INSPECTION REPORT Health Protection AJON-CFUTR9

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE June 29, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE July 27, 2022
INSPECTION TYPE Routine
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEATED VIOLATION. All BBQ meats in the front display hot holding unit were stored below 60 degrees Celsius. Temperature of the duck was measured at 48.7 degrees Celsius and 49.8 degrees Celsius for the pork. Operator informed that the meats were placed into the hot holding unit 1.5 hours earlier. Corrective Action(s): Reheat all meats in the front display hot holding unit to above 74 degrees Celsius (permitted to reheat only once). Increase temperature of hot holding unit so the temperature is being maintained at or above 60 degrees Celsius. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink by the back storage shelves and 2-compartment sink did not have water. Operator turned on the water from the bottom of the sink immediately and both hot/cold running water was then available. Liquid soap and paper towels were available. Corrective Action(s): Ensure the water for all sinks are running properly at all sinks. All hand washing stations must be fully equipped with liquid soap, paper towels and hot/cold running water. Do not turn off the water from the bottom. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: THIS IS A REPEATED VIOLATION. Several foods observed to be uncovered in the walk-in cooler, sliding glass door cooler and prep cooler. Corrective Action(s): Place a food grade cover/lid on all containers of food. Ensure all foods are properly covered with a food grade material when stored away and not in immediate use. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEATED VIOLATION. Frozen meats observed to be thawing directly in the prep sink near the walk-in cooler. Corrective Action(s): Thaw food items in any of the following ways: - On the bottom shelf in the cooler at or below 4 degrees Celsius. - Packaged foods completely submerged in cold water that is changed every 30 minutes, or under cold running water. - In the microwave. Ensure frozen foods to be thawed are not placed directly in the sink. Violation Score: 3

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

Comments

Routine Inspection: Front: - Hand washing stations (one before entering kitchen and one behind the display hot holding unit) fully equipped with liquid soap, paper towels and hot/cold running water. - Temperature of coolers (beverage and sliding glass door) maintained below 4 degrees Celsius. - Temperature of standup freezer maintained below -18 degrees Celsius. - Concentration of chlorine (bleach) sanitizer in spray bottle = 100 ppm. Kitchen: - All prep sinks equipped with hot/cold running water. - Temperature of coolers (walk-in, standup near dishwasher, prep) maintained at or below 4 degrees Celsius. - Temperature of freezers (walk-in, chest) maintained below -18 degrees Celsius. - Temperature of rice in hot holding unit maintained above 60 degrees Celsius. - Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm. Wiping cloth stored in sanitizer solution - very good. - Low temperature dishwasher sanitizing with 50 ppm chlorine. Overall: - No signs of pest activity at the time of inspection. - Premises well lit. REMINDER: - Potentially hazardous foods that have been left in the Danger Zone (4C to 60C) for more than 2 hours, or for an unknown amount of time, must be discarded. - Ducks hanging on hooks need to be stored in the cooler at or below 4 degrees Celsius. - Continually organize food storage areas (cold, frozen and dry). - Continually clean baffles of the ventilation canopy on a regular basis. - Continue to follow your sanitation plan for daily, weekly and monthly cleaning. Operator is highly considering to switch to a time-tracking method for BBQ meats in the display hot holding unit: - Submit a food safety plan for review and approval. - Describe how BBQ meats will be cooked frequently but only a few at a time. In addition, describe how these meats will then be time-tracked once placed in the display unit and discarded after 2 hours. - Until this food safety plan is reviewed and approved, continue holding the BBQ meats at or above 60 degrees Celsius in the display hot holding unit. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to the Operator.