INSPECTION REPORT Health Protection AKAO-BJYUFH

PREMISES NAME Chop Chop Chinese Take-Out		Tel: (604) 534-9922 Fax:
PREMISES ADDRESS 20587 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE December 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hinh Tran		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives were found touching drywall and unsanitary surfaces. Corrective Action(s): Do not store the knives on the side of the wash sink. A sanitary storage method such as a magnetic knife holder must be used. ( Immediately). Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy build-up of food debris and grease noticed underenath the deep fryers and entire cook line. Dry food spills noticed behind the deep freezer. Mould and dirt build up on the walk-in cooler walls, fan unit and shelving Dirt build up observed on top of the heat lamp.. Corrective Action(s): 1. Clean floor underneath the deep fryers, woks and grills to remove grease build-up ( By Dec. 23, 2019) 2. Clean all interior surfaces of the walk-in cooler to remove mould and dirt build up. Remove all shelves for thorough cleaning ( By Dec. 23, 2019). 3. Clean floor undereneath and behind the deep freezer, small freezer and upright cooler ( By Dec. 19, 2019). 4. Remove the heat lamp for thorough cleaning ( By Dec. 19, 2019) Violation Score: 15

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

Comments

* Dirty mop bucket must be dumped immediately in the toilet. Do not store the mop bucket in the kitchen. Walk-in cooler at 4.5 degrees C. Beverage cooler below 4 C. *Thermometer in walk-in cooler needs to be replaced as it is broken. Upright cooler < 4 C. Liquid soap and paper towels available at the hand sink Bleach water sanitizer available for use. ( Ensure to use 1 oz bleach per gallon of water to make 100 ppm chlorine solution.) General sanitation requires your continuous attention. Failure to keep the restaurant in good sanitary condition may result in further enforcement action.