INSPECTION REPORT Health Protection AHEN-CC4TWB

PREMISES NAME A-Chan Restaurant		Tel: (604) 992-7534 Fax:
PREMISES ADDRESS 14787 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mi Ran Yeo/Su Sook Hwang		NEXT INSPECTION DATE March 07, 2022
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were present in the following areas: -Corner near the stairway leading to the backdoor -Lower shelving unit near the back door Corrective Action(s): Clean and disinfect the above-noted areas to remove rodent droppings. Continue with regular cleaning, regular removal of garbage, keeping front and back doors shut between use, covering food, storing food equipment off the floor, and the pest control program. Pest control report for service provided on Feb 22, 2022 by All Catch Pest Control was available on-site. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Two cardboard boxes were observed lining storage surfaces where preparation utensils are stored. Cardboard is not made of durable, easy to clean, or impervious to moisture materials. Corrective Action(s): Remove the cardboard liners. If you would like to continue using liners, obtain shelving liners that are made of durable, washable, smooth, and impermeable to moisture materials. Correct by March 6, 2022. Violation Score: 3

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

Comments

Permit to operate was posted. Restaurant is open for take-out only at the time. Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. 100 ppm chlorine sanitizer was available in a sanitizer pail. Dishwasher final rinse temperature was at 79 degrees C (71 degrees C or hotter) at the plate level. Refrigeration units were at or below 4 degrees C. Freezer units were at or below -18 degrees C. Rice was being cooked at the time of inspection. Ventilation hood, preparation utensils, and floor behind the cook line appeared to be in a clean condition at the time of inspection. Food storage areas appeared clean and organized. Staff member with valid FOODSAFE Level 1 training (expiration date: April 20, 2026) was present on shift. Cooling temperatures were reviewed with staff: Cool food from 60 degrees C to 20 degrees C within 2 hours and then to 4 degrees C within 4 hours. Note: Staff were unsure where the probe thermometer is located. Find or obtain a new probe thermometer to monitor the internal temperature of food during the cooking, cooling, reheating, and hot-holding processes.