INSPECTION REPORT Health Protection JCHW-C87SVY

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 27, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE November 10, 2021
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fried foods made on Monday were at 4C to 6C. Cooked foods are currently cooled in large bus pan. Corrective Action(s): Cooked foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Cooked foods can be rapidly cooled using shallow pans. Once the foods are cooled to 4C, they can be transferred into bus pans. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Barbecue duck in the hot holding unit was at 40C. Facility was not using time tracking. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If hot foods are stored at ambient temperature, the food items can be time tracked. Foods must be recorded when they were placed in the hot holding unit and after 2 hours the foods must be discarded or sold. Foods which are below 60C for less than 2 hours can be reheated once to 74C and hot held. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored with the handle in contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Rodent droppings were found in the facility. 2) Grease build-up was found under the frying area. Corrective Action(s): 1) Ensure all areas affected with rodent droppings is cleaned and sanitized using a 1:10 bleach solution. Monitor for continued activity and contact pest control services as needed. 2) Clean grease from grill area and ensure facility is maintained in a clean and sanitary condition to prevent potential attraction of pests. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pails were not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels wear off or fade, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Upright cooler was at 4C. -Upright freezer was at -15C. -Barbecue meat is purchased offsite and reheated in the oven present in the kitchen. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails tested at 200ppm. -Chopping block sanitized within 2 hours. -Frozen hazardous foods were thawing under cold running water at the time of inspection. -Raw meats were stored below ready-to-eat foods. -FOODSAFE Level 1 valid until June 06, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.