INSPECTION REPORT Health Protection DSOG-B69TCT

PREMISES NAME Rickshaw Chinese Food Whalley Co		Tel: (604) 581-1161 Fax: (604) 957-9469
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE November 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hui Chen & Jing Tao Xi		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped vegetables stored inside large pan in the middle of the kitchen. Corrective Action(s): Chopped vegetables must be stored inside the cooler at < or = 4C. Bring out small batches of chopped vegetables at a time from the cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Metal bucket stored inside the main handwashing sink in the kitchen. Corrective Action(s): Remove the metal bucket and keep the handwashing sink clear of any equipment or utensils. This sink is ONLY for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored uncovered inside the walk in cooler, freezer, and upright cooler. Corrective Action(s): Cover ALL food items with proper lids or plastic wraps to prevent cross contamination. Correct by: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the following areas: - on wire racks inside the walk in coolers (both back and middle) - on fans inside the walk in cooler (middle of the kitchen) - underneath the two compartment sink - on door handles of the walk in cooler (back) - on sliding doors of the upright cooler - on the wooden cutting boards Corrective Action(s): - Clean the areas noted above and implement a regular cleaning schedule. These areas will be checked during the follow up inspection. Correct by: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pooling of water near the low temperature dishwasher. The water splashes are originating from the dishwasher. Corrective Action(s): Clean up the pooling of water. If there is a leak from the dishwasher, call the technician. The floors must be kept as dry as possible to prevent attracting pests and to keep the food preparation clean. Correct by: Immediately. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Could not verify FOODSAFE training of staff on duty. Corrective Action(s): Provide copies of ALL FOODSAFE certificates during the next follow up inspection. At min one FOODSAFE trained staff must be working at all times. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 56C at the plate's level. Chlorine test strips available to monitor the dishwasher. - Surface sanitizers available in labeled spray bottles at 100ppm bleach concentration. Change out the sanitizer solutions regularly to ensure effectiveness. - Dry storage area has adequate space and wire racks. Ensure that all boxes and food items are stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. A professional pest control company inspects every month. Ensure to follow the recommendations by the pest control company. Temperature Control: - Walk in cooler (back) = 4C - Walk in freezer (back) = -18C - Walk in cooler (middle) = 4C - Upright cooler with sliding doors (kitchen) = 4C - Upright beverage cooler (front) = 4C - All coolers and freezers equipped with working thermometers. - Daily temperature logs kept up to date, available for review. - Hot holding unit (soup) = 60C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B69TCT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment