INSPECTION REPORT Health Protection AHEN-CP2VAJ

PREMISES NAME A-Chan Restaurant		Tel: (604) 992-7534 Fax:
PREMISES ADDRESS 14787 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 14, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mi Ran Yeo/Insook Hwang		NEXT INSPECTION DATE February 24, 2023
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 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

304 - Premises not free of pests [s. 26(a)] Observation: A dead mouse was observed in a snap trap next to the upright double-door cooler across from the handsink. A small amount of rodent droppings were present on the floor in the designated dry storage area below the shelving unit. Corrective Action(s): Remove the dead mouse and have a pest control service conducted within a week. Clean and sanitize the affected areas to remove the rodent droppings; Correct today. Monitor for signs of recent pest activity and continue with pest control measures: keeping the front and back doors shut between use, sealing any potential entry points, regular cleaning, pest control program, and minimizing any breeding grounds or harbourage areas for rodents. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood panels were accumulating grease debris. Corrective Action(s): Clean the ventilation hood panels to maintain them in a clean condition; Correct within 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher was not in good working order. Staff were unable to run a cycle upon selecting the "start" button. Corrective Action(s): Repair or re-service the high temperature dishwasher to ensure it is in good working order to effectively wash and sanitize preparation utensils/food contact surfaces; Correct by February 23, 2022. In order to meet the sanitizing standard, high temperature dishwasher final rinse temperature must be at least 71 degrees C at the plate level. If you are replacing the dishwasher, ensure to submit a specification sheet of the new dishwasher for review and health approval prior to making any changes. . In the interim, ensure preparation utensils/food contact surfaces are manually washed, rinsed, sanitized, and air dried. Facility provides single-service utensils (take-out) only. Manager informed over phone that they are trying to arrange for a technician to re-service the dishwasher. Violation Score: 3

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

Comments

Handsinks (2 in the kitchen and 2 in the staff washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels. 100 ppm chlorine sanitizer was available in a sanitizer pail. 100 ppm chlorine sanitizer was available in the second compartment of the 2-compartment ware-washing sink. Double-compartment prep. sink was operational. Refrigeration units were at or below 4 degrees C. Freezer temperatures were satisfactory. Hot-held rice was at or above 60 degrees C. Raw meat was stored on lower shelving units in refrigeration units than potential ready-to-eat food. Pest control program was in place on a monthly basis via All Catch Pest Control. Most recent pest control service date was on January 20, 2023 and it indicated "no activity" at the time from the service. In the Operator's absence, staff member with valid FOODSAFE Level 1 course training (expiration date: April 20, 2026) was present on shift. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.