INSPECTION REPORT Health Protection YTAN-CW3NY3

PREMISES NAME Sungiven Foods - Kitchen		Tel: (604) 376-4448 Fax:
PREMISES ADDRESS 104-108 - 3211 152nd St Surrey, BC V3S 3M1		INSPECTION DATE September 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jiezhen Liao		NEXT INSPECTION DATE 6 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One paper towel dispenser (by the staff entrance) was not dispensing paper towels easily. Corrective Action(s): Repair or replace this dispenser such that paper towel is easily dispensed each time/when needed. Correct by: 2 weeks. Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand washing sinks were properly supplied with hot/cold running water, liquid soap, paper towels. - QUAT-based sanitizer solution available at 200 ppm in sanitizing pails, spray bottles, and from dispenser. Test strips available for use. - Three-compartment sink available for manual warewashing maintained in sanitary conditions. *Ensure the sanitizing sink is filled up with sanitizer such that large equipment can be fully submerged for at least 1 minute. - Coolers measured 4C or less. - Freezers measured -18C or less. - Food held in hot-holding cases measured 60C or hotter. Temperatures are checked every 2 hours. *Ensure temperatures are also consistently being recorded on your temperature logs. - Accurate thermometers available. Temperature logs for coolers, freezers, reheating, and hot-holding available. - Reviewed reheating and hot-holding procedures at time of inspection - OK. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory. - No signs of pest activity noted. - Staff have valid FoodSafe level 1 certifications.