INSPECTION REPORT Health Protection DSOG-BKMUBL

PREMISES NAME Rickshaw Chinese Food Whalley Co		Tel: (604) 581-1161 Fax: (604) 957-9469
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE January 8, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hui Chen & Jing Tao Xi		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts being stored at room temperature. Corrective Action(s): Store bean sprouts inside the cooler at 4C or in ice water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Double stacking of uncovered food items observed. 2) Rice scoop stored in lukewarm water. 3) Boxes of thawed raw chicken stored directly on the floor during food prep at the time of the inspection. 4) Multiple food items stored uncovered inside the walk in cooler, upright cooler. Corrective Action(s): - Store all food items covered with plastic wraps or tight fitting lids - Store rice scoops in ice water, change out every couple hours - Do not double stack uncovered food items Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, dirt, and food debris in the following areas: - pooling of water on floors of the walk in cooler - underneath the dishwasher/sinks - behind racks in the dry storage room - inside upright coolers - on wire racks inside the walk in coolers - around the wok station Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule in hard to reach areas (ie behind coolers, prep tables) Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometers inside multiple coolers. Corrective Action(s): Provide working thermometers inside all refrigeration units Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 50ppm chlorine bleach sanitizer. Chlorine test strips available to monitor the dishwasher. - Surface sanitizers available in spray bottles at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. Ensure that all boxes and food items are stored min 15cm off the floor to facilitate cleaning. Better organization is required in the dry storage area. - No signs of pest activity at the time of the inspection. A professional pest control company inspects every month. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature Control: - All coolers: < or = 4C - All freezers: < or = -18C - All coolers and freezers equipped with working thermometers. - Hot holding unit (soup, hot fried foods, rice cookers): > or = 60C - Missing daily temperature log. Immediately begin daily temperature log for all coolers, freezers, and hot holding units.