INSPECTION REPORT
Health Protection
LKIM-AJST9S

PREMISES NAME
Kung Pao Wok
Tel: (604) 589-7938
Fax: (604) 279-8996
PREMISES ADDRESS
1411 - 10355 152nd St
Surrey, BC V3R 7B7
INSPECTION DATE
February 21, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Joey Ho / Don Guan
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Tubs of freshly cooked rice in walk in cooler with lids tightly covering. CORRECTED DURING INSPECTION. Lids were opened a crack to allow for steam to escape.
.
Corrective Action(s): Ensure that when hot foods are cooled the lids are opened a small amount to allow for steam to escape.
.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw Beef stored at room temperature on counter - CORRECTED DURING INSPECTION. Item placed back into cooler unit.
.
Corrective Action(s):
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

COMMENTS
- Facility in EXCELLENT sanitary condition
- No evidence of pests
- Pest control program in place
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Two sink plugs available for use
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine
- Proper thawing techniques observed - pork thawing in sink with cold running water
- Raw meat stored away from Ready to Eat food items

NOTE: Significant improvements in both sanitation and food handling has occurred since first inspection conducted by EHO. EXCELLENT WORK. Continue to follow current sanitation and food handling practices

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LKIM-AJST9S
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment