INSPECTION REPORT Health Protection JCHW-C4RUDH

PREMISES NAME Dragon's Chop Suey House		Tel: (604) 501-6006 Fax:
PREMISES ADDRESS 103 - 16055 Fraser Hwy Surrey, BC V3S 2W9		INSPECTION DATE July 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vic Quoc Hoang		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had a final rinse of less than 50ppm chlorine sanitizer. Chlorine sanitizer pail was light coloured. Corrective Action(s): Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing or equipment and utensils. Sanitizer pail was replaced and primed and was tested at 50ppm to 100ppm. Once chlorine pail becomes clear, chlorine has evaporated, and needs to be changed. Dishware and utensils were washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Vegetables were covered in a garbage bag. 2) Sauce was stored in an opened metal can. 3) Raw meat and shrimp were store above cooked rice. Corrective Action(s): 1) Discontinue the practice of using garbage bags to cover foods. Foods should only be covered with food grade materials to prevent potential contamination of foods. Garbage bag was removed at the time of inspection. 2) Once canned foods are opened, the contents must be transferred to food grade containers to prevent potential contamination of foods. Canned sauce was discarded at the time of inspection. 3) Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Raw meats were relocated at the time of inspection. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 3C. -Upright freezer was at -12C. -Chest freezers were at less than -18C. -Hot holding was greater than 60C. Hot items heated/cooked to greater to 74C prior to hot holding. -Cooked foods cooled rapidly and were at 4C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was at 200ppm. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until July 4 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.