INSPECTION REPORT Health Protection JCHW-C85RFK

PREMISES NAME Kwan Kee Noodle House		Tel: (778) 706-6669 Fax:
PREMISES ADDRESS 101D - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 25, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jianli Zhong, Kui Cai		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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop was stored inside dry ingredient container. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed from the container at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish was thawing in a sink with standing water. Corrective Action(s): Ensure frozen potentially hazardous foods are thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Water was turned on at the time of inspection. Violation Score: 1 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pail was unlabelled Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Upright sliding door cooler was at 4C. -Upright single door cooler was at 4C. -Under counter freezer was at -15C. -Cooked foods are rapidly cooled in the under counter freezer, prior to moving to the cooler unit. Cooked brisket was at 4C. -Hot holding was greater than 60C. Foods are cooked to greater than 74C and then hot held. -Cleaning and sanitizing carried out in the 2-compartment sink. Bleach and sink plugs available. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Equipment was found to be clean and sanitary. -Tongs/chopsticks (used to handle raw meats) stored in the front area in a container of water. Water is changed every 2 hours - records are maintained. -General sanitation good at the time of inspection. -facility is serviced weekly by a professional pest control operator (contract is for entire complex). -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until May 1, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.