INSPECTION REPORT Health Protection 258728

PREMISES NAME Steve's Poke Bar (Central City)		Tel: (604) 498-3244 Fax:
PREMISES ADDRESS 711 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE August 11, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Alan Zheng		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sealed package of frozen fish roe was thawing using the steam from hot water in an insert (hot water was not directly touching water). The package was thawing for less than an hour. Corrective action: Operator placed the sealed package of fish roe under cold running water. Ensure to thaw frozen food using the following procedures: 1. Under refrigeration at 4C or less. 2.. Submerged completely under cold-running water. Health rationale: Improper thawing of frozen foods may lead to pathogen growth and/or toxin production. Corrective Action(s):

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

Comments

Routine inspection conducted. The following were observed. 1. Temperatures Prep coolers (front) at 4C or less. Beverage cooler at 4C or less. Upright cooler at 4C or less. 2 door cooler at 4C or less. 2 door freezer at -18 or less. Under counter freezer (back) at -18C or less. Rice hot held at greater than 60C. Cooked Quinea was cooled using a shallow pan on an ice water bath and is temperature checked every six minutes when stirred. Temperature logs are maintained and up to date. High temperature dishwasher measured 80.8C at the plate level during rinse cycle. 2. Sanitation All handwashing stations were accessible and equipped with hot and cold running water, liquid soap and paper towels. 2 compartment sink with drain plugs available. QUATs sanitizer in spray bottles measured at 200ppm per test strips. Ice machine was maintained in a sanitary condition. Overall sanitation was excellent. 3. Storage All food items were stored above ground at least 6 inches. Food items were covered and labeled. 4. Pest activity No visual sign of pest activity during inspection. Pest control program in place (once a week). 5. Administrative Permit was posted in a conspicuous location. FOODSAFE Level 1 equivalent certified staff present (Expires on September 26th, 2026).