INSPECTION REPORT Health Protection AHEN-CW3SAP

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE September 27, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE October 04, 2023
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required for the following areas: -Storage racks -Lids and exterior surfaces of storage containers -Faucets of the sinks. -Ceiling near the cook line (where there is accumulating dust/debris) -Floor corners -Back wall near the back door -The left side of the ventilation hood panels (with grease accumulation). -Lower surface of equipment below the cook line. -Floor of the walk-in-freezer. Corrective Action(s): Clean the above-noted areas to remove the accumulation of debris or grease; Correct by October 3, 2023. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Unsealed wooden panels were observed lining a few shelving units in the walk-in-cooler. Unclean cardboard boxes were observed near the backdoor and lining a storage rack. Corrective Action(s): Remove the unsealed wooden panels from the above-noted areas; Correct today. Remove the unclean cardboard boxes today and discontinue practice of keeping unclean cardboard boxes. If liners are used, ensure it is made of easy to clean, durable, non-absorbent, smooth, and non-toxic materials. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: One of the two chlorine sanitizer bottles in the front service area was not labelled to identify the contents. Corrective Action(s): Label each sanitizer spray bottle to identify the contents; Correct today. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # AHEN-CW2TXG of Sep-26-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact surfaces and utensils (e.g. plates, glassware, knives, forks, spoons, etc.) were not being sanitized properly as the chlorine sanitizer residual after the final rinse cycle of the dishwasher was at 0 ppm. Low temperature dishwasher was connected to two containers of rinse aid and one container of detergent. Correction: Re-service dishwasher and connect it appropriately to chlorine sanitizer to ensure that at least 50 ppm chlorine sanitizer is dispensed during the dishwasher's final rinse cycle to achieve adequate sanitizing; Correct today. Operator called a technician to provide chlorine sanitizer. Monitor the final rinse chlorine sanitizer residual with your chlorine test strips. Once the dishwasher is able to achieve the above-noted sanitizing standard, rewash and sanitize all of your service utensils through the dishwasher. . In the interim, ensure to comply with the following measures: -Only provide customers with single-service disposable utensils only. -Wash preparation utensils through the dishwasher and then manually sanitize in 100 ppm chlorine sanitizer in the 2-compartment sink. . Operator and staff switched to single-use service utensils during the inspection. Operator showed that they had boxes of single-use service utensils available for interim use. Operator setup 100 ppm chlorine sanitizer in the 2-compartment sink.

Comments

Follow up inspection: -Dishwahser was connected to chlorine sanitizer. Dishwasher final rinse chlorine sanitizer residual at the plate/utensil level was at 50 ppm (minimal required: 50 ppm). -Reusable service utensils had been rewashed and sanitized through the dishwasher after re-servicing it according to the Operator. -Chlorine test strips were available. Ensure to monitor the final rinse chlorine sanitizer after the dishwasher final rinse cycle at least twice daily (minimal morning and evening time checks). -Time-tracking records for BBQ products were available from today. Operator brought a notebook back to the facility, which had time-tracking records of BBQ products in August, 2023. -Wooden panels were removed from the storage racks. -Operator on shift held valid FOODSAFE Level 1 course training (expiration date: April 1, 2024). It was reviewed that the Operator is to renew his FOODSAFE Level 1 or equivalent course training prior to the expiration date. Refer to www.FOODSAFE.ca for information on the FOODSAFE Level 1 refresher course. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.