INSPECTION REPORT Health Protection AKAO-CCHUJ2

PREMISES NAME Rib & Chicken		Tel: (604) 379-3174 Fax:
PREMISES ADDRESS 103 - 5568 206th St Langley, BC V3A 7T1		INSPECTION DATE March 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehun Lee		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available in the dispenser at the kitcen hand sink. Corrective Action(s): Supply paper towels in the dispenser located above the hand sink ( corrected during the inspection) Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found several egg cartons stored above the soup buckets in the upright cooler Corrective Action(s): Ensure that eggs are always stored below ( bottom shelves) and away from any ready to eat foods and salad greens ( immediately) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up of dirt, food debris and food spills noticed underneath the stainless steel prep tables and in corners of the kitchen floor. Corrective Action(s): 1. Clean kitchen floor thoroughly especially underneath and behind the prep tables, fridges, cookline and freezers ( By March 16, 2022) 2. Clean the interior surfaces of all upright coolers (shelving and door gaskets) ( By March 16, 2022). Violation Score: 9

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

Comments

* Ensure to use gloves for handling any seafood (e.g shellfish, shrimp) and discard gloves after use to prevent cross contamination * Remove any unnecessary items from under the counters in the front area. * Reviewed mixing instructions for making sanitizer solutions - ensure to mix only 1/2 tsp of bleach per litre of water for proper concentrations.Ensure to make a fresh sanitizer solution at least twice a week. All spray bottles of sanitizer and cleaning agents must be accurately labelled for contents. - Hot and cold running water available at all sinks. Hand sinks must also be equipped with paper towels in dispensers (see violation code 401 above). -Upright coolers below 4 degrees C -Both line coolers below 4 C. -Upright ( White ) coolers below 4 C. -Condiments cooler ( front serving area): 3 C. -Beer cooler below 4 C. -Hot holding of rice > 60 C. -Deep freezer below -18 C. - Dishwasher final rinse: 71 C at the plate surface. - Food storage practices satisfactory. - Mop sink maintained in sanitary condition - No signs of pest activity noted at time of inspection.