INSPECTION REPORT Health Protection JCHW-CE9RSX

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE May 9, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Doug Chan		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food was double stacked in the upright cooler without a physical separation between the items. 2) Bleach was stronger than 400ppm. Back bleach bottle bleached out test strip. 3) Sauce was stored in an opened metal can. 4) Scoop was stored with the handle in the ingredients. Corrective Action(s): 1) Ensure foods which are double stacked are physically separated by a physical barrier (lid, plastic wrap, etc) to prevent potential contamination of foods. 2) Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Concentrations in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1L of water. 3) Once canned food items are opened, contents must be transferred to a food grade container to prevent potential contamination of foods. 4) Ensure scoops are stored in a sanitary manner to prevent handles from potentially contaminating the ingredients. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Upright cooler was at 4C. -Upright freezer was at -24C. -Hot holding of rice was greater than 60C. -Hot foods are stored at ambient temperature, but time tracked. Time labels present on all food items. Food items which are not sold within 2 hours are discarded. -Barbeque meats are purchased off-site and reheated to 74C with oven on-site. -Cooked foods rapidly cooled and were at 4C. -Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs and bleach available. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Chopping block in good condition and knives stored in a sanitary manner. -Raw meats properly stored below and separately from ready-to-eat foods. -General sanitation good at the time of inspection. -Professional pest control services are offered by T&T's contractor. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until June 14, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.