INSPECTION REPORT Health Protection AHEN-B4GSW6

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE September 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE September 17, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (1.5 shallow inserts of BBQ chicken legs and 6 inserts of cooked chicken, meat, and cooked vegetables) were below 60 degrees C in the hot-holding units (between 46 to 55 degrees C internal temperature) and were last checked within 2 hours. Corrective Action(s): Operator reheated the potentially hazardous food below 60 degrees C internally for less than 2 hours to at least 74 degrees C and replaced it into the hot-holding units and increased the heat setting of the hot holding units. They then voluntarily replaced the food in the shallow inserts at the end of the inspection to provide fresh food for the dinner customers as they stated that they do this everyday for their quality control. . Make sure hot potentially hazardous food is maintained at or above 60 degrees C and monitor the temperatures at least every 2 hours. Appropriate corrective actions using the 2 hour rule were reviewed with the Operator. Refer to your approved food safety plan for details. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): One dead cockroach and one small live cockroach was observed in the back area where dry ingredients are stored in covered bins. Operator stated that they had Ecolab provide a fumigation treatment when the restaurant was closed last Wednesday to suppress the cockroach levels. Corrective Action(s): Operator discarded both cockroaches and stated that they did a pest control treatment recently on September 5, 2018 and have requested a pest control report from Ecolab. Please provide this report to the district Environmental Health Officer of Fraser Health as well once it is received. . Continue monitoring for signs of recent pest activity (dead/live cockroaches, casings of cockroaches, holes in the building) and make sure you continue with pest control measures (pest control program, cleaning and sanitizing areas as per the approved sanitation plan, sanitizing preparation surfaces each morning and after each use, covering food and food contact surfaces to protect them from contamination, and sealing entry points). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease was observed along the side of the deep fryer equipment and on the floor behind the fryer equipment. Operator has stated that they clean this area on a weekly basis. Corrective Action(s): Clean the floor and surfaces around and beneath the deep fryer equipment to remove the buildup of grease and food debris; Correct within 1 week from today (by September 17, 2018). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The sliding doors of the hot holding unit case for BBQ meat were not able to be closed fully during the inspection. Operator has stated that they had maintenance work performed on this unit to enable the doors to slide more readily however there is a gap that allows air to enter the unit. . Note: Hot-holding unit temperature was at 90 degrees C at the time of inspection. Operator stated that they would increase the water level and heat setting of the hot holding unit to make sure the food temperature is at least 60 degrees C for the time being and would contact the maintenance person to determine when they can repair the alignment of the sliding doors. Corrective Action(s): Make sure the hot-holding unit is repaired so that the doors can be fully sealed without leaving a gap; Correct within 1 month. If this hot-holding unit is unable to keep the hot potentially hazardous food at an internal temperature at or above 60 degrees C, then use the second vacant hot-holding unit on-site to maintain the hot food temperatures at or above 60 degrees C; Effective immediately. Violation Score: 3

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

Comments

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Operator was washing their hands after handling money and before serving food at the time of inspection. Walk-in-cooler was at 2.4 degrees C (4 degrees C or less). Upright cooler (mostly used for prepped vegetables) was at or below 4 degrees C. Upright three-door freezer was at -22 degrees C (-18 degrees C or less). Other hot-held food (apart from Code 206) was at or above 60 degrees C. 100-200 ppm chlorine sanitizer was available in the front and back area in buckets with wiping cloths. Operator and their Mom have both completed the FOODSAFE Level 1 refresher course (valid until June 6, 2023 and June 14, 2023 respectively). Permit to operate was posted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B4GSW6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Mostly cooked meat, rice, and vegetables are served on-site. Canola oil and vegetable spring rolls complied with trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment