INSPECTION REPORT Health Protection JCHW-BUTQZH

PREMISES NAME Peaceful Restaurant		Tel: (604) 503-3833 Fax:
PREMISES ADDRESS 107 - 7320 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE October 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Charlie Huang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): A dead fly was found in a container of food in the walk-in cooler. Corrective Action(s): Ensure all foods are covered and protected from potential contamination. Food item was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer levels were greater than 400ppm. Concentration of bleach could not be determined - resulted in test strips bleaching out. Corrective Action(s): Bleach concentration must be maintained between 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. Concentrations in excess of 200ppm may be toxic for human health. To prepare bleach at 100ppm to 200ppm, add 5mL of bleach per litre of water. Bleach was diluted at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Facility does not have a valid operating permit for April 1 2020 to March 31 2021. Corrective Action(s): In order to operate a food service establishment, facility must hold a valid operating permit. To pay your outstanding permit fee, contact Fraser Health billing at 604 918 7507. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored above potential ready-to eat foods. Corrective Action(s): Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room temperature. Meat was still frozen. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a refrigerator at 4C or less in under cold running water to prevent the growth of pathogens and or the formation of toxins. Frozen meat was placed under cold running water at the time of inspection. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Both operator and staff member FOODSAFE Level 1 have expired. Corrective Action(s): At least one person working in the facility must have FOODSAFE Level 1 or equivalent training. Operator must have properly trained staff on-site while in operation. Operator has 1 month of provide proof of successful completion of 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. -Prep coolers were at 4C (top and bottom). -Upright cooler was at 9C - used for the storage of non-potentially hazardous foods. -Chest freezers were less than -18C. -Upright freezer was at -16C. -Hot holding was greater than 60C. -Beef deep fried to greater than 71C. -Cooked chicken and beef cooled and was at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation satisfactory at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. COVID-19: -Facility is currently offering dine-in services. Tables have fewer than 6 patrons per table. Patrons are 2 metres apart, measured from the back of the chair. -COVID-19 safety information posted at the front entrance. -Seating capacity is posted at the front entrance. -Hand sanitizer provided at the front entrance. *Facility is currently not collecting contact information for seated, dine-in patrons. Facility must obtain contact information for at least one person in each party, which includes the following: first and last name and email or phone number. Contact information must be retained for at least 30 days.