INSPECTION REPORT Health Protection MBEK-CKJUJS

PREMISES NAME Sungiven Foods - Kitchen		Tel: (604) 376-4448 Fax:
PREMISES ADDRESS 104-108 - 3211 152nd St Surrey, BC V3S 3M1		INSPECTION DATE October 25, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jiezhen Liao		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Pork and vegetable buns stored within large, enclosed hot holding display unit were measured at an internal temperature of 49 to 52 degrees C. It was stated that pork buns were placed into unit approximately 3.5 hours ago. Temperature gauge on unit was approximately 52 degrees C. Note: 21 pork/veggie buns in total. 2. Five packaged burgers stored in small (central) hot holding display unit were measured at an internal food temperature of approximately 40 degrees C. Items held within unit for greater than two hours, per staff. 3. Six sealed cups of soy milk were stored within store area open display case. Internal temperature ~30 to 40 degrees C. 4. Small platter (covered) of individual sausage samples stored at ambient temperature. Internal food temperature approximately 20 degrees C. Note: No hot holding temperature logs available for today (October 25, 2022). Corrective Action(s): All of the above-noted items are discarded. Ensure hot potentially hazardous food items are maintained at 60 degrees C or more, to limit the growth of potential pathogens. Units to be adjusted to higher temperature setting capable of maintaining foods at 60 degrees C or more prior to use for potentially hazardous food items. An approved time-tracking system must be in place if hot potentially hazardous food items are to be kept at less than 60 degrees C. 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

Routine health inspection conducted. - Coolers at 4 degrees C or less. - Freezers at -18 degrees C or less. - Raw food items not stored above ready-to-eat items. - Thermometers in place at cold holding units. Probe thermometer on site. - Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. - Quaternary ammonium compounds (quats) sanitizer available from dispenser at three-compartment sink, in sanitizing buckets, and in labeled spray bottles at 200 ppm. - Equipment and utensils stored in sanitary condition. - Three compartment sink is equipped for manual ware washing. - General sanitation excellent. No signs of pest activity observed at time of inspection. - Cold holding temperature logs maintained. - FOODSAFE requirements met at time of inspection.