INSPECTION REPORT Health Protection MBEK-B6WTPX

PREMISES NAME Don Asian Kitchen		Tel: (604) 531-7767 Fax:
PREMISES ADDRESS 2181 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 27, 2018	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Xiaodong Chen		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following were observed to be stored within the kitchen at room temperature: 1. A large container of sprouts (internal food temperature: 7 degrees C). It was stated by staff that sprouts were out at room temperature for less than two hours. Restaurant was not busy at time of inspection. 2. Six raw shell eggs in a container (internal food temperature: 23 degrees C). It was stated by staff that eggs were out at room temperature for greater than 2 hours. Corrective Action(s): Spouts were placed into under counter cooler at time of inspection. Raw shell eggs were discarded by staff at time of inspection. Ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Potato peelers located in storage area were observed with dried food debris. Corrective Action(s): Potato peelers placed into dishwashing area to be washed and sanitized. Ensure that all equipment, utensils, and food contact surfaces are properly washed and sanitized to limit potential contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. Several dry storage scoops were stored with handles in contact with food. Many of these handles were heavily encrusted with food debris. 2. Two mouldy whole squash were observed stored under back preparation table. 3. Boxes of whole potatoes were stored on the same shelf next to cleaning chemicals, pesticide, and tools. 4. Food inserts located in the upper portion of the preparation cooler were double stacked with no lid or other barrier in between. 5. A metal strainer with damaged wire mesh was observed within a box of dried chilis. 6. In the walk in cooler, raw shell eggs were stored above ready-to-eat foods (bags of sprouts). Corrective Action(s): 1. Dry storage scoops placed into dishwashing area. Ensure that scoops are stored in a manner that protects the food from potential contamination (e.g. with handles stored outside of the food product) 2. Mouldly squash discarded by staff. 3. Ensure that food is stored separately from cleaning chemicals, pesticides, and any other items that may potentially contaminate food. Potatoes relocated away from cleaning chemicals. 4. Ensure that food items are not double stacked to protect food from potential contamination. Lids or other barriers must be in place. 5. Strainer removed. Ensure equipment/utensils are in good working order to protect food from potential physical contamination (e.g. broken wire). 6. Aforementioned food items were relocated. Ensure that raw potentially hazardous foods (e.g. raw eggs and meats) are not stored above foods that may be consumed as ready-to-eat foods to protect from potential contamination. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser for back hand washing sink is not functional. Paper towel is being temporarily stored outside of dispenser. Corrective Action(s): Ensure that a properly functioning paper towel dispenser is in place at the above-noted hand sink. Paper towel located outside of the dispenser may potentially become contaminated or may potentially be misplaced. Date to be corrected: December 11, 2018. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator FOODSAFE Level 1 is expired. Corrective Action(s): Ensure that operator hold a valid FOODSAFE Level 1 certificate (or equivalent). Ensure that at all times in the operator's absense, at least one staff on site holds a valid certificate for FOODSAFE Level 1 or its equivalent. Date to be corrected by: Today. Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C - Under counter cooler at 1 degree C - Preparation cooler at 2 degrees C (above) and 3 degrees C (below) - Glass reach in cooler at 1 degree C - Bar beverage cooler at 4 degrees C - Walk in freezer at -15 degrees C - Chest freezer at -21 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Low temperature dishwasher measured at 30 degrees C and 50 ppm chlorine in the rinse residual at the utensil surface - Bleach water sanitizer available at 100 to 200 ppm chlorine. Note: One bottle was labeled at time of inspection. - Staff washroom hand sink adequately supplied - Customer washrooms in sanitary condition - No signs of pest activity at time of inspection - Staff personal items stored in a separate area - Permit posted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B6WTPX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items: Capri Canola Oil - 0% TF Spring Home TYJ Spring Roll Pastry - 0% TF Other items checked did not contain the words “hydrogenated”, “partially hydrogenated”, “margarine” or “shortening”
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment