INSPECTION REPORT Health Protection DKAL-BYJQ5U

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE February 24, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large bowl of cooked rice and several smaller bowls of chopped vegetables were stored on the counter at 14-20C internal temperature. Corrective Action(s): The operator informed that these were taken out of the cooler an hour ago as they were to make fried rice. Operator made fried rice immediately to ensure the food was reheated to 74C within 2 hours of sitting at room temperature. The rice was then moved to the hot holding unit at 60C. Do not let cold potentially hazardous foods to sit out at room temperature for more than 2 hours. Only take out the ingredients you will be using right away. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (Shallow inserts of BBQ chicken and 3 inserts of cooked chicken, meat, and cooked vegetables) were below 60 degrees C in the hot-holding units (between 46 to 55 degrees C internal temperature) and were cooked 1.5 hours ago. Corrective Action(s): Operator reheated the potentially hazardous food below 60C to at least 74C and replaced it into the hot-holding units and turned the heat up for the hot holding units. They stated that the food is in such small quantities that each insert runs out with one 1 large order and almost never stays out for more than 1-1.5 hours. Ensure hot potentially hazardous food is maintained at or above 60 degrees C and monitor the temperatures at least every 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty wash cloths/rags were found sitting on counters all around the facility. Corrective Action(s): The rags were moved to sanitizer pails at the time of inspection. Ensure wash cloths/rags are stored in sanitizer solution or put in laundry or discarded after each use. This prevents the growth of pathogens and/or accumulation of toxins that can lead to foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several containers in the coolers were left uncovered. Corrective Action(s): Cover all containers when storing inside coolers to prevent cross-contamination through spills or direct contact. Date to be corrected by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The pest proof containers, cooler handles, walk-in cooler shelves, and other hard to reach areas were visibly dirty and had build up of debris/grease. Corrective Action(s): Thoroughly clean and sanitize the facility. Deep clean hard to reach areas and develop a routine to wipe down frequently touched surfaces such as cooler handles, container lids, etc. to maintain sanitation and prevent cross contamination of food. Date to be corrected by: March 5, 2021 Violation Score: 3

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Walk-in cooler: 2C - Double door freezer: < -18C - Double door cooler: < 4C - Hot holding unit: > 60C All units were equipped with accurate thermometers. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Sanitizer pails had 200 ppm chlorine residual. - 2 compartment sink and preparation sink were equipped with functional drain plugs. - Unscented household bleach was available on site. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Food was stored at least 6" off the floor. NOTE: Thoroughly clean the storage shelves under counters and storage bins to maintain sanitation. *see violation above* Administration: - Operator has FOODSAFE level 1 certification valid until June 14, 2023. - Permit is posted. NOTE: Sanitation logs should be maintained for the whole facility and the records should be available on site for review. COVID-19 Safety: - Masks are mandatory. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available on site. - BCCDC signs are posted. NOTE: Maintain screening logs for all staff for signs and symptoms of COVID-19. Records should be kept for at least 30 days.