INSPECTION REPORT Health Protection MBEK-CYBS64

PREMISES NAME Nanyang Supermarket - BBQ		Tel: (604) 503-6918 Fax: (604) 503-6919
PREMISES ADDRESS 101 - 105 - 8645 160th St Surrey, BC V4N 1G4		INSPECTION DATE December 7, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fuh Li Ng (Esther)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Time tracking log maintained to December 6th, but was not yet filled in for today. Few potentially hazardous foods in hot holding case (duck, sausage, hanging pork) at less than 60 degrees C. It was stated items were placed into case after cooking, less than two hours ago. Corrective Action(s): Effective time and/or temperature controls must be in place in order to limit the growth of potential pathogens. Adequate time tracking must be in place at all times or potentially hazardous foods must be maintained at 60 degrees C or more. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink obstructed by tray of meat (to be cooked). Corrective Action(s): Removed. Ensure hand sink remains unobstructed at all times. Do not place obstructing items into, on top of, or in front of hand sink to ensure it is available for handwashing at all times. 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 health inspection. Hand sink supplied with hot and cold running water, liquid soap, and paper towels. Hot holding internal food temperatures at 60 degrees C or more, with few exceptions. Time tracking log maintained but was not yet filled out for today. Refer to violation for details. General sanitation and dry storage satisfactory. Two compartment sink is available in back area and is supplied with hot and cold running water. Wiping cloths stored in sanitizer at 200 ppm chlorine bleach. Walk-in cooler (meat) at 4 degrees C or less. Walk-in freezer at -10 degrees C. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Certificate for staff member on site is valid to October 7, 2028.