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 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 = 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.