INSPECTION REPORT Health Protection RLAM-D3XRGK

PREMISES NAME Pick & Chews		Tel: (604) 535-9956 Fax:
PREMISES ADDRESS 143 - 1711 152nd St Surrey, BC V4A 4N3		INSPECTION DATE April 2, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chen Chin Chi (Maria)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Freshly cooked shrimp tempura in a container according to the operator was measured at 24C Corrective Action(s): Store hot potentially hazardous foods above 60C or below 4C. Move these items to a working temperature holding unit or discard them after the 2 hour limit Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some lids and cutting boards stored in the first compartment sink, which were observed to be in use Corrective Action(s): Do not store equipment/utensils/ food contact surfaces that are intended to be sanitary in the first compartment sink. Re-wash and sanitize these items and place them on a clean surface to air dry prior to using them for contacting foods Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Single use disposable gloves are used more than once as they are placed on top of the sushi rice container lid Corrective Action(s): Single use dispoable gloves are to be discarded after each use. They cannot be reused and proper handwashing procedures must be followed. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Sushi rice ph is not monitored for food safety protocols Corrective Action(s): Review your food safety plan regarding the handling of sushi rice. BCCDC notes provided for your review. Violation Score: 1

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

Comments

-Routine Inspection -Refrigeration measures 4C or less -Freezer measure -18C -Hot holding measure 60C -Bleach sanitizer measure 100ppm -General sanitation is adequate -Handwashing stations are equipped with hot and cold running water, liquid soap, and paper towels