INSPECTION REPORT
Health Protection
JCHW-BXXRMH

PREMISES NAME
Peaceful Restaurant
Tel: (604) 503-3833
Fax:
PREMISES ADDRESS
107 - 7320 King George Blvd
Surrey, BC V3W 5A2
INSPECTION DATE
February 5, 2021
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Charlie Huang
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Front counter bleach spray bottle was too strong - bleach test strip bleached out.
Corrective Action(s): Ensure bleach sanitizer is maintained at 100ppm to 200ppm. Excessive concentrations of bleach may be toxic. To prepare 100ppm to 200ppm of bleach, add 1 teaspoon of bleach per litre of water. 100ppm bleach was prepared at the time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Foods were stored on the ground.
2) Foods were double stacked directly on top of one another.
Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination.
2) Ensure foods which are stack on top of one another are physically separated/covered with a food grade material.
Violation Score: 3


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

Comments

-Walk-in cooler was at 4C.
-Prep coolers were at 4C.
-Upright freezer units were at -14C and -16C.
-Chest freezer was at -20C.
-Cooked and cooled potentially hazardous foods were properly cooled and were at 4C.
-Frozen foods thawing under cold running water at the time of inspection.
-High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum of 71C required for sanitizing).
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels
-General sanitation satisfactory.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until November 14, 2025.
-Please contact the inspector if you have any questions or concerns.

COVID-19:
-Workplace COVID-19 safety plan. Refer to the WorkSafeBC website for more information on completing the safety plan.
-Facility is offering dine-in services.
-Seating capacity is posted at the front.
-Tables are staggered to provide 2 metres of physical distance between staff.
-Contact information completed. First and last name and email/phone number is collected completely for the most part.
-Staff complete a daily health check.
-Customers were observed adhering to the Order regarding Face Coverings.