INSPECTION REPORT Health Protection DSOG-BKWVPG

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE January 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Drain basket stored inside the hand sink at the front handwashing station. Corrective Action(s): Do not store any equipment inside the handwashing sink. This is designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Box of frozen shrimp being thawed at room temperature in the dry storage room. Corrective Action(s): Move the frozen shrimp inside the walk in cooler at < or = 4C. Thawing must be done inside coolers at temperature < or = 4C. Violation Score: 5 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature log. Corrective Action(s): The operator must immediately begin daily temperature log for all coolers, freezers, and hot holding units. This will be verified during the next follow up inspection. Violation Score: 3

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

Comments

Follow up inspection to report #DSOG-BKKVAK: - General sanitation has improved. The following areas have been cleaned: - around the dishpit - around the wok station - behind the chest freezers in the storage room in the back - underneath the shelving racks in the dry storage room - pooling of water has been cleaned. Keep floors as dry as possible - underneath the prep table - Continue to implement regular cleaning schedule, including monthly deep cleaning. - Cardboard no longer being used to line floors - All handwashing stations fully supplied with hot/cold running water, soap, paper towels. - All refrigeration units supplied with working thermometers - Surface sanitizer available in designated white bins with presoaked wiping cloths at 100ppm chlorine bleach concentration. - Ice machine in clean condition. - Mouse droppings have been removed and cleaned. Continue to implement regular pest control management system. - The low temperature dishwasher dispensed 50ppm chlorine bleach concentration. Ensure to monitor the sanitizer concentration daily using appropriate test strips.