INSPECTION REPORT Health Protection AHEN-BFQUHU

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE September 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE September 06, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several BBQ meat products were less than 60 degrees C (between 40-50 degrees C in the hot-holding unit). Products were generally hotter that were stored on the lower surface inside the insert than that were stacked on top. Operator stated that they had placed the meat products into the hot-holding unit one hour prior to the checks during the inspection. Note: Hot-holding unit was heated to at or above 60 degrees C. Corrective Action(s): BBQ meat products below 60 degrees C for less than 2 hours were reheated to 74 degrees C or hotter in the oven. This reheating step can only be done once. Hot-hold all meat products at or above 60 degrees C. Check food and hot-holding case temperatures within every 2 hours using a clean and sanitized probe thermometer. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 100 ppm chlorine sanitizer was not setup near the BBQ case area at the time of inspection. Chopping block contained food debris over it. Operator stated that the sanitizer bottle may have been re-located and then once found, the spray bottle contained 0 ppm chlorine sanitizer inside it. Corrective Action(s): Operator resetup 100 ppm chlorine sanitizer in the spray bottle during the inspection and sanitized the chopping block. Make sure 100 ppm chlorine sanitizer is available for the following areas: 1) Front service area for all dining tables and counter of front area 2) Chopping block near the BBQ case 3) Back kitchen near all prep. tables. . Test the chlorine sanitizer using chlorine test strips and ensure it is maintained at 100 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Three knives were stored between the space between the prep. cooler and chopping block. 2) Food content of an open metal container was not transferred into a food grade container but was stored in the open metal container in the prep. cooler. Corrective Action(s): 1) Knives were re-located from the gap between the prep. cooler and chopping block to a designated clean knife holder that can be cleaned and sanitized. Make sure all knives are stored in a clean and sanitary knife holder, magnetic strip, or a clean surface between use. Do not store knives in a hard-to-reach area that cannot be easily cleaned and sanitized. 2) Food content was transferred into a food grade container during the inspection. Make sure all food ingredients/content is transferred into a food grade container upon opening metal containers to protect the food from any potential chemical contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dispenser in the third washroom is not in good working order. Note: Liquid soap was available in a container. Corrective Action(s): Repair or replace the dispenser so that it can dispense liquid soap; Correct today. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): 2-compartment sink near the walk-in-cooler area was not in good working order. Corrective Action(s): Operator fixed the sink so that it was supplied with both hot and cold running water. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was not present inside the hot-holding case to monitor its' ambient temperature upon preheating it and maintaining it throughout the day. Corrective Action(s): Place a thermometer to monitor the ambient temperature of the hot-holding case; Correct today. Hot-holding case must be at or above 60 degrees C when it is used for food storage/display. Violation Score: 1

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

Comments

Three handsinks in the kitchen, handsink in the front service area, handsink near the BBQ case, and handsinks in three washrooms were supplied with liquid soap, hot and cold running water, and paper towels Walk-in-cooler, upright cooler near the prep. table, prep. cooler, 2-door sliding glass cooler, and drinks cooler were at or below 4 degrees C. One door freezer and walk-in-freezer were at or below -18 degrees C. One display cooler was unplugged and it was empty of food. Hot-held rice was at or above 60 degrees C. Refrigeration units were equipped with thermometers. A probe thermometer was available. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (actually measured at 100 ppm). Operator had chlorine test strips and stated that they had checked the dishwasher final rinse chlorine sanitizer concentration at the plate level earlier today. 100 ppm chlorine sanitizer was available in a labelled spray bottle in the front service area and bucket with wiping cloths in the back kitchen. No signs of recent pest activity were present at the time of inspection.