Health Protection

Peaceful Restaurant
Tel: (604) 503-3833
107 - 7320 King George Blvd
Surrey, BC V3W 5A2
June 28, 2019
1.25 hours
OPERATOR (Person in Charge)
Charlie Huang
July 05, 2019
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Fried beef made the previous night (7pm) was at 9C and beef made two days ago ranged from 6C to 8C.
Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. The following items were discarded at the time of inspection: 4 baskets of fried beef and 14 bags of fried beef. As discussed previous, foods must be placed ins shallow trays for rapid cooling. This is a continuing violation. Continued improper cooling of foods will result in the issuance of a violation ticket.
Violation Score: 25

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Facility currently places a plastic basket with holes over a cardboard box which previously contained raw meat. Staff stated fried meat is placed into the plastic containers to drain oil - there is the potential for cooked meat to contact raw meat box.
2) Foods were stored in opened metal cans.
3) Vegetables were stored on the floor in the walk-in cooler.
Corrective Action(s): 1) Immediately discontinue this practice. Do not reuse cardboard boxes with were used to store raw meats. This can allow for direct contamination of foods. Fried items were discarded due to improper cooling.
2) Do not store foods in opened metal cans. Once canned foods are opened, the contents must be transferred to food grade containers with proper protection. Foods were transferred into food grade containers at the time of inspection.
3) Foods must be stored off the floor and protected from potential contamination. Vegetables were relocated at the time of inspection.
Violation Score: 15

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen shrimp was thawing at room temperature in a container of water.
Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water. If there are not enough sinks to thaw foods, items must be left in the cooler until a faucet is available. Shrimp was placed under cold running water at the time of inspection.
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walk-in cooler was at 5C.
Corrective Action(s): Adjust or service cooler and ensure it can maintain 4C or less on a consistent basis.
Correction date: July 5, 2019
Violation Score: 9

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


-Both prep coolers were at 4C (top and bottom).
-Upright freezers were at -18C.
-Chest freezer was at -18C.
-Hot holding was greater than 60C.
-Soup was heated to greater than 74C prior to hot holding.
-High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing).
-Bleach sanitizer spray bottles labelled and tested at 100ppm.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and well maintained.
-FoodSafe Level 1 valid until December 4, 2023.
-Continued improper cooling of hot potentially hazardous foods will result in the issuance of a violation ticket.
-Please contact the inspector if you have any questions or concerns.