INSPECTION REPORT Health Protection JPAK-B2ZT3M

PREMISES NAME Tong Fei Chinese Restaurant		Tel: (604) 853-4715 Fax:
PREMISES ADDRESS 7 - 33324 South Fraser Way Abbotsford, BC V2S 2B4		INSPECTION DATE July 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Willy Wang		NEXT INSPECTION DATE July 27, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed cooked rice stored on a shelf at room temperature; measured the food item to be at 35 C. When inquired, operator stated that rice was prepared during lunch rush which was within 2 hours. Corrective Action(s): Required operator to store all potentially hazardous foods at 4 C or lower/60 C or higher. Operator transferred the item a cooler at 4 C or lower Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed utensils such as scissors and knives in a single use rusty container. Corrective Action(s): Required operator to discard the single use container; wash and sanitize the utensils prior to use. Can discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available at the time of inspection. Operator stated that sanitizer is made when they start cleaning. Corrective Action(s): Required operator to have sanitizer bucket ready all the time. Sanitizer prepared at the time of inspection. 200ppm of chlorine residual detected Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed several areas that required cleaning and sanitizing: 1. Shelves, 2. Under equipment 3. Clutter in the dishwasher area Corrective Action(s): Required operator to clean and sanitize the whole kitchen and declutter to facilitate easier cleaning Date to be corrected by: July 27 2018 Violation Score: 9

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

Comments

hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower All freezers at -18 C or lower All hot holding units at 60 C or higher Ice machine kept in sanitary condition Discussed cleaning and sanitizing procedures for large equipment such as white cutting board that doesn't fit in the dishwasher; operator uses warm water and soap to wash , then use bleach to sanitize Low temperature dishwasher in good working order; detected 50 ppm of residual chlorine after final rinse cycle No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B2ZT3M
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: 0.15 hour Specific comments:
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