INSPECTION REPORT Health Protection KSTE-BDXUJL

PREMISES NAME E Yong Oriental Restaurant		Tel: (604) 792-8198 Fax:
PREMISES ADDRESS 45861 Wellington Ave Chilliwack, BC V2P 2C8		INSPECTION DATE July 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shellsan Phromkharanourak		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in third compartment sink at <50 ppm. Bleach sanitizer in bucket for cloths at > 100 ppm. Corrective Action(s): Increased bleach sanitizer in third compartment sink to 100 ppm. Decreased bleach sanitizer in bucket for cloths to 100 ppm. To mix 100 ppm every time, use 1/2 teaspoon bleach per 1 L of water. Obtain chlorine test strips to check concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observation #1: Ready-to-eat foods stored below/next to potentially hazardous foods within the cooler. Observation #2: Scoops stored in rice bag in dry storage with bag left open Corrective Action(s): Corrective Action #1: Potentially hazardous foods e.g. proteins can contaminate ready-to-eat foods with pathogens. Place all potentially hazardous foods below or in separate coolers from ready-to-eat foods **Correct by: Today** Corrective Action #2: Scoop removed from rice bag. Scoops must not be stored in food containers. All food bags must be securely closed to prevent contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Items stored directly on the floor within food storage area. Some areas are getting cluttered. Corrective Action(s): Store all items at least 6" off the floor to facilitate regular cleaning and prevention of pest harbourage areas. Declutter areas by removing unnecessary items from food premises. **Correct by: 1 WEEK = July 17, 2019** Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration/freezer equipment lacking accurate thermometers within. Corrective Action(s): Place an accurate thermometer within every cooler and freezer. Record temperatures daily with log. Log template given to operate. **Correct by: 1 WEEK = July 17, 2019** Violation Score: 1

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

Comments

Discussed two-hour rule for potentially hazardous foods (e.g. bean sprouts, cut vegetables in water). These items must be stored at </= 4C. Observations All coolers operating at </=4 C All freezers operating at </= -18C Hot-holding rice at >/= 60C High-temperature dishwasher reached 71C at the plate level upon final rinse cycle (min/max probe thermometer) Permit posted with valid decal Handsinks equipped with hot and cold running water, liquid soap and paper towel Fume hood free of dust and grease Knife rack in sanitary condition No pests observed at the time of inspection Washrooms in sanitary condition