INSPECTION REPORT Health Protection MBEK-CSHQ8F

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 June 5, 2023	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Xiao Yan Hong		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several small containers of fresh garlic in oil were measured at an internal temperature of 8 to 14 degrees C. It was stated that garlic oil sauce was prepared yesterday. Containers of sauce stored in small black cooler in front area. Corrective Action(s): Discarded. Ensure potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of bacteria and limit the production of toxins. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some food items in hot holding case (hanging pork, chicken thighs) measured at an internal temperature of 35 to 47 degrees C. It was stated that items were prepared less than two hours ago. Corrective Action(s): Items reheated. Hot holding case temperature was adjusted (increased). Ensure hot potentially hazardous foods are maintained at an internal food temperature of 60 degrees C or more in order to limit the growth of potentially harmful bacteria and limit toxin production. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Metal scoops for spices are encrusted with food debris (e.g. sugar/salt). Corrective Action(s): Scoops washed and sanitized at time of inspection. Ensure food contact surfaces, equipment, and utensils are maintained in sanitary condition to limit the potential contamination of food. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Two employees observed washing hands with water only (no soap used). Corrective Action(s): Employees directed to re-wash hands properly, using soap. Ensure that hands are washed properly at all times using warm running water and liquid soap. Dry with paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Sauce observed in open metal can in fridge. 2. Lemon scented bleach in use for sanitizer. 3. Bleach water sanitizer measured at greater than 200 ppm chlorine. Corrective Action(s): 1. Sauce discarded. Ensure that once opened, the contents of metal cans are transferred to an appropriate food grade container with a lid or covering. Metal cans may potentially rust once opened and exposed to oxygen. 2. Discontinue the use of lemon-scented bleach. Use regular, non-scented bleach for sanitizing. Date to be corrected by: Today. 3. Bleach water sanitizer concentration adjusted to 100 to 200 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and other debris observed throughout the premises on shelving, racks, floors, walls, and other equipment. Corrective Action(s): Ensure the above-noted areas are thoroughly cleaned and sanitized. Food and other debris may potentially attract pest activity, and may potentially lead to the contamination of food and food contact surfaces. Date to be corrected by: June 12, 2023. Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less.* Freezers at -14 to -22 degrees C. Hot holding internal temperature (soup, rice, some meat case items) at 60 degrees C or more. Probe thermometer available for internal food temperature checks. Hot and cold running water, liquid soap, and paper towels in place at sinks for hand washing. Sinks unobstructed. Raw and ready-to-eat food items separated. Dry food storage satisfactory. High temperature dishwasher measured at least 71 degrees C at the utensil surface during the final rinse. Three compartment sink supplied with hot and cold running water and three sink plugs. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Certificate valid to June 19, 2023. Discussed: Certificate is expiring this month. Permit posted. *Small black cooler in front area measured 8 degrees C. Limited food storage; see violation 205 for discarded items. Cooler temperature adjusted and re-tested at 3 degrees C. Note: Temperature logs not up-to-date. Temperature logs to be maintained.