INSPECTION REPORT Health Protection YTAN-D32RLK

PREMISES NAME Ming Yan Seafood Restaurant		Tel: (778) 891-8882 Fax:
PREMISES ADDRESS 6 - 3238 King George Blvd Surrey, BC V4P 1A5		INSPECTION DATE March 4, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raymond Lin		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Scoops for dry ingredients and lids for dry ingredient bins were noted to have significant amounts of food debris build-up/caked on dry ingredients. Corrective Action(s): Staff placed scoops and lids in dishwasher for washing and sanitizing at time of inspection. Ensure to clean and sanitize scoops, lids, and bins more frequently. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pre-made, frozen dim sum items were stored in walk-in freezer uncovered. Some food items in walk-in cooler were also stored uncovered. Corrective Action(s): Ensure all food is stored properly covered and protected from contamination. Staff covered items with cling wrap and/or lids at time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was being thawed in container out at room temperature. Meat was still frozen and had a surface temperature of 2C. Corrective Action(s): Frozen meat returned to walk-in cooler. As previously discussed, thawing of frozen food items must be done under cold, running water or in a refrigerator overnight. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Significant amount of food debris/grease accumulation noted under/behind/in between cook line equipment. 2) High-touch surfaces such as cooler/freezer door handles were greasy and/or had food residue accumulation. Corrective Action(s): 1) Ensure to pull out equipment for deep-cleaning and sanitizing at least once a week. 2) Ensure high-touch surfaces are frequently cleaned and sanitized throughout the day. Correct by: Today and ongoing. Violation Score: 9

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

Comments

- Hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher in kitchen reached 74C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required. - Bleach sanitizer solution for sanitizing food-contact surfaces available at 100 ppm to 200 ppm in spray bottles. - Bar glasswasher measured 50 ppm chlorine residual at the glass surface after rinse cycle. - All coolers measured 4C or colder. Food stored in coolers/freezers in organized manner, however all food items must be properly covered when stored. See violation code 209 above. - All freezers measured -18C or colder. - Hot-held food measured 60C or hotter. - Refrigeration units equipped with accurate thermometers. - Reviewed thawing procedures. See violation code 210 above. - General sanitation requires improvement - ensure deep-cleaning in all areas is done on a weekly basis, and ensure high-touch surfaces are cleaned and sanitized frequently throughout each day. See violation codes 301 and 306 above. - Fruit/drain fly activity has decreased significantly since last inspection. - Operator has valid FoodSafe certification.