INSPECTION REPORT Health Protection AHEN-AQGT2G

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE August 22, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE August 24, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed along the floor of the dry storage area and the floor in the corner near the deep fryer. Corrective Action(s): 1. Clean all the affected areas with bleach water to remove the rodent droppings; Correct today. Staff began cleaning the affected areas with bleach water at the time of inspection. Check for signs of rodent droppings each morning and evening and clean all affected areas with bleach water to remove the droppings accordingly. 2. Ensure you have a pest control operator re-service the traps and seal off any entry points; Correct within 1 week. 3. Continue to use 100 ppm bleach water to sanitize all food contact surfaces prior to use and keeping food covered and stored off the floor. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. A gap was present under the entrance doorway between Chan's Kitchen and the Food Court. 2. Grease and debris was evident on the floor under the cooking/grill area. Corrective Action(s): 1. Ensure there is no gap under the entrance door to prevent potential rodents from coming into the food premises from the food court. Correct within 2 weeks. 2. Clean up the area under the grill/deep fryer to prevent breeding grounds of pests and to maintain the food premises in a clean condition. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. A handle of a knife was duct taped. 2. Cardboard was lining the shelf with take-out containers. Corrective Action(s): Remove the duct tape from the handle and remove the knife from the food premises if the materials are broken underneath the duct tape. Correct today. 2. Remove the cardboard and replace it with a smooth, non-porous, durable, washable shelf liner if you wish to line the lower surface of the stainless steel table. Corret within 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The upright cooler in the back was initially at 6 degrees C internally at the time of inspection. The temperature went up to 50 degrees F. The operator mentioned that it was below 40 degrees F earlier. Corrective Action(s): The food inside the upright cooler was moved to the walk-in-cooler. Do not store potentially hazardous food inside the cooler until it is maintained at 4 degrees C / 40 degrees F or less; Correct immediately. Adjust/repair/re-service the cooler to maintain a temperature at or below 4 degrees C / 40 degrees F; Correct within 1 week. Contact the district E.H.O. once the cooler is maintained at or below 4 degrees C / 40 degrees F. Violation Score: 3

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

Comments

Handsink was adequately supplied. Hot-held chicken and food inside the inserts was 60 degrees C / 140 degrees F or hotter. A new thermometer was available for the hot-holding unit which was above 60 degrees C (actual ambient temperature was approximately at 70 degrees C). Temperature records were being maintained for receiving the BBQ meat -keep monitoring records for every 2 hour hot-holding intervals. Walk-in-cooler was at 2.3 degrees C (4 degrees C / 40 degrees F) or less. Upright freezer temperature was satisfactory. 100-200 ppm chlorine sanitizer was available inside two buckets. *Operator had FOODSAFE issued in the year 2000 and must re-take FOODSAFE training to re-validate their FOODSAFE by July 29, 2018.