INSPECTION REPORT Health Protection JMAA-B9RVF9

PREMISES NAME Main Choice Chinese Restaurant		Tel: (604) 591-8677 Fax:
PREMISES ADDRESS 13393 72nd Ave Surrey, BC V3W 2N5		INSPECTION DATE February 26, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chiming Chan		NEXT INSPECTION DATE February 27, 2019
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Approximately 8 cartons of eggs were stored outside of the fridge at a surface temperature of 9C. Operator states that the eggs were recently purchased and delivered, but were not placed in the fridge yet. 2. Shrimp tempura and fried chicken nuggets taken out of the fridge were not placed back into the fridge after the lunch rush. Tempura and fried chicken were at a temperature of 7-8C at time of inspection. Corrective Action(s): 1. Eggs were immediately placed in the vegetable walk-in cooler, underneath the vegetables. 2. Shrimp tempura and fried chicken nuggets were placed back into the cooler. You must refrain from keeping potentially hazardous food items at room temperature. Harmful bacteria can and will grow between the temperatures of 4C to 60C, which is referred to as the 'danger zone'. Keep cold items cold, and hot items hot. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher does not release any chlorine residual at time of inspection. Corrective Action(s): Repair the dishwasher so that it dispenses a minimum of 50 ppm chlorine residual at the plate. All dishes were manually washed using the two-compartment sink at time of inspection. Operator was able to demonstrate the proper method for washing, rinsing, sanitizing, and air-drying. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in kitchen was blocked by a cutting board. Furthermore, no paper towels remained. Corrective Action(s): Hand wash station was unblocked at time of inspection. Paper towels replenished. No food preparation is to occur over the hand wash station - it needs to be accessible at ALL TIMES. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cut meat (processed at time of inspection) was placed in a container which was on the floor. Another cut meat container was placed on top of the garbage bin. Corrective Action(s): Containers were lifted off the floor and removed from the garbage bin area. Do not store any items directly on the floor - this is an unsanitary practice. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation canopy is accumulating large amounts of grease which need to be cleaned. 2. Area behind inner lip of machine is starting to develop a small amount of mould, which needs to be removed. 3. General cleaning needs to occur around the corners of the kitchen. Corrective Action(s): Remove debris around the corners of the kitchen. Empty the ice machine at the end of the day to be cleaned and sanitized. Remove all grease from the ventilation canopy and ensure that it is kept in good sanitary condition. Date to be corrected by: March 12, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwasher is not releasing any chlorine residual. No recent dishwasher logs were available to show to the Environmental Health Officer. Corrective Action(s): Repair the dishwasher tonight. If dishwasher is not repaired tomorrow, a CLOSURE ORDER will be issued until the dishwasher can be repaired and dispenses at least 50 ppm at the plate level. Date to be corrected by: TONIGHT (February 26, 2019) Violation Score: 9

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

Comments

Routine inspection conducted. The following observations were made: Prep cooler at 4C (top and bottom) at time of inspection Stand-up veggie cooler at 4C Stand-up meat cooler at 4C Domestic freezer at -14C Chest freezers all at -18C or below Beverage cooler at approximately 3C Hot-held rice / soup products at 60C or above **TEMPERATURE LOGS WERE NOT UP-TO-DATE. You must check both dishwasher and temperature logs every single day to ensure your equipment is working properly** - Hand wash sink up front stocked with hot/cold running water, liquid soap, and single-use paper towels. Hand wash sink in the kitchen was blocked (see violation code 401 above) - Raw items kept separate from ready-to-eat and cooked items. Vegetables kept separate from meats. - Bleach sanitizing pail present at 200 ppm chlorine residual - Restrooms in sanitary condition and sinks stocked with hot/cold running water, liquid soap, and single-use paper towels - No visible signs of recent pest activity at time of inspection - Back door is tightly shut, no signs of prominent entry points for pests - Permit posted and up-to-date - Operator has FoodSafe 1 NOTE: Your dishwasher needs to be repaired IMMEDIATELY. Failure to repair your dishwasher by tomorrow will result in a CLOSURE ORDER. Technician arrived on-site at end of inspection.