INSPECTION REPORT Health Protection RLAM-C4WMF9

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE July 14, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # RLAM-C4UQGB of Jul-12-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) Several handwashing stations throughout premises and washrooms are not fully equipped. Washrooms missing paper towel. 2) Strainer basket cannot be stored in handsink in tea room. This is a repeated violation. Correction: 1) All handwashing stations in use must be fully equipped with hot and cold running water, liquid soap, and paper towels. 2) Remove strainer basket. Do not block any handwashing stations with any equipment or utensils. Date to be corrected: immediately Code 303 noted on Routine inspection # RLAM-C4UQGB of Jul-12-2021 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1) Low temperature dishwasher measured 0ppm chlorine or quats. Light is on for detergent and sanitize replacement 2) Pre wash sinks prior to dishwasher are clogged and does not drain. Pooling grey water noted in both the prewash sinks Correction: 1) Fix dishwasher to manufactuer's specifications. Dishes must be properly washed and sanitized in a manner that removes contamination 2) Unclog prewash sinks. All sinks must properly drain. 3) Rewash and sanitize all equipment, dishes, and utensils when dishwasher is functioning. Date to be corrected: immediately Code 301 noted on Routine inspection # RLAM-C4UQGB of Jul-12-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Wiping cloths stored on tables throughout premises 2) Encrusted debris throughout premises on shelves and other equipment such as flour bins 3) Rice roll pan stored with encrusted debris. Operator said not in use. 4) BBQ pork oven covered in grease 5)Prep table cutting board has excessive mold growth and food debris 6) Cutting knives are stored in the slots between cutting boards. This is not sanitary. 7)Rice scoops are stored in standing water 8) Ice machine has black mold buildup on the top pipe Correction: 1) Wiping cloths used to wipe up food debris must be stored in an appropriate sanitizer solution. 2) Premises must be fully cleaned and sanitized. Encrusted debris from equipment must be cleaned off to prevent contamination of foods and employees hands 3) Fully clean and sanitize before storing away equipment 4) Clean off grease buildup on bbq pork oven 5) Clean and sanitize cutting board prep table. 6) Do not store cutting knives inbetween slots where it is unsanitary. Store knives in a sanitary manner 7) Store rice scoops in ice water maintained at 4C or less 8) Discard ice and fully clean and sanitize inside the ice machine. All mold and mildew must be removed Date to be corrected: immediately

Comments

-Routine Inspection -Premises has been thoroughly cleaned -Sanitizer buckets available at 100ppm. Test strips available -Dishwasher has been serviced and measures 50ppm chlorine. test strips available. -Pre-wash sinks are not clogged -Handwash stations are not blocked and equipped -Food safety plan and sanitation plans submitted. Discussed with operator. Cross contamination and sanitary handling of utensils are to be addressed with all staff. -Find a cleanable material to prevent cutting boards from slipping instead of dirty wiping cloths.