INSPECTION REPORT Health Protection ALUI-B4CPZF

PREMISES NAME Dragon Village Restaurant		Tel: (604) 576-9889 Fax:
PREMISES ADDRESS 5678 176th St Surrey, BC V3S 4C6		INSPECTION DATE September 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kam Kuen Fung		NEXT INSPECTION DATE 5 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: 1) Container used to store ginger/potatoes had lots of old skin peel debris in it 2) racks of sliding glass door cooler beside stove need to be cleaned 3) ceiling tiles in kitchen area need to be cleaned/wiped Corrective Action(s): Clean above mentioned areas thoroughly. Correct by: This week Violation Score: 3

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

Comments

Note: Premises has two 2 compartment sinks that they were previously approved to use as their dishwashing sinks and prep sink. Ensure that staff are using the proper 3 compartment sink method: wash with soap and water in first compartment, rinse dishes in second compartment, and fill 3rd compartment with mixture of bleach and water (1 tsp bleach per 1 liter of water) and submerse dishes for at least 2 minutes before allowing to air dry. Handsink (behing the door entrance to kitchen) was equipped with liquid soap, paper towels, hot/cold running water -Prep cooler across stoves: 3.6 deg C (no foods stored in inserts at time of inspection) -2 door prep cooler by kitchen entrance at 3 deg C -Large sliding glass door cooler in back area: 3.9 deg C -Hot held rice: 67.2 deg C -All freezers at -18 deg C or less (2 chest freezers in dry storage room) -No pests observed at time of inspection, back door has screen in place -Bleach water sanitizer available in rag bucket at 100 ppm chlorine residual -As equipment and kitchen is old, you must ensure to consistently wipe down all surfaces and clean areas thoroughly. -Operator has renewed his FoodSafe certificate, valid until 2023

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B4CPZF
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: canola oil
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