Fraser Health Authority



INSPECTION REPORT
Health Protection
ABRR-BDAUTS
PREMISES NAME
KW Gardens Chinese Restaurant
Tel: (604) 588-8863
Fax:
PREMISES ADDRESS
2338 King George Blvd
Surrey, BC V4A 5A5
INSPECTION DATE
June 19, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Ken Han
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): - Cut vegetables and mung beans stored at room temperature. Internal temperature was measured as - mung beans at 6C and cut vegetables at 8C
Corrective Action(s): - All foiod items were moved to the cooler
- Store all potentially hazardous food items in the cooler at temperature less than 4C
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: - Bowls used for scooping food from bilk bins in dry storage room
- Containers with food are stored on the floor in walk-in cooler
Corrective Action(s): - Use scoops with handles and ensure that the scoop are stored in such a way that the handle does not come in contact with the food
- Store all containers with food items off the floor in walk-incooler
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Small leak is observed from below the dishwasher
Corrective Action(s): Fix the leak to prevent water accumulating in the dishwashing area and to maintain sanitary conditions
Violation Score: 1

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

- All handwashing stations in kitchen, bar area and staff washroom are supplied with hot and cold running water, soap and paper towel.
- Two compartment dishwashing sink and prep sink are supplied with hot and cold running water.
- High temperature dishwasher measured at 71C at the dish surface during final rinse. NOTE: Run several cycles before you run dirty dishes through dishwasher. Ensure that the temperature at the gauge is 82C
- Glass washer dispensed 50ppm chlorine during final rinse cycle.
- Quats sanitizer in spray bottle is measured at 200ppm quats concentration.
- All coolers - walk-in cooler, 2 upright glass coolers, prep-cooler and bar cooler are measured at less than 4C.
- Walk-in freezer is measured at -21C.
- Hot holding unit for sauce and rice is measured at greater than 60C.
- Food storage is satisfactory.
- No evidence of pest activity is noted.
- Foodsafe certified staff is present on site
- General sanitation is satisfactory