INSPECTION REPORT Health Protection AHEN-ADJU3C

PREMISES NAME Chan's Kitchen		Tel: (604) 588-8807 Fax:
PREMISES ADDRESS 101B - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE September 6, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Doug Chan		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Follow-up Inspection: -The grill area was cleaned to remove buildup of debris/grease. -Two probe thermometers were available on-site. The operator mentioned that they would check the temperature of the BBQ duck every two hours in the hot-holding unit and check that it is above 60 degrees C. -Hot-held meat was measured > 60 degrees C. -Food was covered in the walk-in-cooler. The following is to be done: 1. Ensure hot-held food is maintained at least 60 degrees C. Perform regular checks of the hot-held food. Discard any meat, rice, and/or other potentially hazardous food that is between 4 to 60 degrees C for more than two hours. 2. Continue regular cleaning of hard-to-reach areas and continue covering food in storage areas to protect it from contamination. Thank you.