INSPECTION REPORT
Health Protection
JCHW-BHQS9Z

PREMISES NAME
Peaceful Restaurant
Tel: (604) 503-3833
Fax:
PREMISES ADDRESS
107 - 7320 King George Blvd
Surrey, BC V3W 5A2
INSPECTION DATE
November 8, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Charlie Huang
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

No


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Men's washroom had water added to the soap (unable to form a lather) and no single use paper towels. Women's washroom had no single use paper towels.
Corrective Action(s): Washroom handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels Do not add water to soap, otherwise it does not form a proper lather. Liquid hand soap was refilled and single use paper towels dispensers were refilled at the time of inspection.
Violation Score: 15

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): 1) Staff observed rubbing hands on back of fleece vest and continued to handle food without proper handwashing.
2) Used gloves were being stored on a shelving area (shelving area was by the garbage can)
Corrective Action(s): 1) All staff must adhere to proper hand hygiene practices. Hands must be washed and gloves need to be changed whenever they become dirty. All staff are to review proper hand hygiene.
2) Single use gloves must be discarded after each use. Gloves cannot be washed or saved for reuse. Glove was discarded at the time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Can of mango puree was found to have numerous dents along the seal of the can.
Corrective Action(s): The safety of severely dented cans cannot be guaranteed. Ensure food items are inspected upon receipt and are discarded or returned. Item was discarded at the time of inspection.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard was lining the floor by the dishwasher area.
Corrective Action(s): All surfaces must be smooth, non-abosrbent, and easily cleanable. Remove cardboard and discontinue the practice of using cardboard to line surfaces. A suitable alternative is plastic or rubber mats.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Container of bleach did not have a label.
Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and/or misuse of the chemicals. If original labels fall off, container can be relabelled to identify the contents.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: None of the employees in the facility had FoodSafe Level 1 or equivalent training at the time of inspection.
Corrective Action(s): In the absence of the operator, at least one employee in the facility must have their valid FoodSafe Level 1 or equivalent training.
Violation Score: 1


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

Comments

-Walk-in cooler was at 3C.
-Both prep coolers were at or below 4C (top and bottom).
-Upright cooler was at 4C.
-Upright freezers were at -13C and -16C.
-Chest freezer was at -20C.
-Hot holding was greater than 60C (soup and rice).
-Hot potentially hazardous foods made the previous night had a maximum temperature of 6C - ensure foods are cooled in shallow trays to allow for rapid cooling.
-High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing).
-Kitchen handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff must adhere to proper handwashing practices.
-Bleach sanitizer spray bottles were at 200ppm and labelled.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Please contact the inspector if you have any questions or concerns.