INSPECTION REPORT Health Protection RSHA-CKXU2S

PREMISES NAME Ladner Ming Court Restaurant		Tel: (604) 940-8855 Fax:
PREMISES ADDRESS 4770 47A St Delta, BC V4K 2P7		INSPECTION DATE November 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hai Tao Huang (Eric)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Food items are being stored in opened original metal containers. Food containers are being double stacked ontop of opened food items. Food items not properly covered. Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Storage of food items in opened original metal containers is not permitted. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted throughout premises. Corrective Action(s): Continue with an active rodent proof program. Ensure all exterior openings are sealed asap. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. Corrective Action(s): Continue efforts to repair deteriorating surfaces. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted. Monitoring is required to be conducted. Accurate temperature gauges required to be securely mounted inside all refrigeration units. Probe style temperature gauge is noted on site. - Mechanical Dishwasher: High Temp: Ok. Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner. Make effort to store all items on upper shelves. - Wiping cloth storage: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the quantity of cloths being used. Cloths are to be kept completely submerged in a sanitizer at all times.. - Food Storage: Refer to Violation Notes. - Sanitary Facilities: Ok. - Chemical storage: Ok. - Staff hygiene: Discussed - Sanitation: Improvements noted. Ensure a routine cleaning schedule is being followed - include "hard to reach" areas. (ie: Below/under equipment.) - Pest Control: Refer to Violation Notes. - Structural: Continue efforts to repair all deteriorating surfaces. - Meat slicer currently not being used. - Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. - FoodSafe trained staff noted on site. - Food Safety Plan and Sanitation Plans are on site. Generic flowchart previously provided.