INSPECTION REPORT Health Protection BWOI-CN5U6V

PREMISES NAME China Kitchen Restaurant		Tel: (604) 463-0001 Fax: (604) 463-9768
PREMISES ADDRESS 220 - 22805 Lougheed Hwy Maple Ridge, BC V2X 2V7		INSPECTION DATE January 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sai Keung Tong		NEXT INSPECTION DATE February 06, 2023
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Sole kitchen hand wash area not available for handwashing upon inspection as the double sink was being used to thaw frozen PHF's under running cold water. Front hand sink is too far for kitchen employees to access. Corrective Action(s): Install a separate small dedicated sink solely for handwashing in the kitchen. Install a liquid soap and paper towel dispenser adjacent to this hand sink Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Spilled food items observed on lower shelving inside the white walk in cooler Corrective Action(s): Clean spilled food items. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Open tin can observed being used to store sauce. Corrective Action(s): Contents of tin were poured into a plastic container at time of inspection. Once a tin has been opened the exposed metal will begin to rust which will impact the contents. Violation Score: 3

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

Comments

*Monitoring logs recorded but only display an "initial" of the person who recorded them. Write in the actual data ie temperatures for all mechanical equipment within the premises to demonstrate you are doing your due diligence. This would include both the dishwasher and glasswasher. Glasswasher at approx. 15ppm. Soap dispensed into wash cycle. Wash tank at approx 140F. Dishwasher at 71c (at plate level). Soap dispensed into wash tank Ice machine is clean Wiping rags observed stored in sanitizer containers. Sanitizer tested at 100ppm chlorine Buffet table hot holding at approx. 70c. All back room cold holding equipment cold holding at <4c