INSPECTION REPORT Health Protection ALUI-BEZRF8

PREMISES NAME Dragon Village Restaurant		Tel: (604) 576-9889 Fax:
PREMISES ADDRESS 5678 176th St Surrey, BC V3S 4C6		INSPECTION DATE August 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kam Kuen Fung		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Glass door upright cooler beside stove was initially at 10 deg C. Corrective Action(s): Operator adjusted cooler. By end of inspection , cooler was at 3 deg C. Ensure to continually monitor this cooler. Violation Score: 3

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

Comments

Note: Premises has two 2 compartment sinks that they were previously approved to use as their dishwashing sinks and prep sink. As discussed, you must use the proper 3 compartment sink method: wash dirty dishes with soap and water in first compartment, rinse dishes in second compartment, and fill 3rd compartment with mixture of bleach and water (1 tsp bleach per 1 liter of water) and submerse dishes for at least 2 minutes before allowing to air dry. Vegetable washing/food prep using this sink cannot be done at the same time as dishwashing. Handsink (behing the door entrance to kitchen) was equipped with liquid soap, paper towels, hot/cold running water -Prep cooler across stoves: 3.8 deg C -2 door prep cooler by kitchen entrance at 3 deg C -Coolers across dry storage room at 4 deg C or less -Hot held rice: 67 deg C -All freezers at -18 deg C or less (2 chest freezers in dry storage room, 1 chest freezer in dining area) -Bleach water sanitizer available in rag bucket by the dishwashing sinks at 100 ppm chlorine residual -Staff has FoodSafe -Permit is posted in front area by entrance -General sanitation is satisfactory, ensure to continually organize your kitchen and remove any items not needed (old plastic containers, etc). -No signs of pests at time of inspection