INSPECTION REPORT Health Protection MBEK-B6ZUR4

PREMISES NAME JC Express Chinese Food		Tel: (604) 726-5222 Fax:
PREMISES ADDRESS 590 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE November 30, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jian Gou		NEXT INSPECTION DATE 1 Month
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 = 33

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Several utensils located within a bus bin at the far end of the preparation line were coated in food debris (flour, oil). Bin is intended for clean storage and was partially covered with a lid at the time of inspection. Corrective Action(s): Bus bin and utensils were placed into dishwashing area at time of inspection to be washed, rinsed, and sanitized. Ensure that all equipment, utensils, and food contact surfaces are maintained in sanitary condition to limit potential contamination of food. After proper cleaning and sanitizing, utensils and equipment may be properly covered or stored in another area to protect from potential contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine (hypochlorite) was detected on test strip for bleach water sanitizer located in kitchen. This was the only spray bottle of bleach water sanitizer in the kitchen area. A surface layer of foam was observed in the spray bottle. It was stated by kitchen staff that soap was added to the sanitizer. 2. Cardboard is being used as a surface for drying equipment that has been washed and sanitized. Corrective Action(s): 1. Contents of spray bottle were discarded and bottle was rinsed. A new bleach water sanitizer was prepared at 200 ppm chlorine (hypochlorite). Ensure that sanitizer is available at all times and at the correct concentration for effective sanitizing of food contact surfaces. Ensure that food contact surfaces are properly sanitized as needed to limit the potential contamination of food. Food contact surfaces should be sanitized at least every four hours. 2. Cardboard removed. Ensure cardboard is not used as a surface for drying utensils and equipment as cardboard may reintroduce potential contamination. A proper drying rack is a suitable option for drying of utensils and equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bubble tea utensils were observed to be stored in water within a coated metal container. The bottom interior coating of the metal container had scraped away, exposing rusty metal. Pieces of the coating were lifted off from the metal along the bottom edge. Photos taken. Corrective Action(s): Container discarded. Utensils placed into dishwashing area to be washed and sanitized. Ensure surfaces and equipment are smooth, non-absorbent, easy-to-clean, suitable for the intended purpose, and free from toxic substances. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two packages of cooked frozen pork were thawing at room temperature. Packages were still partially frozen. Corrective Action(s): Packages were placed into preparation cooler at time of inspection. Ensure that all potentially hazardous (perishable) foods such as meats, dairy, or cooked/chopped vegetables are thawed properly. Do not leave frozen potentially hazardous foods to thaw at room temperature. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A build up of food debris, grease, and/or other debris was observed in the following areas: 1. Both the preparation and under counter cooler located in the kitchen. Debris was observed in all door seals (top and bottom areas), on inside surfaces including doors, on top surfaces, and on underside of preparation cooler cover. 2. On shelves and on floor underneath small metal shelving unit located between the two kitchen coolers. 3. On shelves and on floor underneath large metal shelving unit located to the right side of the cook line. 4. On dry storage food bin and surrounding area where bin is located. Bin appears to be used for storage of corn starch. 5. On interior and exterior of reach in freezer, including door seals. 6. Along edges of ventilation canopy. 7. On small metal shelving unit located in centre of kitchen near cook line. Corrective Action(s): Ensure all above-noted areas are properly cleaned and sanitized. Food debris and/or grease may potentially attract pest activity and may potentially contaminate food and/or food contact surfaces. Date to be corrected by: December 14, 2018. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Top of spray bottle for bleach water sanitizer is broken (top section is broken where threading is for nozzle; spray nozzle is separate from bottle). Corrective Action(s): Obtain a new spray bottle or use another method for storage of sanitizer (e.g. in a container with wiping cloths). Date to be corrected by: December 3, 2018. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Front under counter cooler lacks an accurate thermometer. Corrective Action(s): Ensure a thermometer accurate to 1 degree C is provided for this unit. Ensure all cold holding units have thermometers accurate to 1 degree C in order to verify ambient temperature of units. Date to be corrected by: December 3, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less (preparation table top inserts at 4 to 5 degrees C--cover closed at time of inspection) - Freezer at -18 degrees C - Hot holding internal temperatures at 60 degrees C or more - Raw meats are stored at the bottom of the walk in cooler and not above any potentially ready-to-eat foods. - Hand washing stations unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Hot and cold running water, detergent, and three sink plugs available at three compartment sink for manual ware washing. Third compartment contained bleach water sanitizer at 100 ppm chlorine. - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. FOODSAFE certificate produced by staff for verification expires in 2021. - Permit posted at front