INSPECTION REPORT Health Protection JCHW-CKKRJS

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 26, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Doug Chan		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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Front bleach sanitizer spray bottle nozzle did not function. Back area bleach was too strong - test strip bleached out. Corrective Action(s): Ensure each food preparation area is supplied with a food grade sanitizer at 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach sanitizer, add 1/2 teaspoon (2.5mL) bleach to 1 litre of water. Sanitizer spray bottle nozzle was replaced and bleach was diluted to 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw eggs (shelled eggs and beaten eggs) were stored above potential ready-to-eat foods. 2) Scoops were stored inside food containers with handles in contact with the ingredients. Corrective Action(s): 1) Ensure raw eggs are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Back upright cooler was at 4C. -Upright freezer was at -18C. -Hot holding of rice was greater than 60C. -Foods in the hot holding cabinets are time tracked. After 2 hours, foods are discarded if not sold. -Cooked meats (fried) properly cooled and were at 4C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Butcher block was in good condition. Butcher block sanitized at least every 2 hours and thoroughly cleaned at the end of the night. -General sanitation good at the time of inspection. -Facility serviced by professional pest control operator (provided by T&T). -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until June 14, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.