INSPECTION REPORT Health Protection AHEN-APVUNT

PREMISES NAME Kwan Kee Noodle House		Tel: (778) 706-6669 Fax:
PREMISES ADDRESS 101D - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE August 3, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jianli Zhong, Kui Cai		NEXT INSPECTION DATE 3 Months
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: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A sieve was stored hanging above the handsink (utility sink) in the back area and a cleaning pail was near it. Corrective Action(s): The operator re-located the sieve to another location to prevent any cross-contamination issues during the inspection upon verbal direction by the area Environmental Health Officer. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The thermometer inside the glass sliding door cooler was inaccurate. Corrective Action(s): Replace the thermometer in the above mentioned cooler; Correct within 1 week. In the meanwhile, use the probe thermometer to check the cooler temperature each day. Violation Score: 1

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

Comments

FOODSAFE: The operator's FOODSAFE card was dated September 26, 2011. It was discussed that they will need to either take a FOODSAFE Level 1 refresher course, or the full course, and/or FOODSAFE Level 2 course to recertify their training prior to July 29, 2018 Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Single glass door cooler was at 2.4 degrees C (4 degrees C / 40 degrees F or less). It was equipped with an accurate thermometer. Sliding glass door cooler was at 2.3 degrees C (4 degrees C / 40 degrees F or less). Freezer temperature was satisfactory. The freezer was equipped with two thermometers. Hot-held food (congee, rice, and sauces) were 60 degrees C / 140 degrees F. Bleach water (chlorine sanitizer) was at 100-200 ppm in the two buckets in the front prep. area and back prep. area. No signs of recent pest activity were observed at the time of inspection. **It was reviewed that the spatulas/scoops/tongs and the storage container must be washed, rinsed, and sanitized every 4 hours between use. NOTE: A box of meat was observed at room temperature. The internal temperature was still below 4 degrees C and the operator mentioned that they had received it half an hour ago. Ensure all received food is either used (e.g. cooked) or refrigerated immediately upon receiving it.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-APVUNT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited foods included: canola oil, two types of noodles used on-site, and rice flour.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment