INSPECTION REPORT Health Protection FEMI-CELSFX

PREMISES NAME Kam Ding Seafood Restaurant		Tel: (604) 464-8819 Fax:
PREMISES ADDRESS 3021 Anson Ave Coquitlam, BC V3B 2H6		INSPECTION DATE May 20, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Brendan Wu		NEXT INSPECTION DATE May 27, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Not able to verify pest free condition- there are some stuff appears to be rodent dropping mixed with old dirt under shelving and in storage room Corrective Action(s): -clean the area and store all products off of the floor in kitchen and dry storage area - Remove and discard items that are not used in daily operation to create more space Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Still poor cleaning noted in several area in kitchen Corrective Action(s): Clean and organize the kitchen ( under/behind and beside cooking equipment, dry storage room- under all shelving) Violation Score: 15

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # FEMI-CEHQ3Y of May-17-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Large basket of deep fried foods noted at temp 15 cooked last night?? Correction: -Cool foods properly from 60 to 20 oC in 2 hrs and from 20 oC to 4 oC in 4 hrs using ice bath, small shallow SS containers, etc -Follow approved Food Safety plan Code 302 noted on Routine inspection # FEMI-CEHQ3Y of May-17-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dirty towels noted in several areas- hanging on counters and ... this is a ticketable offense and a ticket will be on hold Correction: All wiping cloths to be fully washed and keep in sanitizer bucket (100 ppm bleach) at all time

Comments

Great improvement noted- Closure order is lifted subject to addressing the following: - More cleaning is required for the kitchen and storage room including behind/under and beside cooking equipment and all shelving units -Remove all wood /vinyl covering from counters -Remove and discard all cardboard boxes covering or using as shelving in entire facility -Store all products in sealed bin ( food grade containers with proper lid) including dry goods and spices -Resurface the wooden chopping tables -provide more light for kitchen and storage room -Clean and sanitize the ice machine - do not use the ice for drink till the unit is fully cleaned and sanitized -Repair leaking faucet in kitchen -Store all products off of the floor in walk in cooler, kitchen and storage room Ensure to store all wiping cloths in a bucket of sanitizer ( bleach solution - 1 oz in 1 gallon =100ppm) at all time- store dirty wiping rags in a separate bucket to take to laundry **Pls note table covering for dining area must be changed between customers or remove them and sanitize the table between customers. Tickets will be on hold until follow up inspection. -Explained all the above to the translator ( owner daughter) no signature is taken due to covid.