOODSAFE Level 1 or equivalent training. Certificates which do not have expiry dates expired on July 29, 2018. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Kitchen prep coolers (3) were at 4C (top and bottom). -Kitchen under counter cooler was at 4C. -Kitchen upright cooler was at 3C. -Service area prep cooler was at 4C (top and bottom). -Service area upright cooler was at 4C. *Service area chest freezer has been removed from the facility. -Cooked beef wrapped in plastic wrap and rapidly cooled in the walk-in freezer. -Hot holding was greater than 60C. Operator stores gravy at room temperature during rush periods - operator places enough food to be used up during the rush period. -Chicken was cooked to greater than 74C. -High temperature dishwasher had a final rinse temperature of 71C on consecutive cycles during the final rinse (minimum of 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats and bleach sanitizer bottles clearly labelled to identify their contents. -Quats sanitizer was tested at 200ppm. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. *Ensure rice scoops are changed or washed and sanitized every 2 hours. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.