INSPECTION REPORT Health Protection AHEN-B4GV46

PREMISES NAME Kwan Kee Noodle House		Tel: (778) 706-6669 Fax:
PREMISES ADDRESS 101D - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE September 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jianli Zhong, Kui Cai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Permit to operate was posted. Operator has re-completed the FOODSAFE Level 1 full course that is valid until May 1, 2023 based on the wallet sized certificate. Front area: -Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. -Four types of beef soups being hot-held and congee were at or above 60 degrees C. -Upright cooler and sliding door coolers were at or below 4 degrees C. -Refrigeration units were equipped with thermometers. -Food was covered inside the refrigeration units. -100 ppm chlorine sanitizer was available in a bucket with wiping cloths. -No signs of recent pest activity were evident at the time of inspection. Back area: -Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. -Under-the-counter freezer temperature was satisfactory. -Rice was hot-held at or above 60 degrees C. -Frozen seafood was being thawed under cold running water. Operator stated that they will defrost it for 20 minutes and then place it into the coolers. -Congee was at 51 degrees C and was placed in ice water to cool it down. Cooling temperatures were reviewed with the Operator: Food being cooled must be cooled from an internal temperature of 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within an additional four hours. -A probe thermometer was available on-site and Operator was sanitizing it and wiping it dry with paper towels before using it. -No signs of recent pest activity were evident at the time of inspection. -Back cooking area was free of buildup and was in a clean condition at the time of inspection. -100 ppm chlorine sanitizer was available inside the bucket with wiping cloths. -Shelves were lined with washable shelf liner. -Dry food was stored inside containers with tight fitting lids. -In use utensils and their containers are cleaned and sanitized every 2 hours according to the Operator.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B4GV46
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:
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