INSPECTION REPORT Health Protection DWAG-BH2UKC

PREMISES NAME Top King's Chinese Restaurant and Cafe		Tel: (604) 439-0388 Fax:
PREMISES ADDRESS 101 - 10294 City Pky Surrey, BC V3T 4C2		INSPECTION DATE October 17, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sunny Kin Sun Kung		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three trays of BBQ pork stored at room temperature measured with an internal food product temperature of 24C. Staff stated it is being cooled down for less than 2 hours. This is a repeated violation. Corrective Action(s): Move the BBQ pork into a functional cooler immediately. Ensure hot food is cooled from 60C to 20C in 2 hours, and 20C to 4C in 4 hours. 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

Follow-up inspection: - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Cold and hot water faucet working properly in the staff washroom. - 200 ppm bleach sanitizer available in pails with wiping clothes stored inside. - Raw meat stored separately from cooked meat inside the walk-in cooler. - Hot food hot held above 60C. - Food grade trays used to stored BBQ pork. Cardboard boxes not used. - Back screen door closed.