INSPECTION REPORT Health Protection ABRR-BLGSQT

PREMISES NAME Harbin Food		Tel: (778) 858-0696 Fax:
PREMISES ADDRESS 100 - 1647 140th St Surrey, BC V4A 4H1		INSPECTION DATE February 4, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zhou Qiang		NEXT INSPECTION DATE February 06, 2020
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit was turned down and internal food temperature was measured at 55C Corrective Action(s): - Adjust the setting so that the internal food temperature is maintained at greater than 60C - Reheat all food items to 74C and then place it in hot holding unit Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink is completely blocked with utensils in the kitchen Corrective Action(s): - Remove all items and ensure that handsink is always available for handwashing Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Raw eggs are stored on the middle shelf in walk-in cooler - Several food items are left uncovered inside walk-in cooler Corrective Action(s): - Store raw eggs on the bottom shelf - Cover all food items with saran wrap or lids Violation Score: 9

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

Comments

- Handsinks are adequately stocked - Sanitizer solution is available in spray bottle at 100ppm chlorine solution. - Front display cooler measured at 4C at the time of inspection - Exhaust canopy is cleaned by a professional company and maintained in sanitary condition NOTE: Ensure that one compartment of three compartment sink is filled with sanitizer solution NOTE: Operator is preparing salted duck eggs. Source of the eggs cannot be verified. All salted duck eggs (one tray 20 eggs) are held on site. Donot displace, discard or destroy the product.