INSPECTION REPORT Health Protection JGUU-CRNRXQ

PREMISES NAME Rickshaw Chinese Food		Tel: (604) 581-1161 Fax:
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE May 9, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tian Qing Guo		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sweet and sour sauce internal temperature measured at 51C. Reheated to 74C for 15 seconds at this time. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation improvement required: 1. under the cook line (food debirs buildup) 2. walk in cooler shleving unit with food debris and mould build up. Corrective Action(s): Clean and sanitize areas mentioned in the violation section. Ensure foods are removed from shelves prior to cleaning to prevent contamination. Correct this by: 1 week. Violation Score: 3

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

Comments

Routine inspection conducted: Hand washing station is fully equipped with hot and cold running water, liquid soap and paper towels. All coolers measured at 4C or less. All freezers measured at -18C or less. Hot holding (rice, cooked RTE foods, etc.) measured at 60C or higher (see an exception in the violation section). Food contact surface sanitizer measured at 100 ppm chlorine. Low temperature dishwasher's sanitizing cycle measured at 50-100 ppm chlorine at the plate level. No sign of recent pest activity noted at this time. Routine pest control service in place. In use utensils stored in sanitary manner.