INSPECTION REPORT Health Protection AJON-CCZ7G6

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE March 29, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE April 08, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Front hand sink (behind BBQ display) lacked liquid soap. Operator informed that this sink is not used. - Hand sink before entering kitchen lacked paper towels. - Hand sink in back (by 2-compartment prep sink) lacked liquid soap. Operator informed that this sink is not used. Corrective Action(s): Ensure ALL hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times. Each hand sink is dedicated for hand washing and must be used in a proper manner as needed. Ensure staff are using the hand washing stations for proper and frequent hand washing at each hand sink. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Several opened cans of food items stored in walk-in cooler. - Several food items stored in grocery bags in the coolers and freezers. Corrective Action(s): - Once a canned food item is opened, then transfer any unused food from the can to a food grade container. - Grocery bags are not food grade. Ensure food items are stored only in food grade containers/packaging. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness and sanitation of facility is poor, especially in the following area: - Under and behind all equipment and sinks - Inside all sink basins (hand sinks, prep sinks) - All shelving units and storage racks (coolers, freezer, dry storage, equipment storage) - Inside and outside of dishwasher - Floor throughout facility - Walls throughout facility - Ceiling panels and vents - Ventilation canopy for cookline Corrective Action(s): Deeply clean all the areas listed above. Review your sanitation plan for daily and weekly cleaning. Cleaning of facility must begin immediately. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Faucet/knob for front hand sink (behind BBQ display) is loose. - Faucet for hand sink before entering kitchen is loose. - Back prep sink (near walk-in freezer) is missing the faucet neck and water comes out of the hole where the neck would be. All three faucets are not functioning properly and are not secured to the basin. Corrective Action(s): Repair/replace faucets for all the sinks listed above. Ensure the faucets are working properly and are secured to the basin. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Several items not needed for food preparation or operation of the facility stored under prep counters (i.e. caulking gun, tools, etc.). Corrective Action(s): Remove all items not needed for the operation of the food premises. These items either need to be stored in a separate designated area, or offsite away from food handling or preparation. Violation Score: 3

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

Comments

Routine Inspection: - Frozen meats observed to be thawing under cold running water at the time of inspection. - High temperature dishwasher sanitizing with 71 degrees Celsius at dish level after the final rinse cycle. - All temperatures met health requirements: Coolers (walk-in, prep, standup, sliding glass door, beverages) maintained at or below 4 degrees Celsius. Freezers (walk-in, chest) maintained at or below -18 degrees Celsius. Hot holding (for rice) maintained above 60 degrees Celsius. - Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm. Wiping cloth stored in sanitizer solution. REMINDER: - All cold potentially hazardous foods must be stored at or below 4 degrees Celsius. Potentially hazardous foods that have been left out in the Danger Zone (4C to 60C) for 2 hours or longer must be discarded. - Ensure to clean up any raw meat juices immediately. If the meat juices have contaminated any work surfaces or walls/floors, then immediately clean and sanitize those surfaces. Facility has had high hazard ratings in every routine inspection since the ownership change. Failure to show improvement in compliance and understanding of food safety principles, or having repeated critical violations, may lead to further progressive enforcement, including immediate closure of the facility or canceling the permit. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.