INSPECTION REPORT Health Protection YTAN-D2XQLG

PREMISES NAME Sungiven Foods - Kitchen		Tel: (604) 376-4448 Fax:
PREMISES ADDRESS 104-108 - 3211 152nd St Surrey, BC V3S 3M1		INSPECTION DATE March 1, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jiezhen Liao		NEXT INSPECTION DATE March 07, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Soy milk in to-go cups that had been held in hot display case measured at 37C. Staff had pulled these cups from the hot display case at the start of inspection. 2) Full inserts of spring rolls and chive pockets were held in a warming case along with other food items that were clearly wrapped and labelled for display/sample only. Spring rolls and chive pockets measured at only 35C. Corrective Action(s): 1) Soy milk in to-go cups were discarded at time of inspection. 2) Spring rolls and chive pockets were removed from the warming case and reheated. Ensure reheating temperatures reach at least 74C. After reheating, hot food must be held at 60C or hotter, OR time-tracking must be available with food items being discarded every 2 hours. Staff stated this warming case is normally for display/sample products only, to show customers what items are available to order. Items from freezers are then heated upon order. This case is only to be used for storing display/sample products that are not for sale. Do not use this case to store food items that are meant to be sold directly to customers UNLESS it is maintaining temperatures at 60C or hotter or properly time-tracking logs/stickers are used. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both wall-mounted paper towel dispensers in the kitchen were not working properly. Hand sinks were stocked with additional rolls of paper towel. Corrective Action(s): Repair or replace both paper towel dispensers. This is a repeat violation. Correct by: 1 week. Violation Score: 9

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

Comments

- Routine inspection. - Hand washing sinks were properly supplied with hot/cold running water, liquid soap, paper towel rolls. **See violation code 308 above for both paper towel dispensers not working properly. - QUAT-based sanitizer solution available at 200 ppm. Test strips available for use. - Three-compartment sink available for manual warewashing maintained in sanitary conditions. - Coolers measured 4C or less. - Freezers measured -18C or less. - Other food items (hot-holding unit for cooked food for meals, tea eggs, and hot-holding unit for steamed buns) held in hot-holding units measured 60C or hotter (internal temperatures). **See violation code 206 above for improper hot-holding for other items. As discussed with staff onsite at time of inspection, if hot food is held at below 60C, then proper time-tracking logs and stickers must be available and in use, demonstrating that hot food held at below 60C is discarded every 2 hours. Otherwise, ensure all hot-holding units are set at 60C or above at all times. - Temperatures are checked every 2 hours according to staff. **Staff had not yet started today's temperature logs, and food had already been reheated and placed in hot-holding units. Ensure staff are checking and recording the temperatures throughout the day. Also, staff have been using the reheating temperature log for both, reheated items as well as hot-held items. Ensure staff are using the appropriate hot-holding temperature log for hot-held food items. - Accurate thermometers available. Temperature logs for other dates were available. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory. - No signs of pest activity noted. - Kitchen staff with FoodSafe level 1 was onsite at time of inspection. **Reminder that during each shift, there must be at least one employee onsite with FoodSafe level 1 (or equivalent). Ensure to have more staff register for and complete FoodSafe Level 1 such that there is at least one certified employee onsite at all times.