INSPECTION REPORT Health Protection SDHI-CMRUQX

PREMISES NAME Don Asian Kitchen		Tel: (604) 531-7767 Fax:
PREMISES ADDRESS 2181 160th St Surrey, BC V3S 9N6		INSPECTION DATE January 4, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xiaodong Chen		NEXT INSPECTION DATE January 12, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop observed stored in room temperature water during inspection (no ice observed in storage container). Staff placed ice in the storage container during inspection. Corrective Action(s): Store in-use utensils in an ice bath (at or below 4'C) to prevent bacterial growth and/or toxin production which can potentially contaminate food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Inserts in sandwich cooler directly in front of the cooking area is observed stacked one on top of each other (vegetables). Inserts are used to store raw meat and vegetables. Staff removed double-stacked inserts during inspection. 2. Cooked meat observed stored in a container in the dishwashing area. Staff moved the container to a food preparation table during inspection. Corrective Action(s): Do not double stack cooler inserts on top of each other as the bottom of the insert can potentially contaminate food. Ensure raw meats are stored away from ready-to-eat foods at all times. Store all food covered, away from potential contamination such as dishwashing and hand washing areas, and away from chemicals. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas are observed with grease and/or food debris build up: 1. Sandwich cooler inserts in the cooler in front of the cooking area 2. Handles of all coolers 3. Floors around and behind all preparation tables and coolers 4. Under the wire shelving in the dry storage area Corrective Action(s): Remove large pieces of equipment or storage units to deep clean the aforementioned areas. Degrease, clean and sanitize the aforementioned areas to remove grease, food residue and potential bacteria. Maintain good sanitiation of the premise by deep cleaning frequently (as per approved sanitation plan). To be corrected by: Jan 12, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - Glass door cooler at 3'C - Chest freezer at -20'C - All sandwich coolers and bar coolers at or below 4'C - Hot-held rice measured above 60'C -* REMINDER: Temperature logs are not maintained. Ensure temperature logs are maintained as per approved food safety plan - General sanitation of premise is okay (refer to violations) - Hand washing stations are observed unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs and bleach - Bleach sanitizer in spray bottles (X2) measured at 200 ppm chlorine concentration with test strip - Ice machine observed in good sanitary condition with scoop placed outside the machine - Public washrooms observed in sanitary condition - No signs of pests during inspection - Dry foods stored at least 6 inches off the floor] *REMINDER: all potentially hazardous foods (cut vegetables, meats etc.) must be transferred into cold-holding units with 2 hours at room temperature. If the time at room temperature exceeds 2 hours, all potentially hazardous foods must be discarded. - Invoices available for all meat - verified from approved sources during inspection - Chemials are stored away from food - FOODSAFE Level 1 trained operator available on site during inspection - Permit posted in a conspicuous location on site Contact the health inspector if there are any changes to the business, menu, floor plan, layout, and/or equipment. Please contact the health inspector for any questions or concerns.