Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-B8GQ88
PREMISES NAME
Man Seng Kitchen
Tel: (604) 581-7238
Fax:
PREMISES ADDRESS
14770 108A Ave
Surrey, BC V3R 1W8
INSPECTION DATE
January 16, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Qi Fen Zhou
NEXT INSPECTION DATE
January 30, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Various items in cooler unit are stacked on top of food items. Some piled three containers high, all without lids and bottoms of containers in direct contact with food items.
.
Corrective Action(s): Ensure all items in coolers and freezers are covered, have lids, and food items are not in direct contact with the outside bottom of other containers from stacking without lids.
.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Raw fish in sink thawing.
.
Corrective Action(s): Frozen items are to be thawed at temperatures of less than or equal to 4 degrees Celsius. Either in water or in cooler unit. Facility can also use thaw function on microwave setting.
.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Facility requires MAJOR CLEANING THROUGHOUT. State of cleanliness is currently unacceptable. Cleanliness standards have fallen considerably since previous two inspections.
The facility has two weeks to improve the state of the sanitation. Use this time wisely as ENTIRE KITCHEN must be cleaned from floor to ceiling.
Clean the following areas:
- Staff washroom
- Fronts, insides, seals, handles, shelves of coolers and freezers. Organize coolers and freezers as well.
- Walls, floors, pipes, shelves - anywhere food debris, dust, dirt or spider/insect casings/bodies are located
- Remove all organics at the end of the day
- Clean grease from floors and inside oven
- Behind all large equipment (including grill, freezers, storage shelves, etc.)
.
***This list is meant to provide a guideline only. If more organic debris or dirt or grease is found then it must be cleaned. This includes back storage rooms as well
Corrective Action(s):
Violation Score: 15

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

COMMENTS
- No evidence of pests
- 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
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (…) Degrees Celsius ppm at the dish
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine


***NOTE: FOODSAFE Certification – Owner has retaken FoodSafe Level one as indicated by Certification posted on wall.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LKIM-B8GQ88
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