INSPECTION REPORT
Health Protection
JCHW-BRQPRY

PREMISES NAME
Peaceful Restaurant
Tel: (604) 503-3833
Fax:
PREMISES ADDRESS
107 - 7320 King George Blvd
Surrey, BC V3W 5A2
INSPECTION DATE
July 21, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Charlie Huang
NEXT INSPECTION DATE
July 28, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

No


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 3
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer spray bottle in the kitchen had no detectable sanitizer.
2) Knife was stored between a prep table and prep cooler.
Corrective Action(s): 1) Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
2) Discontinue this practice of knife storage. The area between prep tables cannot be cleaned and sanitized on a regular basis and may result in potential cross contamination. Knife was washed and sanitized at the time of inspection.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Back handwash station did not have liquid hand soap and staff washroom did not have single use paper towels.
Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Chef was observed mopping the floor, followed by handling oven knobs without handwashing.
Corrective Action(s): Ensure hands are washed at a proper frequency to prevent potential cross contamination. Chef washed his hands at the time of inspection. Review hand hygiene procedures and ensure they are followed
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Opened can of coconut milk was stored directly on top of BBQ pork.
Corrective Action(s): Do not store canned foods directly on food items to prevent potential contamination of foods. Once canned foods are opened, the contents must be transferred to a food grade container. Coconut milk was transferred into a food grade container at the time of inspection.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prep cooler was at 5C to 6C. Chef stated that the cooler unit freezers up.
Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less on a consistent basis.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Chef FOODSAFE Level 1 expired 2020-01-10.
Corrective Action(s): While in operation, at least one person must have their valid FOODSAFE Level 1 or equivalent training. Register and complete FOODSAFE Level 1 training within 1 month.
Violation Score: 1


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

Comments

Walk-in cooler was at 4C.
-Single-door prep cooler was at 4C (top and bottom).
-Upright freezers were at -12C and -13C.
-Hot holding was greater than 60C.
-High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum of 71C required for proper sanitizing).
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Please contact the inspector if you have any questions or concerns.
-Signature not required at this time due to the COVID-19 Pandemic.

-COVID-19 safety plan posted at the front entrance.
-Facility must post the maximum seating capacity in the facility.