INSPECTION REPORT Health Protection AHEN-BFPNQ9

PREMISES NAME BBQ King Delight Inc		Tel: (604) 581-4069 Fax: (604) V3R- 4E5
PREMISES ADDRESS A - 8973 152nd St Surrey, BC V3R 4E5		INSPECTION DATE September 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiao Yan Hong		NEXT INSPECTION DATE September 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 18

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One insert of meat (chicken legs) inside the hot-holding unit was at 46 degrees C for less than 2 hours. Food service establishment had just opened. Staff member mentioned that the meat was heated in the back area before placing it into the hot-holding unit. The door of the hot-holding case was observed to be left open and unattended at the time of inspection. Corrective Action(s): 1) Meat below 60 degrees C for less than 2 hours was reheated to above 74 degrees C upon verbal direction by district EHO. 2) Do not leave the sliding door of the hot-holding case open and unattended. This will help keep the hot-holding unit at or above 60 degrees C (140 degrees F). 3) Make sure all meat is heated to at least 74 degrees C before placing it in the hot-holding case. Preheat the hot-holding case to at least 60 degrees C before placing any food inside it. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning and sanitizing to remove buildup of debris and grease: -Floor in the room with the cooking equipment -Floor in the dry storage room (near the hot water tank) -Floor below the 3-compartment sink, behind the door, and below the prep. table near the 3-compartment sink. -Lower surfaces of both prep. tables in back rooms. Corrective Action(s): Clean and sanitize the above-mentioned areas; Correct today. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Air drying shelving unit had empty cardboard boxes stored over it. These cardboard boxes are used to line a few areas of the floor near the cooking equipment according to staff to prevent staff members from slipping. Corrective Action(s): 1. Remove the extra cardboard boxes from the food facility; Correct today. This will free up space on the air drying shelving unit for food contact surfaces (e.g. inserts in the hot-holding unit) after they have been washed, rinsed, and sanitized. Correct today prior to dishwashing. 2. Anti-slip, washable, durable, and non-absorbent mats are more recommended to line the floor. Cardboard must not be used as it is not made of easy to clean, durable, and non-absorbent materials. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Hot-holding unit lacks a thermometer inside it to monitor the ambient temperature. A probe thermometer was available on-site to check internal temperatures of food upon cooking and hot-holding it. However, a thermometer should be added inside the hot-holding unit to check that it is preheated to at least 60 degrees C before placing food inside it and to make sure it is maintained at or above 60 degrees C. Corrective Action(s): Make sure a thermometer is placed inside the hot-holding unit to monitor that it has a temperature at or above 60 degrees C; Correct today. Violation Score: 1

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

Comments

All four handsinks and 3-compartment sink were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and coolers near the front service area were at or below 4 degrees C. Walk-in-freezer and upright freezer temperatures were satisfactory. Other hot-held meat products (including the pork product and BBQ ducks) were at or above 60 degrees C in the hot-holding unit. A probe thermometer was available. 100 ppm chlorine sanitizer was available in the spray bottle in the front service area. 100 ppm chlorine sanitizer was setup in a bucket with a clean wiping cloth near the back prep. area. Dishwasher final rinse temperature was 73.6 degrees C (71 degrees C or hotter) at the plate. No signs of recent pest activity were present at the time of inspection. Staff member on shift had a valid FOODSAFE Level 1 certificate (valid until June 19, 2023). Permit to operate was posted in a conspicuous location.