INSPECTION REPORT Health Protection JCHW-CRBQKM

PREMISES NAME Chui Hong (104th Ave)		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS G101 - 15665 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE April 28, 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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Kitchen had one bottle of spray sanitizer, stored under a handwash station. Corrective Action(s): Each food preparation area must have a food grade sanitizer to allow staff to properly sanitize food contact surfaces. Two additional bottles of Quats sanitizer was prepared at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station labelled "Hand Wash Only" was used by staff for food preparation. Corrective Action(s): Handwash stations must be accessible at all times to allow staff to properly wash their hands. Discontinue the practice of using the handwash station for food prep. Signage can be written in alternate languages, if staff do no read English. Staff ceased food preparation in the handwash station at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Numerous food containers were double stacked directly on top of one another in various coolers throughout the facility. Corrective Action(s): Discontinue the practice of double stacking foods directly on top of one another. Foods must be separated by a physical barrier (lid, plastic wrap, etc) to prevent potential contamination of foods. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fourteen (14) bus pans of frozen meat were thawing at room temperature in various places throughout the kitchen. Corrective Action(s): Immediately discontinue the practice of thawing frozen foods at room temperature. Frozen foods can 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. Frozen meats were relocated to the walk-in cooler at the time of inspection. Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seals by the cook line are torn and will need to be replaced. Corrective Action(s): Ensure door seals are maintained in good condition to prevent loss of cold refrigeration air and to allow for proper cleaning of door seals. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: One spray bottle was labelled bleach and had an unknown substance and one unlabelled spray bottle under the rice cooker had an unknown chemical. Corrective Action(s): All containers must be properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers should be checked weekly and relabelled as needed. Violation Score: 3

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 -17C. -Cook line prep coolers were both less than 4C (top and bottom). -Prep cooler across from main cook line was at 4C. -Kitchen under counter cooler was at 4C. -Kitchen upright cooler was at 4C. -Service area prep cooler was at 4C (top and bottom). -Service area upright cooler was at 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Scoops stored in ice/water mixture. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -General sanitation satisfactory at the time of inspection. Additional cleaning of door seals required. -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. -FOODSAFE Level 1 valid until November 23, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.