INSPECTION REPORT Health Protection PKUR-CVST2P

PREMISES NAME Penang Szechuan Cuisine		Tel: Fax:
PREMISES ADDRESS 15228 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE September 18, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yongyue Xie		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing access obstructed by garbage bin. Corrective Action(s): Garbage bin was moved at the time of inspection however, replace bin with one that fits underneath the sink so the sink is not being obstructed. Correct immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of flour, sugar and other dry goods are kept open. Corrective Action(s): Keep dry goods such as flour and sugar in pest proof containers with lids on. Correct by the next routine inspection. Violation Score: 3

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

Comments

Routine Inspection -Coolers at 4 C or below. -Freezers at -18 C or below. -Two coolers in the front used for beverages around 10 C - this is ok if you are only using for non potentially hazardous foods. -Hot holding of rice at 60 C or above. **There was no hot holding of soup at the time of inspection however discussed with staff how soup is reheated. Do not use CrockPot to reheat soup as discussed at the previous inspection. It was demonstrated at the previous inspection that soup does not reach a temperature of 74 C when reheating in the CrockPot. -High temperature dishwasher reached a temperature of at least 71 C during the final rinse cycle. -Surface sanitizer (chlorine at 200 ppm) available in a bucket with wiping clothes stored inside. -Reminder to clean behind, between and underneath equipment (hard to reach areas) more frequently. -Facility was kept in an organized condition.