INSPECTION REPORT Health Protection AHEN-C42U5S

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE June 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE June 23, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 59

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A few raw meat products were observed suspended from hooks near the wall by the backdoor, were stored at room temperature rather than a mechanical refrigeration unit, and were being subject to a table fan. Products were at approximately 15 degrees C. Operator stated the products were at room temperature between 1/2 hour to an hour. Corrective Action(s): Operator moved the meat products to the walk-in-cooler to store the products at a safe temperature of 4 degrees C or less. Ensure all cold potentially hazardous food products are kept at or below 4 degrees C during display and storage. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): BBQ meats hanging in the hot-holding unit, including BBQ meat ducks, were at an internal temperature above 4 degrees C and below 60 degrees C in the danger zone temperature range. Internal temperatures varied between 38 to 47 degrees C. Operator stated these meat products were placed in the hot-holding unit less than 2 hours ago. Corrective Action(s): Operator reheated the above-mentioned BBQ meat products to an internal temperature of at least 74 degrees C during the inspection. Reheating step can only be done once. Adjust the heat setting of the hot-holding unit to maintain a temperature of 60 degrees C or hotter. Ensure all hot potentially hazardous foods are maintained at a safe temperature of 60 degrees C or hotter in the hot-holding unit. If you wish to switch to time-tracking of cooked BBQ meat products in the future, submit a food safety plan to the district Environmental Health Officer for health approval prior to making any changes. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Liquid soap could not be dispensed from the dispenser at the handsink near the hot-holding unit. 2) Paper towels were jammed in the dispenser near the handsink located next to the cooking area. 3) Handsink in a washroom had an empty liquid soap dispenser. Corrective Action(s): Operator made repairs to ensure the above mentioned handsinks are supplied with liquid soap, hot and cold running water, and paper towels. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels for handwashing purposes. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Meat products were observed suspended from hooks in front of a wall near the backdoor hallway. Raw meat juices were dripping from this meat products into cardboard boxes lined with plastic liners. The plastic liners were in an unsanitary condition. The products were spaced from the wall with a small gap, however the wall nearby had black debris present on it. Corrective Action(s): Do not store any meat products in this manner to protect them from contamination; Correct immediately. Discard the cardboard boxes and the liners today. Remove the hooks from this area today. Clean and sanitize the wall; Correct within 1 week. Operator moved the meat products to the walk-in-cooler (corrected). Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of food debris was present in the following areas of the food premises: 1) Walls near the 2 sink units adjacent to the dishwasher. 2) Ceiling in the main kitchen. 3) Ventilation hood panels. 4) Dry storage rack and utility cart. 5) 2-compartment sink and handsink near the dry storage area. 6) Lids and exterior surfaces of the dry storage bins. 7) Wall by the backdoor. Corrective Action(s): Thoroughly clean and sanitize the aforementioned areas; Correct by June 23, 2021. Clean and sanitize the sinks today. Violation Score: 15

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

Comments

Other handsinks were supplied with hot and cold running water, liquid soap, and paper towels. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level. 100 ppm chlorine sanitizer was measured from the container with the wiping cloth and sanitizer spray bottle. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Dining area was closed and blocked with tables voluntarily by the Operator. The following information was provided: 1. Install a plexi-glass barrier at the point of sale in accordance with WorkSafe B.C. requirements. Refer to the "COVID-19 health and safety: Designing effective barriers" document on the WorkSafe B.C. website for guidance information. 2. Post a COVID-19 safety plan on-site in accordance with the Provincial Health Officer's Order. Refer to WorkSafe B.C. COVID-19 safety plan templates. 3. Post your maximum occupancy limit at the front entrance door that would enable a minimal of 2 m physical distancing measure to be maintained between customers belonging to different parties.