INSPECTION REPORT Health Protection DSOG-BLZVHK

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE February 21, 2020	TIME SPENT 0.94 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 28, 2020
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple bags of frozen meats being thawed at room temperature. This is a repeat violation. Corrective Action(s): Store the frozen meats inside the walk in cooler. Thawing must be done: - inside the cooler at < 4C - in ice water - in running water. Failure to comply will need to stricter enforcement. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Sticky trap inside the main kitchen completely soiled with flies and fruit flies. Corrective Action(s): Replace the sticky traps inside the kitchen. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator could not present a valid FOODSAFE certificate. Corrective Action(s): The operator must have a valid FOODSAFE certificate by the next follow up inspection. This will be verified during the next follow up inspection. Violation Score: 1

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

Comments

Follow up inspection to report #DSOG-BKWVPG: - All handwashing stations (front/back) free of any equipment, drain basket inside the sinks. - Daily temperature log kept up to date. Continue to monitor temperature of all coolers, freezers. - All refrigeration units equipped with working thermometers. - General sanitation is good. Make sure to prevent any accumulation of grease and food debris around the wok and fryer station.