INSPECTION REPORT Health Protection SCHO-BYGVHJ

PREMISES NAME Xing Fu Tang (Surrey)		Tel: (604) 285-5525 Fax:
PREMISES ADDRESS 3000-5 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE February 22, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Xiao Wen Wang		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer spray is too concentrated, test strips bleached out Corrective Action(s): Ensure that chlorine bleach sanitizer solution is between 100-200 ppm. Over 200 ppm, chlorine sanitizer can cause chemical contamination on food contact surfaces. Operator made a new sanitizer solution for the spray bottles (1 teaspoon bleach for 1 L water), solution measured at 200 ppm. NOTE: Label the spray bottle so that employees know what solution it is. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Scoops stored inside sugar and flour container 2) Open can of mango puree stored in the prep cooler 3) Containers of drink products not covered properly Corrective Action(s): 1) Ensure that no scoops are being stored inside the container to prevent contamination from scoop handle into the food product. Operator removed the scoops and washed it in the dishwasher. 2) Ensure that no open cans are being stored. Transfer products out of the can into a food grade container. Operator discarded the open can. 3) Ensure that all food products are properly covered to prevent contamination. Operator transfered product to another container with a fitted lid. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both employees on site does not have a valid FOODSAFE Level 1 certification Corrective Action(s): Ensure that an employee with a valid FOODSAFE Level 1 certificate is on site at all times. Violation Score: 1

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

Comments

Routine Inspection conducted: - Hand washing stations are equipped with hot/cold running water, hand soap and paper towels - All cooling units at 4C or below - High temperature dishwasher final rinse cycle 83 C at plate level - 2 compartment sink available - Ice machine is clean, ice scoop is stored outside of the machine - Food products are well organized and stored 6 inches/15 cm off the ground - No signs of pest activity during inspection - Permit posted in visible location - General sanitation of facility is good NOTE: - If using cloths towels to clean, ensure they are one time use only and laundered daily or stored in sanitizer solution bucket at all times. - Paper towels to be used to dry hands after hand washing, cloth towels should not be used. - Ensure all temperature records are maintained daily Required Actions: - Ensure a copy of the COVID-19 safety plan is available on site. Worksafe BC template emailed to the operator. Provide a copy to the EHO by email. - Ensure employee health checks are conducted at the beginning of every work shift. Records should be kept for at least 30 days.