INSPECTION REPORT
Health Protection
LKIM-AN2PZ7

PREMISES NAME
Kung Pao Wok
Tel: (604) 589-7938
Fax: (604) 279-8996
PREMISES ADDRESS
1411 - 10355 152nd St
Surrey, BC V3R 7B7
INSPECTION DATE
June 5, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Joey Ho / Don Guan
NEXT INSPECTION DATE
June 09, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Previously cooked rice stored out at room temperature for fried rice during lunch rush. Internal temperatures of 14 degrees Celsius observed - CORRECTED DURING INSPECTION - items discarded.
.
Corrective Action(s): This is a repeat violation. Facility has a walk in cooler with reach in portion for use during the day. USE the reach in portion. Do not continue to store potentially hazardous food items on upper counter during rush times.
.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Cooks in back area unable to locate bleach sanitizer solution indicating to Health Inspector item has not been used today to sanitize counters. CORRECTED DURING INSPECTION - Front staff had to locate sanitizer solution in spray bottle. Sanitizer solution at concentrations of greater than 200ppm Chlorine solution.
.
Corrective Action(s): Ensure staff not only have access to sanitizer solution but ARE USING SANITIZER SOLUTION!
.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Facility requires cleaning. Floors under grill, shelves throughout (both uppers and lowers), door front to kitchen surrounding handle, utensils and containers, etc.
.
Corrective Action(s): .
Violation Score: 9


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

Comments

COMMENTS

- No evidence of pests
- Pest control program in place
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Three functional sink plugs available for use

NOTE: All internally probed deep fried chicken stored in grey tubs in walk in cooler were found to be at temperatures less than or equal to 4 degrees Celsius today. No evidence of improper cooling today.
***However, all tubs are stacked on top of each other with lids tightly sealing tubs of chicken. Ensure tubs of cooked chicken are properly cooled. To ensure chicken or other cooked meats are cooled properly make sure to leave lids slightly open and do not stack tubs while hot or fill tubs to much. Allow air flow of cold air to cooling food items. Any improperly cooled food found during an inspection in the future will be discarded.