INSPECTION REPORT Health Protection MBEK-CY3TR7

PREMISES NAME BBQ King Delight Inc		Tel: (604) 581-4069 Fax: (604) V3R- 4E5
PREMISES ADDRESS A - 8973 152nd St Surrey, BC V3R 4E5		INSPECTION DATE November 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiao Yan Hong		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some food items in hot holding case were measured at an internal temperature of 33 to 52 degrees C. Corrective Action(s): Reheat items to 74 degrees C or more and increase case temperature to maintain food at 60 degrees C. Hot potentially hazardous food must be maintained at 60 degrees C or more to limit the growth of potential pathogens, including the potential formation of toxins. Note: It was stated that items were prepared less than two hours ago. Inspection conducted shortly after restaurant opened. Violation Score: 15

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

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

Comments

Routine health inspection. All coolers (including small black cooler in front area) at 4 degrees C or less. Freezers satisfactory. Hot holding (with exception of items in hot holding case) at 60 degrees C or more. Thermometers available for all coolers. Probe thermometer available for internal food temperature checks. Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Proper hand washing practices observed. Three compartment sink supplied with hot and cold running water. Sink plugs available. High temperature dishwasher measured 78 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more). Sanitizer available in bucket at 100 ppm chlorine (bleach water--unscented). No signs of pest activity observed at time of inspection. Temperature logs for coolers and freezers maintained. FOODSAFE requirements met at time of inspection. Staff member on site has valid FOODSAFE Level 1 (valid to June 16, 2028).