INSPECTION REPORT Health Protection AHEN-B88T6F

PREMISES NAME On Yuen Restaurant		Tel: Fax:
PREMISES ADDRESS 304 - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE January 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 14, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer was not setup inside the kitchen area where food handling was occurring. Two wiping cloths were lying on the wooden chopping block without being kept immersed in sanitizer solution. Corrective Action(s): 1. Keep wiping cloths inside chlorine sanitizer (bleach water) between use so that surfaces can be sanitized effectively each time they are used to wipe surfaces [Corrected] 2. Change the chlorine sanitizer (bleach water) and wiping cloths throughout the day (e.g. morning time, lunch time, and evening time) to maintain 100 ppm chlorine sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three open metal cans were stored inside the refrigeration units. Corrective Action(s): Contents of the open metal cans were transferred into food grade containers during the inspection. Do not leave food inside open metal cans to protect it from any chemical contamination as a resultu of metal leaching into the food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation hood had an accumulation of grease over the panels. Operator's wife stated that they generally clean this unit every 3-4 days. 2. Lower surface of the prep. table on the underside (non-food contact surface) is accumulating debris/buildup. Corrective Action(s): Clean the ventilation hood panels and the lower table surface to maintain them in a clean condition. Correct by January 13, 2019. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: An upright cooler in the kitchen and the small cooler near the back area lacked thermometers inside it. One of the thermometers have broken according to the Operator's wife. Although there was a probe thermometer on-site for checking temperatures of hot-held and cooked food, this thermometer does not have the range to check the temperatures of cold food or food being cooled. Operator was unable to find their probe thermometer for monitoring the temperature of cold food. Corrective Action(s): 1. Obtain two thermometers to place inside the two refrigeration units currently lacking thermometers; Correct today. 2. Find or purchase a new probe thermometer that has the range to measure both cold and hot food temperatures. Recommended: Waterproof thermometer with a min/max button so that you may monitor the final rinse temperature of the dishwasher is meeting the sanitizing standard (71 degrees C or hotter at the plate). Correct today. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's wife had previous FOODSAFE Level 1 training however their FOODSAFE Level 1 certificate had expired on July 29, 2018. Corrective Action(s): 1. Renew the FOODSAFE Level 1 certificate by retaking and passing a FOODSAFE Level 1 full course (online, correspondence, or face-to-face); Correct by January 31, 2019. Prior to January 15, 2019 only, there is an option for individuals with expired FOODSAFE Level 1 certificates to take the online FOODSAFE Level 1 refresher course. Operator stated that they, thier wife, and their brother would renew FOODSAFE Level 1 certificates by retaking and passing a FOODSAFE Level 1 course. 2. Provide the district Environmental Health Officer of Fraser Health with a copy of your valid FOODSAFE Level 1 certificate; Correct within 2 months. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse temperature was 77.1 degrees C (71 degrees C or hotter) at the plate. Both upright coolers in the kitchen, walk-in-cooler, small cooler, and upright display cooler with eggs in it were at or below 4 degrees C. Five chest freezers were at or below -18 degrees C. Hot-held rice was at or above 60 degrees C. No signs of recent pest activity were present inside the restaurant. 100 ppm chlorine sanitizer was available inside the spray bottle in the front area. IR thermometer was available. It was discussed that this IR thermometer only measures surface temperatures and should not be used to monitor the internal temperature of food.