INSPECTION REPORT Health Protection AHEN-AGLULX

PREMISES NAME Kwan Kee Noodle House		Tel: (778) 706-6669 Fax:
PREMISES ADDRESS 101D - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE December 13, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jianli Zhong, Kui Cai		NEXT INSPECTION DATE December 20, 2016
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 = 20

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach water was not set up near the front prep. area and was only available near the sink in the back prep. area. A wiping cloth was observed lying on the counter however it was not immersed in chlorine sanitizer. Corrective Action(s): The operator set up 100 ppm chlorine sanitizer (bleach water) in a bucket and placed the wiping cloth into it near the front prep. area. Ensure all prep. surfaces are sanitized before preparing food. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Ready to eat food was stored below raw meat in the upright cooler. 2. Two food items were not covered in the prep. cooler and had other wrapped food items stored directly over them. 3. Two bags of dry food were not placed inside food grade containers with tight fitting lids. Corrective Action(s): 1. Ensure raw meat is stored on a lower shelf and/or completely separately from ready to eat food (Corrected). 2. Ensure food is covered in all storage areas (Corrected) 3. Ensure all open bags of dry food is stored in food grade containers with tight fitting lids to protect it from any source of potential contamination. Correct within 1 week. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was being used to line a shelf. Corrective Action(s): Obtain a washable and durable liner for the shelf and remove the cardboard. Correct within 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The metal wires of a sieve were not intact. Another sieve was unclean and the operator mentioned that they cannot remove the stain. Corrective Action(s): The broken sieve where metal could potentially contaminate food was discarded by the operator at the time of inspection. The other unclean sieve was placed in a box and is to be removed from the food premises later today. Violation Score: 3

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsinks. 100 ppm chlorine sanitizer was available in the bucket with wiping cloths in the back prep. area. Coolers were 4 degrees C or less. Freezer was -18 degrees C or less. Hot-held rice, congee, and sauces were 60 degrees C or hotter. Two probe thermometers were available near the front prep. area and back prep. area. Reminder: Ensure the congee and other food is cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours). Meat was being packaged into new food grade bags instead of old ones. Food storage areas were in a clean condition.