INSPECTION REPORT Health Protection MBEK-BJAVKW

PREMISES NAME Don Asian Kitchen		Tel: (604) 531-7767 Fax:
PREMISES ADDRESS 2181 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiaodong Chen		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dried food debris observed under guard of meat slicer. Corrective Action(s): Corrected at time of inspection. Ensure meat slicer is properly taken apart and surfaces are thoroughly cleaned with warm soapy water, rinsed, and then sanitized immediately after each use. It was stated slicer is used once per week. It is advised to locate manufacturer's directions for cleaning and sanitizing, and post near slicer as a reminder for staff. 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

Routine inspection conducted: Walk in cooler at 3 degrees C Under counter cooler (kitchen) at 3 degrees C Preparation cooler at 3 degrees C (above and below) Glass upright cooler at 4 degrees C Bar beverage cooler at 4 degrees C Walk in freezer at -16 degrees C Chest freezer at -18 degrees C Hot holding internal food temperatures at 60 degrees C or more Thermometers available for coolers Probe thermometer available on site for internal temperature checks. Reminder to calibrate as per manufacturer's directions. Raw animal products were not observed to be stored above ready-to-eat foods Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels Low temperature dishwasher measured at 40 degrees C and 50 ppm chlorine in the rinse residual at the utensil surface Bleach water sanitizer available at approximately 100 to 200 ppm chlorine in labeled spray bottles Food and chemicals are stored separately No signs of pest activity at time of inspection Designated area available for staff personal items Permit posted