INSPECTION REPORT Health Protection JCHW-BRDUNZ

PREMISES NAME Dragon's Chop Suey House		Tel: (604) 501-6006 Fax:
PREMISES ADDRESS 103 - 16055 Fraser Hwy Surrey, BC V3S 2W9		INSPECTION DATE July 10, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Vic Quoc Hoang		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 = 14

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed handling cell phone and did not wash hands prior to returning to cook line. Corrective Action(s): All employees are to adhere to good hand hygiene practices to prevent potential cross contamination. Review with all employees proper hand hygiene practices. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A bowl of raw chicken was place on top of a container of vegetables. 2) Vegetables were stored in garbage bags. 3) Tray and take containers in bags were stored in the washroom. Corrective Action(s): 1) Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Chicken was relocated at the time of inspection. 2) Discontinue the use of garbage bags to store foods. Garbage bags are not considered food grade materials. Foods can only be stored in food grade materials. 3) Do not store any equipment or food containers in the washroom - this may result in contamination of equipment and food containers. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 3C (top) and 4C (bottom). -Upright cooler was at 4C. -Chest freezers were at -16C and -20C. -Upright freezer was at -16C. -Hot holding was greater than 60C. Soup was reheated to greater than 74C prior to hot holding. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Bleach sanitizer pail labelled and tested at 200ppm -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until July 4, 2023. -Please contact the inspector if you have any questions or concerns -Operator signature not required due to the COVID-19 Pandemic. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. -COVID-19 safety plan and the plan must be posted at the facility where it can be viewed by workers, other persons who may attend at the workplace to provide services and members of the public