INSPECTION REPORT Health Protection AHEN-AWSPNG

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE March 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Wiping cloth was observed lying on the counter surface and was not kept immersed in 100 ppm chlorine sanitizer between use. *Repeat violation* Note: Sanitizer solution was setup in a bucket on the floor. Corrective Action(s): Ensure all wiping cloths are fully immersed in 100 ppm chlorine sanitizer prior to use to enable surfaces to be sanitized once wiped. Operator placed the wiping cloth into the sanitizer bucket. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A knife was observed in the back area that was taped at the handle. Corrective Action(s): Either remove the tape or the whole knife from the food premises as tape is not made of durable, impermeable, easy to clean, and smooth materials. Operator removed the knife from the back area, covered it in paper towels so it will not be used by staff, and mentioned that they would take it home today. Correct today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Windex cleaner and cleaning supplies (a sponge, two brushes, a wiping cloth, and rubber gloves) were stored on a storage shelving unit with inverted single use disposable takeout containers. Corrective Action(s): Ensure all cleaning supplies and agents are stored completely separately from food and/or food contact surfaces; Operator moved the cleaning agents and supplies into a cabinet away from food/food contact surface storage areas. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and upright cooler were at or below 4 degrees C. Upright freezer temperature was at or below -18 degrees C. Hot-held BBQ meat and hot-held food inside the inserts were at or above 60 degrees C. No signs of recent pest activity were observed at the time of inspection. Operator mentioned that they are still monitoring for signs of recent pest activity. Note: They mentioned that there is hole in a hard-to-reach/hard-to-view area near the walk-in-cooler that they are trying to patch up. 100 ppm chlorine sanitizer was available inside two sanitizer buckets in the front and back area. Back sanitizer bucket contained wiping cloths immersed in it. Good. No ware-washing was occurring at the time of inspection. Reminder: Ensure all food equipment/food contact surfaces are washed, rinsed, sanitized, and air dried as per your sanitatino plan. FOODSAFE expiration dates were discussed with the Operator.