INSPECTION REPORT Health Protection AHEN-CCJP2P

PREMISES NAME Kung Pao Wok		Tel: (604) 589-7938 Fax: (604) 279-8996
PREMISES ADDRESS 1411 - 10355 152nd St Surrey, BC V3R 7B7		INSPECTION DATE March 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joey Ho / Don Guan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed using hand sanitizer to sanitize their gloves that they were wearing after completing a transaction at the cash register without washing their hands and changing their single-use gloves. Corrective Action(s): Do not reuse gloves between different activities (e.g. after completing cash/credit transactions, touching preparation utensils/food equipment, and prior to serving food). Ensure hands are properly washed and a new pair of single-use gloves (if using gloves) is worn before handing food and between different activities to protect food from contamination. Hand sanitizer is not a suitable substitute for proper handwashing and changing the single-use gloves. 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

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. 3-compartment sink was supplied with hot and cold running water. Third compartment sink unit was filled with 100 ppm chlorine sanitizer. 100 ppm chlorine sanitizer was available inside a spray bottle and sanitizer pail. Prep. sink was operational. Ventilation hood appeared to be in a clean condition. Food was observed being heated to above 74 degrees C at the cook line prior to being placed into the hot-holding unit. Hot-holding steam table was pre-heated above 60 degrees C. Walk-in-cooler (measured at 3.4 degrees C) and upright cooler were at or below 4 degrees C or less. Refrigeration units were equipped with thermometers. Previously cooled rice inside the walk-in-cooler was observed in a shallow container. Rice was at or below 4 degrees C internal temperature inside this container. Permit to operate was posted. If you have any questions, please contact the district Environmental Health Officer of Fraser Health.