INSPECTION REPORT Health Protection AHEN-AWSSEV

PREMISES NAME Kwan Kee Noodle House		Tel: (778) 706-6669 Fax:
PREMISES ADDRESS 101D - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE March 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jianli Zhong, Kui Cai		NEXT INSPECTION DATE 1 Month
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noodles were measured at an internal temperature near 41 degrees C on the back prep. table at room temperature. Operator mentioned that the noodles were prepared recently within 2 hours and that they are reheated in the microwave upon customer order. Corrective Action(s): Noodles were reheated to the minimal 74 degrees C internal temperature and were placed into the preheated hot-holding unit to hot-hold them at or above 60 degrees C upon verbal direction by the district EHO. Do not store/display potentially hazardous food in the danger zone between 4 degrees C to 60 degrees C as bacteria can grow in the food in this temperature range and to meet regulatory requirements. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Over 200 ppm chlorine santiizer was measured in the bucket in the front area as the test strip was blanking out, which is potentially too toxic for use on food contact surfaces. Corrective Action(s): Operator adjusted the chlorine sanitizer in the bucket to 100 ppm (1/2 teaspoon bleach per L of water). Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Aluminum foil was observed lining the lower surface of a table where take-out containers are stored, two shelving units near the microwave, and the lower surface of the glass sliding door cooler. Aluminum foil is not a durable, smooth, and easy to clean surface and is intended only for single-use. 2. A foam material was used to seal the floor to wall junctions in the food service establishment, which may collect debris over time. Corrective Action(s): 1. Remove the aluminum foil and replace it with a non-porous, easy to clean, durable, impermeable to moisture, and nontoxic material. Correct within 1 week. 2. Ensure a durable, smooth, easy to clean, nontoxic, and impervious to moisture material (e.g. baseboards) is used to seal the floor to wall junctions. Correct within 5 months. Violation Score: 3

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

Comments

Permit to operate was posted. Front area: Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Cooler was at or below 4 degrees C. Hot-held congee and food inside the inserts was at or above 60 degrees C. No signs of recent pest activity were present at the time of inspection. Back area: Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Glass sliding door cooler was at or below 4 degrees C. Under-the-counter was at or below -18 degrees C. Hot-held rice was at or above 60 degrees C. 100 ppm chlorine sanitizer was available in the bucket with wiping cloths. Floor and storage areas were in a clean condition and grease was not evident near the cooking area. Good. No signs of recent cockroach or rodent activity were present. Operator mentioned that they are monitoring for signs of recent pest activity on a regular basis. All dry food and disposable take-out containers were being stored in containers with tight fitting lids and their original plastic packaging respectively. Tiles were installed along the wall next to the cooking area. Operator mentioned that in-use utensils (used for rice and congee) are washed, rinsed, sanitized, and air dried every 2 hours. It was discussed that either ice water, ice, or a clean dry surface should be used for the in-use utensils instead of stagnant water. NOTE: Three dry storage containers covered with tight fitting lids placed under the 2-compartment sink were moved to another location. It was discussed that dry food items should be stored at least 6 inches off the floor and away from sources of contamination (i.e. 2-compartment sink where ware-washing occurs). FOODSAFE: The Operator and at least one staff member per shift on-site in the absence of the Operator is required to maintain valid FOODSAFE Level 1/equivalent course training. Please refer to www.FOODSAFE.ca regarding information involving FOODSAFE Level 1 expiration dates and the FOODSAFE Level 1 refresher course. FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018.