INSPECTION REPORT Health Protection ALUI-B8YSW8

PREMISES NAME Dragon Village Restaurant		Tel: (604) 576-9889 Fax:
PREMISES ADDRESS 5678 176th St Surrey, BC V3S 4C6		INSPECTION DATE February 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kam Kuen Fung		NEXT INSPECTION DATE February 07, 2019
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sticky fly trap placed right above the 2 comp sink 2) Containers of prepped/cut vegetables, meats, etc in the sliding glass door cooler were uncovered Corrective Action(s): 1) Ensure all food items are covered and protected from contamination 2) Move fly trap to a non food prep/dishwashing area Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of food debris in sliding glass door cooler door and on racks. Corrective Action(s): Clean this area and remove all food debris. Correct by: Today 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. As discussed, you must use the proper 3 compartment sink method: wash dirty dishes 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: 3.1 deg C (operator mentioned that he puts foods in the inserts during dinner time/busy times and will only keep them in there for a maximum of 2 hours before putting them back into the bottom compartment) -2 door prep cooler by kitchen entrance at 2.9 deg C -Large sliding glass door cooler in back area: 3 deg C -Hot held rice: 63 deg C -All freezers at -18 deg C or less (2 chest freezers in dry storage room, 1 chest freezer in dining area) -Bleach water sanitizer available in rag bucket by the dishwashing sinks at 100 ppm chlorine residual -Operator has valid FoodSafe certificate -Permit is posted in front area by entrance to kitchen with valid decal