INSPECTION REPORT Health Protection JPAK-CGJMCU

PREMISES NAME BBQ King Delight Inc		Tel: (604) 581-4069 Fax: (604) V3R- 4E5
PREMISES ADDRESS A - 8973 152nd St Surrey, BC V3R 4E5		INSPECTION DATE July 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiao Yan Hong		NEXT INSPECTION DATE July 21, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Three compartment sink for ware washing not adequate. When inquired, operator was using only the third compartment sink to wash utensils are large pots that do not fit into the dishwasher. First two compartments used for food preparation at the time of inspection. When ware washing, all three compartments must be in use, first sink for washing, second sink for rinsing and third sink for sanitization. Corrective Action(s): Required operator to follow proper ware washig methods; post card on the wall above the sinks. Ensure to follow those steps for proper ware washing methods. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Overall sanitation is satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezer at -18 C or lower Hot holding unit at 60 C or higher Bleach sanitizer available; detected >>200ppm of residual chlorine. Ensure to have 100 - 200 ppm of residual chlorine only (1 cap / gallon of water). Three compartment sink used for dual purposes; preparation and ware washing. **Operator was marinating raw meat in the middle sink at the time of inspection; first compartment filled with chicken and water; third compartment with water. When inquired, operator stated that the third compartment is for ware washing. No prep sink available in the premises. Operator must ensure to clean and sanitize the three compartment sinks before and after each use. All three compartments must be used for one purpose at a time; either prep or ware washing.**\ High temperature dishwasher was not measured as the temperature was not high enough at the time of visit. Observed numerous number of pigs on steel hanger at room temperature. When probed, measured the temperature at 5-8 C. Operator indicated that they were delivered within 30 minutes, about to go into a cooler. Observed a barbecued pig hanging on steel hanger in the middle of the hallway, dripping grease onto the floor. The temperature was above 60 C when measured. Operator moved the pig into an oven to keep it warm at the time of inspection. **Premises is old and small, tight for space. May need to limit the quantity of orders and preparation due to limited storage space and cooler space. Follow up will be conducted to discuss FSP and check high temperature dishwasher.