INSPECTION REPORT Health Protection AHEN-B6QVHD

PREMISES NAME Asia Restaurant		Tel: (604) 583-6828 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE November 21, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhi Ming Feng		NEXT INSPECTION DATE November 22, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives in the storage area had food debris over them. Corrective Action(s): Knives were washed and sanitized through the dishwasher during the inspection. Clean, sanitize, and air dry the knives after each use and then place them in a clean storage area. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Two stacks of un-packaged aluminum take-out containers were observed on a shelving unit inside the staff washroom. Several boxes of packaged aluminum take-out containers were observed on a shelving unit inside the staff washroom. Corrective Action(s): Re-organize storage areas so that all take-out containers are stored outside of the washroom, on clean shelves, and away from sources of contamination; Correct today. Recommended: Place the boxes of garbage bags in the washroom to free up space in the dry storage area for take-out containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Side area of the chopping block and side of the prep. table contained buildup of debris. Knives were being kept in a unit between this equipment. 2. Ceiling vents and the vent above the mechanical ventilation unit near the entrance to the kitchen had dust buildup over them. Corrective Action(s): 1. Clean and sanitize (with 1/2 teaspoon bleach per L of water) the side of the chopping block and prep. table; Correct today. 2. Clean the vents to remove build-up of dust/debris; Correct within 1 week and contact the district Environmental Health Officer (E.H.O.) of Fraser Health for a follow up inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Cleaning chemicals and supplies were observed on the floor in a dry food storage area. Corrective Action(s): Re-organize cleaning chemicals, detergent and sanitizers so that they are kept in a designated area away from food storage areas. Recommended: Move the cleaning chemicals/sanitizers to the shelving units in the staff washroom; Correct today. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Raw chicken was observed placed inside two milk jugs that were cut from the bottom. The raw chicken was hanging inside the walk-in-cooler above other raw meat. There was no signs of meat juices dripping onto any other food. Corrective Action(s): Make sure raw chicken is kept inside sealed food grade containers/materials and is kept on the lowest shelf inside the walk-in-cooler away from prepped/ready-to-eat food [Corrected]. Do not reuse milk jugs as they are not a durable material that has been tested for warewashing on a regular basis and repeat use. Violation Score: 3

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

Comments

Permit to operate was posted in a location visible to the public. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in the kitchen, front service area, staff washroom, and both customer washrooms. Coolers were at or below 4 degrees C (Drinks cooler: 1 degrees C, 2-door drinks cooler: 1.3 degrees C, Upright cooler: 3.5 degrees C, Walk-in-cooler: 0 degrees C). Thermometers of the upright cooler and walk-in-cooler were in good working order. Walk-in-freezer was at -22 degrees C (-18 degrees C or less). Hot-held wonton soup, sauce, and rice was at or above 60 degrees C. Cooled food was at or below 4 degrees C inside the walk-in-cooler. Dishwasher final rinse temperature was 79 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was available inside two buckets in the back and front areas. Ice machine was in a clean condition at the time of inspection. Mechanical ventilation hood was in a clean condition at the time of inspection. No signs of recent pest activity were present at the time of inspection. Staff member in charge on shift had a valid FOODSAFE Level 1 certificate. Note: Staff member will confirm with the Owner/Operator to determine the location of the probe/food thermometer used for checking internal food temperatures. Recommended: Get a waterproof probe thermometer with a min/max or mode button to check the dishwasher final rinse temperature. *A follow up inspection will be conducted tomorrow. Business card of E.H.O. was provided.