INSPECTION REPORT Health Protection MBEK-AZ3UJN

PREMISES NAME JC Express Chinese Food		Tel: (604) 726-5222 Fax:
PREMISES ADDRESS 590 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE May 24, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jian Gou		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large pot of beef broth located in the walk in cooler had an internal temperature of 12 degrees C. It was stated by the owner that the beef broth had been prepared the previous night. Corrective Action(s): The beef broth was adulterated with bleach by the Environmental Health Officer at the time of inspection to prevent reuse before discarding. The beef broth is to be discarded by the operator today. Ensure all potentially hazardous foods are cooled properly from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins, which may not be destroyed by heat. Some methods used to facilitate rapid cooling include use of ice wands, placing into an ice bath with stirring, adding cold water and/or ice to the product, and placing into shallow pans. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Knives were found stored in the space between the preparation cooler and the work table. Debris was observed in this space. Corrective Action(s): 1. Knives were removed at the time of inspection to be washed and sanitized. Ensure that utensils are not stored in this space as it cannot be effectively cleaned and sanitized on a regular basis. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was detected in spray bottle labeled "bleach" in kitchen area. No sanitizer was detected in container storing solution and wiping cloths located at the front. One spray bottle located at the front measured well over 200 ppm chlorine. This is a repeat violation. Corrective Action(s): Bleach water sanitizer was prepared for front and kitchen areas and measured at 100 to 200 ppm chlorine. For a 100 ppm chlorine solution, mix 1 teaspoon of unscented household bleach for every litre of water. Ensure that sanitizer is always available while in operation in order to properly sanitize surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed: - Scoops were observed with handles in contact with dry food product *CORRECTED* - Rice scoop was stored in warmer with handle in contact with rice *CORRECTED* - Raw shell eggs were stored above tomatoes in the walk in cooler - A bag of raw chicken skin was stored above a bag of sprouts in the preparation cooler. Bag showed no signs of leakage. *CORRECTED* Corrective Action(s): Ensure that scoops are stored in a way that prevents contamination of food (e.g. scoop handles not in contact with food). Ensure that raw eggs and raw meats are not stored above ready-to-eat foods to limit potential contamination of the food below. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two packages of frozen noodles were observed thawing at room temperature. Surface temperature was measured at 9 degrees C. Corrective Action(s): Packages were placed into the walk in cooler at 4 degrees C or less. Ensure that potentially hazardous foods are properly thawed (e.g. in a cooler at 4 degrees C or less) to limit the growth of potential pathogens and/or toxins. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was observed to be open during the inspection. No shipment receiving at time of inspection. Corrective Action(s): Back door was closed. Ensure that back door is closed or a proper fitting screened door is in place to limit potential pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease was observed in the following areas: 1. On and around ventilation canopy 2. On floor of walk in cooler 3. On and around cooking equipment 4. In the kitchen near the flour storage area (floors and shelving) Corrective Action(s): Ensure the above-noted areas are properly cleaned. Food debris and/or grease may potentially attract pest activity and/or contaminate food. Date to be corrected by: May 31, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C - Left under counter cooler (kitchen) at 3 degrees C - Right preparation cooler (kitchen) at 3 degrees C (above and below) - Front under counter cooler at 1 degree C - Reach in freezer at -17 degrees C - Thermometers accurate to 1 degree C available for cooler units - Hot holding internal temperatures measured at 60 degrees C or more - Three sink plugs available at three compartment sink. Bleach water sanitizer was prepared in the third compartment at 100 ppm chlorine - Ice machine maintained in clean condition. Ice scoop stored safely outside of the machine in a clean container. - Hand washing sinks were unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - No signs of pest activity were observed at the time of inspection - FOODSAFE requirements were met at the time of inspection Notes: 1. Temperature logs posted at coolers are dated for August. Up-to-date temperature records should be maintained. 2. A calibrated probe thermometer should be available on site for internal temperature checks