INSPECTION REPORT Health Protection DWAG-C56U6K

PREMISES NAME KW Gardens Chinese Restaurant		Tel: (604) 588-8863 Fax:
PREMISES ADDRESS 2338 King George Blvd Surrey, BC V4A 5A5		INSPECTION DATE July 22, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ken Han		NEXT INSPECTION DATE July 26, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 trays of fried pork observed to be cooling at room temperature. Internal food temperature measured at 40C. Staff stated they usually leave hot food at room temperature for 2 hours before transferring them into a cooler. Corrective Action(s): Cooler must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Facilitated cooling procedures must be used such as shallow trays, smaller portions. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple knives stored in a crack beside the wooden chopping block. Visible grease and debris built up observed on the side of the chopping block. Corrective Action(s): Clean and sanitize all knives at the 2 compartment sink. Obtain a proper food grade container or knife rack for the knives. Do not store any knives beside the chopping blocks. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff stated dishwasher was broken and can not be turned on. Technician had been contacted and operator in the process of replacing the dishwasher. Corrective Action(s): Instructed the staff to set up manual dishwashing at the 2 compartment sink. Follow the proper procedures of wash, rinse, sanitize and air dry for all food utensils and equipment. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Multiple containers of food inside coolers were not covered. 2. Reusable cloth used to cover cutted vegetables inside the walk-in cooler. 3. Opened tin can of sweet & sour sauce stored inside the walk-in cooler. The can was half full. Corrective Action(s): 1. All food must be covered with a food-grade barrier during storage in order to protect them from contamination. 2. Do not cover food with reusable cloth as they can not be cleaned and sanitized properly. Use non-porous, food grade material to cover any food. 3. Transfer the content inside the tin can into a food-grade container. Correct by: today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher was broken and can not be turned on. Staff stated they are in the process of replacing the dishwasher. Corrective Action(s): Service/fix the dishwasher to ensure high temperature dishwasher can registered at least 71C at plate level. Alternatively, replace the current dishwasher with a functional low temperature or high temperature dishwasher. Correct by: Jul 23, 2021. Violation Score: 3

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

Comments

Routine inspection: - Coolers (walk-in, stand-up, sandwich) maintained at 4C or less. - Walk-in freezer measured at -20C. - Hot food hot held at above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitize available in buckets. - 2 compartment sink set up for manual dishwashing. - Food storage practices satisfactory. - General sanitation satisfactory. - No pest activities observed at the time. *Signatures not required due to Covid19 Pandemic.