INSPECTION REPORT Health Protection JCHY-CTXRFA

PREMISES NAME Dragon Village Restaurant		Tel: (604) 576-9889 Fax:
PREMISES ADDRESS 5678 176th St Surrey, BC V3S 4C6		INSPECTION DATE July 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yi Wei Zeng		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed chopped vegetables to be stored at room temperature used for lunch rush. Operator informed that it was made 2 hours ago. Corrective Action(s): Transfer chopped vegetables into cooler measured at 4C or lower. Only allow enough chopped vegetables to be put out at room temperature for 2 hours to be all used afterwhich must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle measured >200ppm. Corrective Action(s): Prepare chlorine sanitizer spray bottle to measure between 100-200ppm in order to sanitized food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exhaust hood vents observed to have built-up of grease. Corrective Action(s): Clean and sanitize aforementioned area. Exhaust hood vents must be cleaned weekly to prevent grease build-up. Corrected by: July 28, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Take-out only no dine-in. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Two 2-compartment sink available. The two 2-compartment sink is being used as 3-compartment sink for manual warewashing. Bulk bleach on-site. Prep cooler and stand-up coolers measured at 4C or lower. Chest freezers measured at -18C or lower. Hot-holding units measured at 60C or higher. No signs of pests observed. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized.