INSPECTION REPORT
Health Protection
LKIM-AYRQVL

PREMISES NAME
Kung Pao Wok
Tel: (604) 589-7938
Fax: (604) 279-8996
PREMISES ADDRESS
1411 - 10355 152nd St
Surrey, BC V3R 7B7
INSPECTION DATE
May 14, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Joey Ho / Don Guan
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bean sprouts out of cooler unit - CORRECTED DURING INSPECTION. Items moved to cooler unit. REPEAT VIOLATION. DO NOT continue this practice.
Delivery of raw meat at back door. Raw meat in box present and out of cooler during entire inspection. CORRECTED DURING INSPECTION. Items moved to cooler unit. Ensure staff are moving these items into cooler when not being prepared.
.
Corrective Action(s):
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Clean inside containers storing utensils
Clean various surfaces throughout.
Raw meat thawing inside third compartment sink that is to be used for sanitizing dishes. NOT best practice. No staff in kitchen with FOODSAFE Certification (only at front) and staff may not sanitize sink prior to next use as staff has not been trained. Use food preparation sink for food preparation. DO NOT use sinks intended for washing dishes for raw meat preparation.
.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff observed to rinse of used pan prior to placing back as clean. CORRECTED DURING INSPECTION. Item moved to dirty wash bin for cleaning.
Proper washing techniques discussed with FOODSAFE trained front staff.
This facility has been taught how to properly WASH-RINSE-SANITIZE-AIR DRY dishes during a previous inspection.
Chinese translated three compartment sink diagram provided to operator.
REPEAT VIOLATION.- DISCUSS PROPER WASHING METHOD WITH ALL STAFF.
.
Corrective Action(s):
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Bowls used as scoops and stored inside dry storage bins - NOT best practice. Use scoops and do not store inside dry goods.
Corrective Action(s):
Violation Score: 3


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

Comments

COMMENTS
- Facility in GOOD sanitary condition
- No evidence of pests
- Pest control program in place
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Three functional sink plugs available for use
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine
- Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT
- Raw meat stored away from Ready to Eat food items
- Light covers in place
- Cooler handles and seals in good sanitary condition

NOTE: Ensure staff are USING sanitizer solution during the day. Set up third compartment of sink with sanitizer solution to 1) prevent it from being used as a meat/vegetable prep sink 2) aid staff in proper wash methods

***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years.
Visit www.FOODSAFE.ca for more information.