INSPECTION REPORT Health Protection DWAG-CQ8V97

PREMISES NAME Fishermans Chinese Fusion		Tel: (778) 668-5169 Fax:
PREMISES ADDRESS 2 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE March 24, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Riona Yang		NEXT INSPECTION DATE March 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Eight ducks was drying under ambient room temperature in the kitchen. Manager stated the ducks were hang up 1.5 hours ago and before were thawing under cold running water. Internal temperature probed at 22C. 2. Bean sprouts, cut onions, green pepper, green onions were stored under ambient room temperature in the kitchen. Internal temperature measured at 14C. Corrective Action(s): 1. Eight ducks were transferred to the walk-in cooler. This part of the food process was not in the submitted food safety plan. Do not dry any ducks under ambient room temperature. 2. Bean sprouts were discarded and other aforementioned foods were transferred to the walk-in cooler. Bean sprouts and cut vegetables must be kept at 4C or less. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup in the hot holding cooker near the reception area measured with internal temperature of 49C. Corrective Action(s): Discard the aforementioned soups. Hot food must be hot held above 60C or above. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Extensive grease and meat debris noted on the blade of deli slicer. 2. Dough mixer was covered with dried dough. 3. Two chopping knives were stored in the gap between cutting block and dry wall. Knives must be stored in clean food grade containers. Corrective Action(s): Clean and sanitize aforementioned food equipment and utensils.. Ensure food equipment is cleaned and sanitized immediately after use. Correct by: immediately. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food surfaces sanitizer not readily available for use at the time of inspection. Corrective Action(s): Manager mixed 200 ppm bleach sanitizer in an insert when instructed. Bleach sanitizer must be available in the kitchen and front reception area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats were stored on top of vegetables in the walk-in cooler. Corrective Action(s): Move the raw meats to the lowest shelf and away from vegetables and ready to eat foods. Correct by: immediately. Violation Score: 3

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

Comments

Routine inspection: - Coolers (walk-in, sandwich, stand-up) maintained at 4C or less. - Walk-in freezer functional. - Hand washing stations provided with hot cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 73C at the plate level. - No pest activities observed at the time.