INSPECTION REPORT Health Protection AJON-CDETNU

PREMISES NAME Sanhao BBQ Delight		Tel: (604) 498-3288 Fax:
PREMISES ADDRESS 1 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE April 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pujun Qiao		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Follow-up Inspection: - All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All faucets are secured and working properly. - Hand sink behind BBQ meat display is unclogged and draining properly. - Hot holding for BBQ meats in front display maintained at 60 degrees Celsius. - Thermometer placed in front display hot holding unit. - All coolers maintained at or below 4 degrees Celsius. - All freezers maintained below -18 degrees Celsius. - Thermometers present in all cold holding units. - Cleaning in facility has significantly improved, especially in the following areas: Inside and outside of all coolers and freezers, including walk-ins. Back storage shelves (across 2-compartment sink). Note: these storage shelves have now been replaced with new ones. Baffles for ventilation canopy Under and behind cookline Dishwasher and dishwashing area Dry storage areas Walls, floors and ceiling All prep areas All shelving areas - Foods are covered and protected from contamination. - Foods are stored at least 15 cm off the floor in all storage areas. - No foods thawing at the time of inspection. Ensure to use proper thawing methods such as: Packaged/sealed foods in cold water that is changed every 30 minutes. In the cooler maintained at or below 4 degrees Celsius. In the microwave using the defrost setting. Operator may consider time tracking of BBQ meats in hot holding display unit. Submit an updated food safety plan to the Health Inspector for review and approval if BBQ meats will be time-tracked. Keep up with the daily, weekly and monthly cleaning as per your sanitation plan. Repeated critical violations will lead to further progressive enforcement which may include a Closure Order and/or Violation Ticket. Thank you for your efforts. Please ensure the facility is maintained in this manner from now on. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.