INSPECTION REPORT Health Protection AMAC-CKDW5Y

PREMISES NAME Penang Szechuan Cuisine		Tel: Fax:
PREMISES ADDRESS 15228 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE October 20, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yongyue Xie		NEXT INSPECTION DATE October 21, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer prepared at the time of inspection. Corrective Action(s): Prepare a bleach-water solution of 100-200 ppm bleach by mixing 2 tbsp of bleach in 1 bottle of water. Use this to sanitize all food contact surfaces. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The high temperature dishwasher is not reaching 71 degrees C. on plate surface during sanitizing cycle. Corrective Action(s): The high temperature dishwasher must reach at least 71 degrees C to adequately sanitize the plate surface. Since there is only a 2 compartment sink present, it is not viable to use manual warewashing as an alternative method. The restaurant will only serve take out orders until the dishwasher is fixed tomorrow morning. Doing take out only will allow the operators to keep up with washing dishes manually. Make sure to contact the Health Inspector before resuming to fully open again. The business owners have verbally agreed to offer take out only service. Correction Date: Immediately. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): The sanitizer buckets prepared did not have cloths dispensed inside them. The cloths are stored on the counter tops. Corrective Action(s): All cloths must be stored in the sanitizer bucket containing 100-200 ppm bleach so that any pathogens on te surface area are destroyed when the cloths are used to clean food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand sink closest to the the cooking station was obstructed by thawing shrimp. Corrective Action(s): All hand sinks must be easily acessible by employees so that they may adequately wash their hands to prevent the spread of pathogens and cross contamination. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employees were observed not washing their hands and using gloves as a replacement for hand washing. Corrective Action(s): It was explained to the employees that gloves should not be used as a replacement for hand washing. Make sure all employees wash their hands adequately and at the correct frequency (after handling cash, handling raw food, going to the bathroom, etc.) Violation Score: 5

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

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

Comments

General sanitation is good. Sanitizer bucket readily available with 100-200 ppm bleach solution. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. FoodSafe Certified staff present at time of inspection. *** Because the dishwasher was not functional at the time of inspection (refer to violations section), the operators have agreed to do "Take Out Only" to preserve dishes and to be able to manually wash the dishes until the dishwasher has been repaired. ***