INSPECTION REPORT Health Protection MBEK-BLHSUS

PREMISES NAME Safeway #4914 - China Kitchen		Tel: (604) 535-8960 Fax: (604) 535-6760
PREMISES ADDRESS 700 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE February 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rick Munn		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Broth stored at ambient temperature was measured at an internal temperature of 48 degrees C. It was stated that broth was prepared less than two hours prior. Note: Broth intended to be reheated. Corrective Action(s): Small container of broth was placed into walk in freezer to cool rapidly. Ensure potentially hazardous foods are properly cooled from 60 degrees C to 20 degrees C within two hours, then from 20 degrees C to 4 degrees C within four hours in order to limit the growth of potential pathogens. Store potentially hazardous foods at either 60 degrees C or more, or at 4 degrees C or less. Do not store at ambient temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One spray bottle labeled as sanitizer had no detectable quats sanitizer. Corrective Action(s): Bottle contents discarded. Sanitizer bottle was filled at dispenser and tested at 200 ppm quats. Ensure that at all times, sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Change sanitizer solution as often as needed in order to maintain effective concentrations. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: Walk in cooler at 3 degrees C. Under counter cooler at 2 to 4 degrees C. Walk in freezer at -19 degrees C. Hot holding internal food temperatures at 60 degrees C or more and/or within holding times. Cooking and hot holding log in use. Temperature logs reviewed at time of inspection--no concerns noted. Raw and ready-to-eat items are well organized. Hand washing sinks are supplied with hot and cold running water, liquid hand soap, and single use paper towels. High temperature dishwasher measured 77 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). Quaternary ammonium compounds (quats) sanitizer available from dispensing units at 200 to 400 ppm. Utensils/equipment maintained in clean condition. No signs of pest activity at time of inspection.