INSPECTION REPORT Health Protection AJON-CKYRSE

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE November 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE November 22, 2022
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 = 23

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer observed to have dried meat and maintained in an unsanitary condition. Operator immediately cleaned and sanitized slicer at the time of inspection. Corrective Action(s): Ensure to clean and sanitize (with a 100-200 ppm bleach sanitizer) the meat slicer after each use. Do not leave the cleaning to a later time or day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: THIS IS A REPEATED VIOLATION. Several foods observed to be uncovered in the walk-in cooler. Some foods in dry storage areas observed to be stored directly on the floor. Corrective Action(s): Cover all foods in the walk-in cooler with a food grade cover/plastic. Ensure all foods in all storage areas are stored at least 6 inches off the floor. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: THIS IS A REPEATED VIOLATION. General cleanliness and organization of facility needs improvement, especially in the following areas: - Under equipment and sinks. - All shelving units (equipment storage, dry storage, refrigeration storage and freezer storage). - Floor throughout facility. Corrective Action(s): Clean all areas listed above. Ensure to follow your sanitation plan for daily and weekly cleaning. The more often you clean, the easier it will be to maintain the facility in a sanitary manner. Violation Score: 9

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

Comments

Routine Inspection: Front Area: - Hand washing station (behind the display hot holding unit) fully equipped with liquid soap, paper towels and hot/cold running water. - Temperature of coolers (beverage and sliding glass door) maintained at 4 degrees Celsius. - Temperature of standup freezer maintained below -18 degrees Celsius. - Time tracking logs well maintained (since August 2022 to present) for hot-held BBQ meats (duck and pork). Logs indicate date, time and quantity of product placed into the unit, time and quantity of product that was reheated within 1.5-2 hours, time and quantity of product that was discarded if not sold within 1.5-2 hours after reheating. Server Station: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - Hot holding for rice maintained above 60 degrees Celsius. - Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm. Kitchen: - Hand washing stations (by cookline and 2-compartment sink) fully equipped with liquid soap, paper towels and hot/cold running water. - Temperatures of prep cooler, standup cooler (by dishwasher), and walk-in cooler maintained at or below 4 degrees Celsius. - Temperatures of chest freezer and walk-in freezer maintained below -18 degrees Celsius. - Cleanliness of ventilation canopy baffles satisfactory at the time of inspection. - Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm. Wiping cloths stored in sanitizer solution. - Low temperature dishwasher sanitizing with 50 ppm chlorine. - 2-compartment sink and single-compartment prep sinks equipped with hot/cold running water. - No meats hanging in the kitchen at the time of inspection. Operator signature not required due to the COVID-19 Pandemic.