INSPECTION REPORT Health Protection DSOG-BEZPKR

PREMISES NAME Rickshaw Chinese Food Whalley Co		Tel: (604) 581-1161 Fax: (604) 957-9469
PREMISES ADDRESS 10505 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE August 13, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hui Chen & Jing Tao Xi		NEXT INSPECTION DATE 6 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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice and noodles left outside the kitchen prep table and measured at 10C internal temperature. The operator stated that he brought out the food from the cooler in less than one hour. Corrective Action(s): Store the food items inside the cooler at 4C. All cold potentially hazardous foods must be stored at < or = 4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hot hotholding units. This will be verified during the next routine inspection. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt and grease in the following areas: - on shelving racks inside the upright cooler (back), walk in cooler (back), dry storage area - underneath the dishwasher/two comp sink - underneath the prep table - on floors inside the walk in coolers Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Correct by: Today and ongoing Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation section. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 50C at the plate's level. Chlorine test strips available to monitor the dishwasher. You must monitor the dishwasher daily with the appropriate test strips. - Surface sanitizers available in spray bottles at 100ppm bleach concentration. Change out the sanitizer solutions regularly to ensure effectiveness. - Dry storage area has adequate space and wire racks. Ensure that all boxes and food items are stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. A professional pest control company inspects every month. Verified at the time of the inspection. Ensure to follow the recommendations by the pest control company. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature Control: - All coolers: < or = 4C - All freezers: < or = -18C - All coolers and freezers equipped with working thermometers. - Hot holding unit (soup, hot fried foods, rice cookers): > or = 60C