INSPECTION REPORT Health Protection AHEN-ATHQFA

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE November 27, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): A wiping cloth was stored on a counter top surface near the hot-held inserts. Staff mentioned that they wipe surfaces, then place the cloth into sanitizer, and then wash the cloth before using it. Corrective Action(s): Staff member stored the wiping cloth in 100 ppm chlorine sanitizer upon verbal direction by the area E.H.O. Ensure all wiping cloths are kept immersed in 100 ppm chlorine sanitizer between use so that 100 ppm chlorine sanitizer can be adequately spread onto surfaces to properly sanitize them (i.e. destroy harmful bacteria/viruses) on surfaces. 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

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 3.5 degrees C (4 degrees C or less). Upright cooler was at 4 degrees C. Upright freezer temperature was satisfactory. Hot-held BBQ ducks, pork , and chicken were 60 degrees C or hotter. Note: BBQ ducks were received in an insulated container near 71 degrees C internally. Hot-holding unit for BBQ meat was set to about 78 degrees C. Hot-held meat, rice, and vegetables were 60 degrees C or hotter. Temperature log for receiving the ducks was being kept. 100 ppm chlorine sanitizer was setup in the bucket near the front and back kitchen area. No signs of recent pest activity were observed at the time of inspection. A pest control treatment for cockroaches was done on November 6, 2017 based on the Ecolab invoice. Extra traps were setup. Staff mentioned that they have been cleaning the floor and corner each day. *Ensure the area below the grill is cleaned at least on a weekly basis to prevent any breeding grounds for pests.