INSPECTION REPORT Health Protection JGUU-CLFRKZ

PREMISES NAME Rickshaw Chinese Food		Tel: (604) 581-1161 Fax:
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE November 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tian Qing Guo		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Following items in a hot holding unit was discarded due to temperature abuse (internal temperature ranged from 10C-30C): - Deep fried pork - Spring rolls - Deep fried wonton 2. A batch of fried rice (internal temperature 53C) cooked to >74C at this time and transferred to a hot holding unit. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed double stacking of food containers without any barrier in between (e.g., bottom of a container directly touching foods at the bottom). 2. (repeated violation) Food contact surface sanitizer measured >200 ppm chlorine, resulted in bleaching out the test paper. The bottle was diluted down to 100-200 ppm chlorine at this time. Corrective Action(s): Violation Score: 9

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

Comments

Routine inspection conducted: Hand washing station is fully equipped with hot and cold running water, liquid soap and paper towels. All coolers measured at 4C or less. Freezers at adequate temperature. No sign of recent pest activity noted at this time. Few dry old looking rodent droppings noted. Please clean them up for monitoring purpose. Cook with a valid FOODSAFE level 1 was on site. Hot holding of cooked rice measured at 72C. Hot holding unit in the kitchen measured >80C (foods were at much lower temperature; refer to the violation code 206 for additional details). Please contact your district health inspector if you have any questions or concerns regarding this report. An unannounced follow up inspection to be conducted within 2-4 weeks to verify compliance level.