INSPECTION REPORT Health Protection JCHW-CZ7QVD

PREMISES NAME Chui Hong (104th Ave)		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS G101 - 15665 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE January 5, 2024	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Jeongmin Lee		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife was stored between a prep cooler and prep table. Corrective Action(s): Ensure knives are stored in a sanitary manner to prevent potential cross contamination. The area between the prep table and prep cooler cannot be properly cleaned and sanitized on a regular basis. Knife was moved to the magnetic knife rack at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ingredients in the dry storage area were stored on the floor. 2) Scoop was stored inside the dry ingredient container. Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris was found accumulating under the onion storage area and in the dry storage room. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential pest infestation. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Check labels on a regular basis and relabel as needed. Spray bottle was labeled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -21C. -Frying area prep coolers (2 units) were at 4C (top and bottom). -Stove area prep cooler was at 4C (top and bottom). -Service area appetizer cooler was at 4C (top and bottom). -Kitchen glass door cooler was at 3C. -Service area beverage cooler was at 3C. -Kitchen upright freezer was at -20C. -Hot holding was greater than 60C. Foods are cooked to greater than 74C prior to hot holding. Staff stated the sauces are used during the lunch hour. Sauces which are not used within 2 hours must be discarded. -Dumplings were cooked to greater than 74C. -High temperature dishwasher had a final rinse of 72C on the dish surface during the final rinse (minimum of 71C required for proper sanitizing). -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Chef properly changed gloves between using phone and handling foods. -Quats sanitizer spray bottles were tested at 200ppm. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until November 23, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required.