INSPECTION REPORT Health Protection AFOK-ASGUYV

PREMISES NAME Neptune Seafood Restaurant & Neptune Wonton Noodle		Tel: (604) 459-8886 Fax: (604) 459-8883
PREMISES ADDRESS 1130 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE October 25, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ken Ng		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AFOK-ASGQC4 of Oct-25-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Old encrusted food debris was noted on chopping knives and knife holder. Ensure knife holder is washed and sanitized daily and all knives are to be properly washed and sanitized prior to being stored in the knife holder. Wiping rags were stored on food preparation surfaces. No sanitizing solution was available in dim sum or noodle area. All wiping rags need to be stored in a sanitizing solution. Chopping knives were stored between the chopping block and food preparation table. This area cannot be adequately sanitize daily. Ensure knives are stored in a proper knife holder ) Code 401 noted on Routine inspection # DSOG-ANDUSM of Jun-16-2017 Adequate handwashing stations not available for employees [s. 21(4)] (The front handwashing station at the dim sum station was obstructed with pots. The back handwashing station was obstructed with metal pans, garbage bin, and buckets. ) Code 302 noted on Routine inspection # AFOK-ASGQC4 of Oct-25-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dishware and utensils washed in the high temperature dishwasher were not adequately sanitized as high temperature dishwasher was incapable of achieving a sanitizing temperature of 71C. Glassware washed in the bar washer were not adequately sanitized as 0ppm of chlorine of was at plate level. Chlorine container was empty and was replaced at the time of inspection. 100ppm of chlorine was achieved at plate level. )

Comments

Follow up inspection conducted with restaurant owner. High temperature dishwasher has been repaired. A final rinse temperature of 71C was achieved at plate level. A final rinse temperature of 90C was achieved at the gauge. Ensure to use a waterproof memory thermometer to check temperature daily for the high temperature dishwasher. A final rinse temperature of at least 71C must be achieve at plate level. Have all equipment, utensils, dishware, and food contact surfaces rewashed in the dishwasher. Ensure chlorine test strips are available to monitor glass washer. Discussed all remaining issues with operator. Ensure a chlorine solution is made as soon as the restaurant is in operation. All wiping rags need to be stored in sanitizer. All food items must be properly covered in cooler units. All equipment, especially knives must be properly washed after used. All hand washing station is designated for hand washing only and cannot be obstructed.