INSPECTION REPORT Health Protection AKAO-BFGQ39

PREMISES NAME Rib & Chicken		Tel: (604) 379-3174 Fax:
PREMISES ADDRESS 103 - 5568 206th St Langley, BC V3A 7T1		INSPECTION DATE August 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehun Lee		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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mayo based sauces were found stored at room temperature. Corrective Action(s): All mayonnnaise based sauces and dressings must be stored in the refrigerator at 4 degrees or less. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Commercial dishwasher is out of liquid dishwasher detergent and rinse aid chemicals. This is a repeat violation. Corrective Action(s): You must connect the dishwasher to commercial dishwasher detergent and rinse aid chemicals as per manufacturer's recommendations ( immediately) Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the upright coolers in not good working order. Temperature at 8 C. Currently only used for produce. Corrective Action(s): Repair or replace this cooler so that all foods are maintained at 4 C or below. (Immediately).

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

Comments

* Ensure that grease filters on the fume hood are cleaned using de-greaser solution every two weeks. * Clean floor in the kitchen especially near the mop sink and in all corners and hard-to-reach areas. * Clean the back splash areas of the double wash sink. * Cover the new lid for the grease trap with aluminum tape from all sides. * Replace the lid for the deep freezer or tape the interior flap of the lid ( immediately). * Wiping cloths must be stored in a bucket containing 200 ppm chlorine sanitizer( 1 oz bleach per gallon of water). Line coolers < 4 C Upright coolers < 4 C Upright freezer at -13 C Hot holding of rice> 60 C Deep freezers < -18 C. Dishwasher final rinse: 73.4 C at the plate surface. Bleach water sanitizer in spray bottles tested 200 ppm. Liquid soap and paper towels available at the hand sinks. *General sanitation requires your daily attention. *Temperature logs are missing. You must monitor and record cooler and dishwasher final rinse temps once a day.