INSPECTION REPORT Health Protection YLUU-CKTRMY

PREMISES NAME BBQ King Delight Inc		Tel: (604) 581-4069 Fax: (604) V3R- 4E5
PREMISES ADDRESS A - 8973 152nd St Surrey, BC V3R 4E5		INSPECTION DATE November 3, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Xiao Yan Hong		NEXT INSPECTION DATE November 07, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: - BBQ Meat in display case measured below 45C. Ther required hot holding temperature is 60 C or above. - Operator stated meat has been placed inside the case less than an hour. Corrective Action(s): - Turn on the display case in the early morning, make sure the case temperature reaches maximum (more than 60C) before place cooked BBQ meat inside. - Operator to reheat BBQ meat to 74C and keep all the heating elements working in order to maintain the internal temperature of the BBQ meat at minimum 60C. Date to be corrected by: immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - High temperature dishwasher measured 54C at the final rinse after running a few cycles. - The 3-compartment sink was occupied for meat prep, and not available for ware washing. Corrective Action(s): - Repair the dishwasher immediately to make sure the temperature at the dish level reaches 71C. If not repairable, replace the dishwasher. - Please remove the meat from the sink, properly wash, rinse and sanitize equipment/ BBQ ware in the 3-compartment sink. Date to be corrected by: Nov 7, 2022 . Violation Score: 15

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

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

Comments

Routine inspection conducted with the presence of the owner. The following was noted at time of inspection. - General sanitation was satisfactory. The facility is in an old building and with very tight space. The walls, the sinks, the stock pot range, and the floors were free of food debris. - Hand wash stations in front service area, back prep room, washroom, and kitchen adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Walk-in cooler at 1.2C - Stainless steel double-door cooler at 3.2C - Front display cooler for chicken, marinated duck, and chicken feet at 3C - Small single-door cooler at back-of-house at 2.8C. - Hot-holding unit at 66C for soup. - Walk-in freezer at approximately -22.5C. It's packed with frozen food. Please regularly check the food, make sure "FIRST IN FIRST OUT"*** - Thermometer available inside the temperature controlled units. - Sanitizing pail and spray bottle at service area and kitchen measured at 200 ppm chlorine residual - 3-compartment sink was used as food prep sink during the day. Not available for ware washing purpose. Please make sure the high temperature dishwasher is properly working to clean and sanitize the BBQ tools. *** - Dry storage goods were placed inside containers with lids or in a sealed bags on the racks off floor. - No evidence of pest activity at time of inspection. Kwality pest control company serviced every month. Note: (1) clean the fan guards inside the coolers. (2) replace the rusty racks inside the single door upright cooler in the kitchen.