INSPECTION REPORT Health Protection JCHW-BBZUER

PREMISES NAME Dragon's Chop Suey House		Tel: (604) 501-6006 Fax:
PREMISES ADDRESS 103 - 16055 Fraser Hwy Surrey, BC V3S 2W9		INSPECTION DATE May 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Vic Quoc Hoang		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 = 11

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Raw meat was stored in a container Peladow (calcium chloride pellets for snow and ice melting) Corrective Action(s): Foods are only to be stored in food grade containers. Containers which were used for chemical storage are not considered food grade. Meat was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of raw meats were stored above ready-to-eat foods. Corrective Action(s): Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Chest freezer door seal requires repairs. Corrective Action(s): Ensure door seal is kept in good repair to prevent loss of cold air. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 2C. -Chest freezers were at -17C and -12C. -Upright freezer was at -18C. -Hot holding was greater than 74C. Sauces were reheated to 74C prior to hot holding. -Hot potentially hazardous foods made the previous night were probed at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Both sanitizer pails were properly labelled and tested at 200ppm. Container was properly labelled. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until July 4, 2023. -Please contact the inspector if you have any questions or concerns.