INSPECTION REPORT Health Protection JCHW-C7KRVJ

PREMISES NAME Jade Valley Restaurant		Tel: (604) 588-2345 Fax:
PREMISES ADDRESS 149 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE October 7, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was prepared in the kitchen at the time of inspection. Corrective Action(s): Each food preparation area must have bleach sanitizer prepared at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen foods were stored at room temperature (food items were still frozen). Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to prevent the growth of pathogens and of the formation of toxins. Food items were placed in a cooler at 4C at the time of inspection. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Five dead rodents were found in a tin cat. Did not observe pest activity in other tin cats or droppings throughout the kitchen. Corrective Action(s): Clean out tin cat and monitor for continued pest activity. Monitor for continued pest activity and contact pest control services as needed. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pails and spray bottle of yellow solution were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels fade/wear off, containers must be relabelled. Violation Score: 3

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

Comments

-Prep cooler was at 4 (top and bottom). -Upright cooler was at 4C. -Chest freezers were at -18C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods and foods were stored off the ground and covered. Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 28, 2023. *Fried pork made the previous night was at 6C. To cool cooked foods rapidly from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less, do not completely fill containers completely. -Please contact the inspector if you have any questions or concerns.