Fraser Health Authority



INSPECTION REPORT
Health Protection
AKAO-BL2RYW
PREMISES NAME
Rib & Chicken		Tel: (604) 379-3174
Fax:
PREMISES ADDRESS
103 - 5568 206th St
Langley, BC V3A 7T1		INSPECTION DATE
January 21, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jaehun Lee		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A big box of raw chicken thighs were found stored above a bucket of mayo-based sauce. The bucket of mayo based sauce was discarded at the time of inspection.
Corrective Action(s): THIS IS A REPEAT VIOLATION. YOU MUST KEEP ALL RAW CHICKEN, BEEF AND EGGS BELOW ANY READY TO EAT FOODS OR COOKED FOOD ITEMS OR SOUPS ETC. SINCE THERE IS A LACK OF STORAGE SPACE, YOU MUST PURCHASE A SEPARATE COMMERICAL COOLER FOR STORING ALL RAW CHICKEN, BEEF AND EGGS. ( JANUARY 24, 2020).
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up of debris noticed underneath the dishwasher and double wash sinks. Dirt build up noticed on the ceiliing tiles
Corrective Action(s): Clean the floor in above areas as well the ceiling tiles to remove build-up of dirt and debris ( By January 23, 2020).
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Line cooler in the front serving area registered 7-8 degrees C.
Corrective Action(s): Repair or replace the cooler so that it is capable of maintaining foods items at 4 C or below at all times. Ensure to monitor and record cooler temps every day ( Immediately)
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff with FOODSAFE training on site at the time of inspection.
Corrective Action(s): You must ensure that at least one food handler ( ideally all cooks) who has FOODSAFE level 1 certificate is on site at all times.
The cook must complete his FOODSAFE training by January 30, 2020. Please send a copy of his FOODSAFE training to our office.
Violation Score: 1

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

* Ensure that chlorine bleach sanitizer ( bucket containing 1 capful of bleach per gallon of water) @100 ppm is available in the back kitchen at all times ( corrected).

Upright cooler < 4 C
Upright freezer at -15 C
All deep freezers < -18 C.
White upright fridge < 4 C
Line cooler across from the grill < 4 C.
Hot holding of rice> 60 C.
Dishwasher final rinse: 77 C at the plate surface.
Liquid soap and paper towels available at the hand sinks.