INSPECTION REPORT Health Protection JMAA-B46U7V

PREMISES NAME Main Choice Chinese Restaurant		Tel: (604) 591-8677 Fax:
PREMISES ADDRESS 13393 72nd Ave Surrey, BC V3W 2N5		INSPECTION DATE August 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chiming Chan		NEXT INSPECTION DATE September 07, 2018
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 = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in kitchen area blocked by a cutting board. Corrective Action(s): Cutting board was removed at time of inspection. Do not block the handwash station with a cutting board, as the handwash station needs to always be accessible for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A. Various items were left uncovered at time of inspection: - Container of chicken inside stand-up glass cooler - One container of pre-cooked noodles inside coolers - Metal bowl with cooked chicken inside B. Metal bowl of cooked chicken stored close to raw chicken, which was also uncovered C. Double stacking of inserts observed inside prep cooler. Corrective Action(s): A. Container of chicken contaners with pre-cooked noodles were covered at time of inspection B. Metal bowl of cooked chicken was placed on a separate upper shelf. C. Do not double stack inserts. Inserts were unstacked at time of inspection. Even if cooler can adequately maintain temperatures, stacking increases the chance of contamination of food products. Ensure that all food items are covered at all times to protect them from contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Moderate number of fruit flies hovering in hallway leading to the back door. Corrective Action(s): Eliminate flies by: 1. Ensuring that the screen door is always closed. 2. Consider installing fly traps to reduce the number of flies. 3. Consult a professional pest control company to discuss ways of reducing fruit fly activity, including use of UV fly traps and routinely clearing out drains. A follow-up inspection will be conducted to ensure that measures are taken to reduce or mitigate fly activity. Any usage of pesticides or insecticides is strongly discouraged. Date to be corrected by: Sep 7, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy above wok is saturated with grease. Corrective Action(s): Clean / degrease the ventilation canopy and run slats through dishwasher. Ensure that you clean the ventilation canopy as frequently as needed to prevent significant accumulation of grease. Date to be corrected by: Sep 7, 2018 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Metal bowl used for scooping flour in dry storage room. Corrective Action(s): Instead of using metal bowl, please use a scoop to prevent contamination from food handlers' hands. Date to be corrected by: Sep 7, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Refrigerator units #1 (stand-up cooler in kitchen), #2 (back prep cooler), #3 (stand-up cooler outside kitchen) all at 4C or less - excellent - Stand-up freezer and all three chest freezers at -18C or below - Hot-held soup at 65C - Hot-held rice inside rice cookers (x2) at 60C or above - Temperature logs present and up-to-date 2. Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front kitchen, back of kitchen, and in restrooms - Low-temperature dishwasher releases approximately 50-100 ppm chlorine residual at final rinse cycle (at the plate) - Utensils, knives, cutting boards generally maintained in good sanitary condition - Sanitizer spray bottles contain 200 ppm chlorine residual - good - Sanitary facilities are well maintained 3. Storage - All food items are stored off the floor - Items in bulk storage room (e.g. flour) stored in containers with tight-fitting lids NOTE: As stated before, organization of prep coolers and stand-up coolers could use some improvement. Please ensure that all raw meats are stored separately from cooked food. 4. Administrative - Permit posted and up-to-date - Operator has FoodSafe 1 (renewed last month)