INSPECTION REPORT Health Protection MBEK-CJQUFN

PREMISES NAME Harbin Food		Tel: (778) 858-0696 Fax:
PREMISES ADDRESS 100 - 1647 140th St Surrey, BC V4A 4H1		INSPECTION DATE September 29, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Zhou Qiang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 73

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Three cooked chickens stored at ambient temperature in front area. Internal temperature measured 19 degrees C. Photo taken. 2. Two packages of meat filled pastries (4 pastries per package) stored at ambient temperature in front area. Internal temperature measured at 30 degrees C. Photo taken. Corrective Action(s): Chicken discarded (unable to determine time at which chicken was removed from temperature control). It was stated that meat pastries were cooked approximately 1.5 hours prior. Meat pastries were placed into cooler at 4 degrees C or less. Ensure cold potentially hazardous food is maintained at 4 degrees C or less at all times to limit the growth of potential pathogens, including the potential production of toxins which may not be destroyed by reheating. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Six cooked whole chickens stored in hot holding case were measured at an internal food temperature of 49 degrees C. Photo taken. It was stated that items were cooked less than two hours prior. 2. Six packages of meat filled pastries (four pastries per package) in hot holding case were measured at an internal food temperature of 44 degrees C. Photo taken. It was stated that items were cooked less than two hours prior. Corrective Action(s): All of the above-noted food items were reheated to an internal temperature of 74 degrees C or more. Hot holding unit temperature was increased (ambient temperature greater than 60 degrees C) and items were placed back into unit. Ensure all hot potentially hazardous food is stored or displayed at 60 degrees C or more to limit the growth of potential pathogens (e.g. bacteria). Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No food contact surface sanitzer available for kitchen. 2. When instructed to prepare sanitizer, operator prepared a bleach water solution at well over 200 ppm chlorine (test strip bleached out completely). Corrective Action(s): Sanitizer was re-made in a spray bottle (labeled during inspection) and tested at 200 ppm chlorine. In addition, operator prepared a bleach water sanitizer in one compartment of the three-compartment sink. Sanitizer also tested at 200 ppm chlorine. Ensure sanitizer is always available at the correct concentration (e.g. 100 to 200 ppm chlorine / bleach water). Ensure all food contact surfaces, utensils, and equipment are re-sanitized. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Designated kitchen hand sink lacked accessible paper towels and liquid soap (both dispensers not functional). 2. Designated kitchen hand sink was obstructed by a ladle and strainer. 3. Access to front hand sink was blocked by a cardboard box placed over the sink. Corrective Action(s): Liquid soap bottle and paper towels place near kitchen hand sink in the interim until dispensers are fixed or replaced with working dispensers. Ladle and strainer removed to be washed and sanitized. Cardboard box removed. Ensure all hand sinks are accessible at all times and supplied with hot and cold running water, liquid hand soap, and paper towels in order to facilitate proper hand washing. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed rinsing hands with water only. Corrective Action(s): Staff member was directed by the Environmental Health Officer to wash hands properly using warm running water, liquid soap, and drying with paper towels. Ensure all staff are following proper hand washing practices to limit the potential contamination of food and/or food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 6

208 - Foods obtained from unapproved sources [s. 11] Observation: Frozen fish observed in two-door freezer. Operator stated fish was for personal use only, and was caught by himself and by a friend. Corrective Action(s): Remove all above-noted items from the premises. All food stored on the premises may potentially be considered for public consumption and must be from an approved source. Date to be corrected by: Today. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of frozen meat observed on the ground (on cardboard). Operator stated he was in the process of moving food to the prep sink but did not have time. Corrective Action(s): Bagged meat was placed under cold water to thaw. Discussed proper thawing practices with operator at time of inspection. Ensure all frozen foods are properly thawed to limit the growth of potential pathogens. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large amounts of debris and oil observed throughout the food premises, particularly in the kitchen area. Corrective Action(s): Ensure all surfaces (e.g. shelves, floors, equipment, walls) are properly cleaned and sanitized. Date to be corrected by: October 5, 2022. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Limited space available in kitchen area. Multiple items not required for business use observed on site (e.g. guitar, old equipment). Corrective Action(s): Ensure all items that are not required for business use are removed from the premises. Date to be corrected by: October 5, 2022. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available for some cold holding units (coolers, freezers) and for the hot holding unit. In addition, probe thermometer on site is not working. Corrective Action(s): Ensure every cooler, freezer and hot holding unit is equipped with a thermometer accurate to 1 degree C to verify unit temperatures. Ensure at least one functional probe thermometer is available on site for internal food temperature checks. Date to be corrected by: Today. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not hold a valid certificate for FOODSAFE Level 1 or equivalent. Corrective Action(s): Operator must hold a valid certificate for FOODSAFE Level 1 or equivalent. In addition, at least one staff member on duty in the operator's absence must hold a valid certificate for FOODSAFE Level 1 or equivalent. Contact the Environmental Health Officer if you have any questions. Date to be corrected by: October 20, 2022. Violation Score: 1

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

Comments

Routine health inspection conducted. - Walk in cooler at 3 degrees C. - Display cooler at 3 degrees C. - Retail area freezer at -18 degrees C. - Two-door upright freezer at -19 degrees C. - One-door large (white) freezer at -15 degrees C.* - One-door small (white) freezer at -17 degrees C.* *Note: Freezers may be in defrost cycle. Monitor and adjust/service as necessary. - Front hand sink is supplied with hot and cold running water, liquid soap, and paper towels. - No signs of pest activity observed. Discussed: Failure to correct violations by noted dates and further repeat violations will result in progressive enforcement action, including the issuance of order(s) and/or violation ticket(s).