INSPECTION REPORT Health Protection KSTE-B6YU53

PREMISES NAME China Kitchen Restaurant		Tel: (604) 463-0001 Fax: (604) 463-9768
PREMISES ADDRESS 220 - 22805 Lougheed Hwy Maple Ridge, BC V2X 2V7		INSPECTION DATE November 29, 2018	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) Sai Keung Tong		NEXT INSPECTION DATE December 03, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine is showing a small amount of mildew inside. Mildew and mould will contaminate ice. [Date to be corrected by: December 3, 2018] Corrective Action(s): Turn off machine and discard ice. Clean all internal surfaces of ice machine with detergent and water, rinse with water, and apply 100 ppm chlorine sanitizer. Turn machine back on. Clean machine as often as necessary to prevent build-up of mould and mildew (e.g. every month). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution in-use. Wiping cloths left out on kitchen food contact surfaces. Mixed up 100 ppm (1/2 teaspoon bleach in 1 L of water) chlorine sanitizer solution with manager during inspection. Manager explained to kitchen staff the need to soak wiping cloths in sanitizer. *Ensure that the solution is changed every 2 hours or sooner. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up on equipment and underneath equipment in cook line. Grease is a fire hazard. *Cardboard should not be in this area as it will add fuel to a grease fire [Date to be corrected by: December 3, 2018] Corrective Action(s): Clean the kitchen cook line thoroughly to remove all grease and debris. Violation Score: 3

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

Comments

General Comments Handsinks equipped with hot and cold running water, liquid soap and paper towel High temperature dishwasher reached 72C at the plate level upon final rinse cycle Glasswasher had 12.5 ppm iodine present at cup level upon final rinse cycle Coolers operating at </= 4C Freezers at adequate temperatures Hotholding table at >= 60C; utensil handles away from the food Reminder: To cool foods properly, must achieve a temperature decrease from 60C to 4C in 6 hours. This requires placing cooked foods in shallow containers in the cooler as soon as possible. UV fly trap working General sanitation is good No signs of pests observed Permit posted with valid decal