INSPECTION REPORT Health Protection AHEN-CV5SL5

PREMISES NAME A-Chan Restaurant		Tel: (604) 992-7534 Fax:
PREMISES ADDRESS 14787 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE August 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mi Ran Yeo/Insook Hwang		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the front prep. tables was blocked. Liquid soap was available, however it was close to running out. Corrective Action(s): Staff member removed the cardboard boxes to enable access to the handsink for handwashing purposes. Staff member restocked liquid soap at this handsink. Ensure handsinks remain accessible for handwashing and are kept properly supplied to facilitate proper handwashing practices. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Both sanitizer pails were not labelled to identify the contents. Corrective Action(s): Ensure chlorine sanitizer pails are kept properly labelled to identify the contents. Staff relabelled both sanitizer pails to identify the contents. Violation Score: 3

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

Comments

Other handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at 4 degrees C or less. Freezer temperatures were satisfactory. Food was observed being cooled in shallow containers. Hot-held rice was at least 60 degrees C. Cooking food temperature of at least 74 degrees C was reviewed. Raw meat was observed stored on lower shelving units than ready-to-eat food in the refrigeration units. Dishwasher final rinse temperature was at least 71 degrees C (measured at 75 degrees C) at the plate level. 2-compartment ware-washing sink was supplied with hot and cold running water. Designated 2-compartment prep. sink was supplied with hot and cold running water. Facility provides take-out only. 100 ppm chlorine sanitizer was available setup in two sanitizer pails. Dry goods were stored in pest proof containers near the back storage area. No signs of recent pest activity was evident at the time of inspection. Permit to operate was posted. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.