INSPECTION REPORT Health Protection MBEK-CT2UU6

PREMISES NAME Nanyang Supermarket - BBQ		Tel: (604) 503-6918 Fax: (604) 503-6919
PREMISES ADDRESS 101 - 105 - 8645 160th St Surrey, BC V4N 1G4		INSPECTION DATE June 22, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fuh Li Ng (Esther)		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Crispy pork hanging in meat cabinet measured at an internal temperature of 53 degrees C. It was stated pork was cooked approximately 1 hour ago. A time tracking log is available but it was not up to date. Corrective Action(s): Ensure hot potentially hazardous food is maintained at an internal temperature of at least 60 degrees C and/or time track potentially hazardous food product according to the time tracking system, in order to limit the growth of microorganisms (e.g. bacteria) and/or toxins that may potentially cause illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A bucket containing soapy water and bleach was tested at over 200 ppm chlorine (chlorine test strip changed from purple to white). It was stated that solution was used for wiping the chopping block surface. No other food contact surface sanitizer available within the BBQ meat area. Corrective Action(s): Solution discarded. A bucket was filled at the sanitizer dispenser and tested at 200 ppm quats. - Ensure a food contact surface sanitizer is always available for use in the BBQ meat area, and is always maintained at a safe and effective concentration that does not require a rinse step (for example, 100 to 200 ppm chlorine bleach, or 200 ppm quats). Change as often as necessary to maintain these concentrations. Note: Do not mix different sanitizer types. - Surfaces may be cleaned (e.g. with soapy water) and rinsed prior to sanitizing. Do not mix detergent and sanitizer together as it may impact the effectiveness of the sanitizer and may leave a residue. - Fraser Health warewashing poster with sanitizer concentrations to be provided for reference. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine health inspection. - Hand sink supplied with hot and cold running water, liquid soap, and paper towels. - Hot holding internal food temperatures at 60 degrees C or more, with some exceptions (refer to violation 206). - General sanitation and dry storage satisfactory. - Two compartment sink is available in back area and is supplied with hot and cold running water, two sink plugs, and sanitizer from the wall-mounted dispensing unit (tested at 200 ppm quats). - Walk-in cooler (meat) at 4 degrees C. - Walk-in freezer at -16 degrees C. - No signs of pest activity observed at time of inspection. Premises is serviced by a pest control technician on a routine basis. Last service in May 2023. - FOODSAFE requirements met at time of inspection. Certificate for staff member on site is valid to November 9, 2023.