INSPECTION REPORT Health Protection AHEN-CPPVNS

PREMISES NAME Kel Fen's Chinese Restaurant		Tel: (778) 891-8283 Fax:
PREMISES ADDRESS 14783 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qi Fen Zhou (Annie)		NEXT INSPECTION DATE March 13, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat at approximately 5 degrees C was stored inside the prep. cooler,which was not in good working order. Prep. cooler was above 4 degrees C (measured at approximately 12 degrees C). Corrective Action(s): Operator transferred the raw meat to another cooler at or below 4 degrees C. Ensure cold potentially hazardous food is stored at or below 4 degrees C to prevent growth of harmful bacteria and/or production of toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat was stored above a box of raw broccoli in the upright cooler. 2. Raw meat was stored on the same shelving unit as a prepackaged salad mix in a cooler. Corrective Action(s): 1. Operator transferred the raw meat to the lowest shelf of another cooler. 2. Operator re-organized the raw meat so that is stored on the shelving unit below the salad mix. . Ensure raw meat is stored on the lowest shelving units and potential ready to eat food is stored on higher shelving units to protect ready-to-eat food from any potential contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: 1. Dead mouse was observed in a glue trap. Rodent droppings were observed on the floor in both dry storage rooms and floor near the upright coolers. 2. A few flies were present in the front service area. Corrective Action(s): Operator discarded the glue trap with the dead mouse and replaced it with a new glue trap during the inspection. . Ensure the restaurant is free from pests (mice and flies). -Have a professional pest control service conducted within 1 week to setup mechanical mice traps and provide a copy of your pest control report to the Environmental Health Officer. -Clean and sanitize affected areas to remove rodent droppings; Correct today. -Seal any possible entry points/holes in the building. -Keep the front and back door closed between use. -Remove extra cardboard boxes and garbage everyday. -Keep food covered between use in sealed containers with tight fitting lids. -Continue with regular cleaning of the facility. . Operator showed they had purchased an electric fly trap and would install it. Install glue fly traps as needed. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food residue was present over the dry storage lids in the dry storage room. Corrective Action(s): Clean and sanitize the exterior surfaces of the dry storage containers; Correct today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep. cooler was not in good working order and it was above 4 degrees C. Operator informed he noticed the temperature issue about two weeks ago. Corrective Action(s): Operator informed he would replace the prep.cooler with the second prep.cooler on-site; Correct today. Ensure to keep the prep. cooler not in good working order empty of cold potentially hazardous food unless it is maintained at or below 4 degrees C; Effective immediately. Violation Score: 3

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

Comments

Permit to operate was posted. Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Both upright coolers and single-door prep. cooler were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Chest freezer was empty of food and not in use. Before using the chest freezer for cold food storage, ensure it is at or below -18 degrees C. Rice was being cooked at the time of inspection. No hot-holding was occurring at the time of inspection. Take-out with single-service utensils only (no dine in). 3-compartment sink was supplied with hot and cold running water and it was equipped with sink plugs. Operator is aware to manually wash, rinse, sanitize, and air dry preparation utensils. Soapy water was available in a spray bottle for cleaning. 100 ppm chlorine sanitizer was available in separate spray bottles for sanitizing. Ventilation hood panels appeared to be a clean condition. Operator currently holds valid FOODSAFE Level 1 training (expiration date: June 16, 2023). Ensure to renew your FOODSAFE Level 1/equivalent course training by prior to the expiration date. Refer to the www.FOODSAFE.ca website for information on the FOODSAFE Level 1 refresher course. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.