INSPECTION REPORT Health Protection DKAL-BYJUAR

PREMISES NAME Kwan Kee Noodle House		Tel: (778) 706-6669 Fax:
PREMISES ADDRESS 101D - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE February 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jianli Zhong, Kui Cai		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 pieces of chinese donuts (potentially hazardous food) were stored at room temperature and had an internal temperature of 32C. Corrective Action(s): The operator informed that these are made in batches and sell out quickly during lunch rush. This batch was made 1 hour ago. The left over chinese donuts were put inside the cooler at the time of inspection. Do not store potentially hazardous foods at room temperature. Create a time monitoring system if you want to keep them at room temperature for extended periods of time (max 4 hours). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty rags/wash cloths were kept on counters all around the facility. Corrective Action(s): The wash cloths were moved to sanitizer pails at the time of inspection. Ensure rags are stored in sanitizer pails, put in laundry, or discarded after each use to prevent the growth of pathogens and/or build of toxins. Violation Score: 5

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

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Glass sliding door cooler: 4C - Single glass door cooler: 3C - Under-counter freezer: -18C - Hot holding unit for sauces: 62C All units were equipped with accurate thermometers. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Sanitizer pails had 100 ppm chlorine residual. - 2 compartment sink was equipped with functional drain plugs. - Unscented household bleach was available on site. NOTE: Ensure used wash cloths/rags are stored in sanitizer pails. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Food was stored at least 6" off the floor. NOTE: Do not stack containers on top of inserts in preparation coolers. Administration: - Operator has FOODSAFE level 1 certification valid until May 1, 2023. - Permit is posted. COVID-19 Safety: - Masks are mandatory. - COVID-19 safety plan is available on site. - BCCDC signs are posted. NOTE: Maintain screening logs for all staff for signs and symptoms of COVID-19. Records should be kept for at least 30 days.