INSPECTION REPORT Health Protection MBEK-CKMT84

PREMISES NAME Harbin Food		Tel: (778) 858-0696 Fax:
PREMISES ADDRESS 100 - 1647 140th St Surrey, BC V4A 4H1		INSPECTION DATE October 28, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zhou Qiang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat-filled pastries in hot holding unit at approximately 50 degrees C (internal food temperature). Note: It was stated that meat pastries were cooked to an internal temperature of at least 74 degrees C, but temperature had dropped by the time the pastries were placed in the unit. Meat pastries were cooked approximately 30 minutes prior, per operator. Ambient temperature of unit was above 60 degrees C. Corrective Action(s): Unit temperature increased. Items re-heated and placed back into unit. Ensure hot potentially hazardous food is maintained at 60 degrees C or more. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up to report MBEK-CJQUFN. Hand sinks (front, kitchen) are unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. Bleach water sanitizer available in labeled spray bottles at 100 to 200 ppm chlorine. All areas noted on previous report have been thoroughly cleaned. Significant improvement in sanitation observed. Equipment not required for business use removed from the premises. Other stored equipment is maintained in sanitary condition. No potentially hazardous food stored at ambient temperature. Fish noted on previous report not observed on site. Operator aware of requirements re: approved sources. No improper thawing practices observed during inspection. Thermometers available for all hot and cold holding units. Probe thermometer available on site. FOODSAFE Level 1 taken by operator on October 22, 2022. Operator to provide a copy of certificate once received.