INSPECTION REPORT Health Protection ABRR-B5FSRX

PREMISES NAME Mr Pei Restaurant		Tel: Fax:
PREMISES ADDRESS 1724 152nd St Surrey, BC V4A 4N4		INSPECTION DATE October 11, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Tie Zheng Pie		NEXT INSPECTION DATE October 17, 2018
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 = 86

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Uncooked pork in a large bucket was left at room temperature, internal temperature was measured at 6c Corrective Action(s): - Store pork in cooler, temperature must be less than 4C Operator is going to boil the pork. Bring the food out of cooler only when you are going to cook or process it. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Cleaning cloth are stored on prep table and counters through out the kitchen Corrective Action(s): - Store all wiping cloths in sanitizer solution bucket (atleast 100ppm chlorine residual) Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Paper towel dispenser at the handsink in front serving area was blocked with containers at the front - Hand sink in dishwashing area has no soap and paper towel Corrective Action(s): - Remove all utensils and equipment away from handsink and dispensers - Replace supplies as soon as you run out of it. Ensure that the handsinks are adequatley supplied and are available at all times Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Bulk bins in dry storage area are left uncovered - Several food containers in walk-in cooler are not covered - Eggs stored on top shelf in walkin cooler - Box of raw meat left on the floor in walkin cooler - Bowls used as scoops in bulk food storage bins Corrective Action(s): Store all food items well covered with lids or plastci wrap - Store eggs on the bottom shelf to prevent cross contamination - Store all food items off the floor - Use scoops with handles and ensure that scoops are stored ina way that the handle does touch food Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat thawing on the counter in dishwashing area. Temperature measured at 3C Corrective Action(s): - Thaw all frozen products in cooler under temperature less than 4C or under running cold water Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies are observed in the kitchen - in dry storage area, near mop sink, in dishwashing area Corrective Action(s): - At the end of the day, remove all garbage and waste grease/oil - Clean floors - Clean and sanitize all food contact surfaces, including dish washing area - Flush all drains Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Excessive accumulation of grease observed on exhaust canopy, on walls behind cookline and behind cookline - Waste bins with garbage and discarded fat are stored at several areas - Dry storage area and dishwashing area are not sanitary Corrective Action(s): - Clean and maintain sanitary conditions at the ablove mentioned areas - Remove all garbage and waste fat Violation Score: 9 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)] Observation: Pet turtle was in dish washing area Corrective Action(s): Immediatley remove the pet and ensure it is not brought in the kitchen Violation Score: 5

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

Comments

- Handsink in kitchen prep area is adequately stocked - Walk-in cooler, prep cooler and drinks cooler is less than 4C - Walk-in freezer and chest freezers are less than -18C - Hot holding (rice) unit is greater than 60C - Dishwasher dispensed 50ppm chlorine residual during final rinse cycle at the dish surface - Sanitizer solution in spray bottle is 200ppm chlorine residual