INSPECTION REPORT Health Protection TSTY-AQ2T6H

PREMISES NAME JC Express Chinese Food		Tel: (604) 726-5222 Fax:
PREMISES ADDRESS 590 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE August 8, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jian Gou		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat dishes in the steamer unit on the stovetop were measured at approximately 49 - 55 C. Staff state the burner is switched off in order to avoid over-cooking the food. Corrective Action(s): Burner switched on during inspection. Ensure hot food is held at a temperature of 60 C or higher - do not allow food to enter the danger zone temperature range between 4 C and 60 C for more than 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer bottle in main kitchen contained zero detectable chlorine. Bottle was dusty, and did not appear to have been used recently. Staff state this is in daily use. 2) Sanitizer in front servery spray bottle was at a concentration of well over 200ppm (test strips bleached out). Cloth bucket was at a concentration of approximately 50ppm. Corrective Action(s): 1) Bleach added to create solution of 200ppm during inspection. Ensure solution is maintained between 100-200ppm at all times (add 1 teaspoon of plain bleach per Litre of water). Note: ensure staff use sanitizer as required - this should be a final step after washing/rinsing the countertops, cutting surfaces and any frequent-use utensils. 2) See above - ensure sanitizer is maintained at the correct strength. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Potatoes were being peeled outside the kitchen, and were left on the ground outside the back door to the kitchen while staff attended other tasks. Corrective Action(s): Moved indoors. Ensure all food is kept inside the restaurant - do not leave food outside on the ground, as this may allow contamination via pests or tampering. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Meat slicer has not yet been removed from the premises, as discussed at past inspections. Blade and guard has not yet been cleaned. Corrective Action(s): If the slicer is not in use, remove from the premises by tomorrow at the latest (9th August 2017). If it is being used, ensure staff clean and sanitize the unit thoroughly after use. Issue will be checked at a follow-up inspection - if slicer is still on site and dirty, this will receive a violation code as if it is in use. Violation Score: 3

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

Comments

*General sanitation satisfactory. Slight cleaning is required in tempura batter/plastic bag storage area in kitchen near pass-through window. *No evidence of pest activity observed during inspection. *Hand sinks equipped with warm water, liquid soap and paper towels. *Dish sinks in working order. Ensure three-compartment dishwashing methods are followed (as per approved sanitation plan for the restaurant). *Hand washing practices satisfactory at time of inspection. *Dry storage maintained in tidy condition. *Steambath units operating at 60 C or higher. Note: ensure any trays stored on top of these units are rotated into the steambaths in order to keep food at 60 C or higher. *Cooler and freezer temperatures satisfactory. *Food in large-volume pots measured at 4 C or colder. *Tools and utensils generally maintained in clean condition. *Food generally wrapped, packaged and/or protected from contamination. *Washrooms maintained in clean condition. *Fly screen in place over back kitchen door. *Follow-up inspection required.