INSPECTION REPORT Health Protection MBEK-BD2U4L

PREMISES NAME Don Asian Kitchen		Tel: (604) 531-7767 Fax:
PREMISES ADDRESS 2181 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 11, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Xiaodong Chen		NEXT INSPECTION DATE June 18, 2019
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 = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A countainer of sprouts (approximately 4 litres) was measured at an internal food temperature of 18 to 22 degrees C. Inspection conducted between lunch and dinner. Corrective Action(s): Above-noted food items discarded. Ensure potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. A small amount of sprouts may be kept on ice provided that temperatures are maintained at 4 degrees C or less, or sprouts are used within two hours (e.g. during lunch rush). Keep remaining sprouts in cooler at 4 degrees C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on deli slicer in the following areas: 1. Under blade guard 2. On lower portion where blade meets blade housing. Corrective Action(s): Deli slicer was taken apart, washed with soapy water, rinsed, and sanitized at time of inspection. Ensure that after each use, equipment is properly taken apart and thoroughly washed and rinsed to remove all food debris, sanitized, then allowed to air dry to limit potential contamination of food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar hand washing station lacked paper towels. Corrective Action(s): Paper towels provided for above-noted hand washing station. Ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food, grease, and/or other debris observed in the following areas: 1. Dishwashing area: Underneath all dishwashing equipment--floors, walls, and floor-to-wall junctions. 2. Ventilation hood: Areas located below and above baffles. 3. Cook line: Floors, walls, and floor-to-wall junctions behind cooking equipment. 4. Preparation line: Coolers, counters, microwaves. 5. Dry storage: Floors and floor-to-wall junctions. 6. Walk in cooler: Floors (liquid pooling in some areas), shelving, walls. Corrective Action(s): Ensure that the above-noted areas are properly cleaned. Food debris and/or grease may attract pest activity and may potentially contaminate food and/or food contact surfaces. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A small amount of what appeared to be water was observed underneath the front bar area hand washing sink. It was stated that junction between countertop and sink may need to be resealed. Corrective Action(s): Locate source of leak and repair/replace parts as needed in order to stop leakage. Moisture may lead to structural damage and mould/mildew growth. Moisture may also attract pest activity. Date to be corrected by: June 17, 2019. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1. Walk in cooler lacks accurate thermometer. 2. No probe thermometer available on site for internal food temperature checks (e.g. hot holding). Corrective Action(s): A thermometer that is accurate to 1 degree C must be available for every cold holding unit (coolers and freezers) in order to verify temperatures. Obtain at least one probe thermometer accurate to 1 degree C in order to verify internal food temperatures. Date to be corrected by: June 12, 2019. Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C - Under counter cooler at 4 degrees C - Preparation cooler at 3 degrees C (above) and 2 degree C (below) - Glass upright cooler at 2 degrees C - Bar beverage cooler at 2 degrees C - Walk in freezer at -19 degrees C - Chest freezer at -23 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Raw animal products were not observed to be stored above ready-to-eat foods - Kitchen 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 43 degrees C and 50 ppm chlorine in the rinse residual at the utensil surface - Bleach water sanitizer available at 200 ppm chlorine in labeled spray bottle - Food and chemicals are stored separately - Scoops stored with handles outside of food product - No signs of pest activity at time of inspection - Staff personal items stored in a separate area - FOODSAFE requirements met at time of inspection (certificate valid until January 26, 2024) - Customer washrooms in clean condition Notes: 1. Obtain a paper towel dispenser for bar hand washing station by June 17, 2019. 2. Obtain another bleach water sanitizer bottle to be located in front area for bar by June 12, 2019. Ensure bottle is properly labeled.