INSPECTION REPORT Health Protection MBEK-BGUTYW

PREMISES NAME Teamo		Tel: Fax:
PREMISES ADDRESS 910 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE October 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Qian Yin, Fang Yang		NEXT INSPECTION DATE October 15, 2019
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 = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher measured 67 to 68 degrees C at the utensil surface during the final rinse over the course of five cycles. Corrective Action(s): A temperature of at least 71 degrees C must be reached at the utensil surface during the final rinse for proper sanitizing. As the dishwasher is not capable of sanitizing dishes, a 100 to 200 ppm chlorine sanitizing solution was set up at the three compartment sink. After equipment / utensils are washed in the dishwasher, ensure they are manually sanitized in a 100 to 200 ppm chlorine sanitizing solution. Only single use (take-out) containers are permitted for customer use until such time that the dishwasher is capable of sanitizing and written approval is granted by the Environmental Health Officer. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher unable to achieve a minimum sanitizing temperature of 71 degrees C at time of inspection. Corrective Action(s): Owner/operator called technician at time of inspection. Ensure dishwasher is capable of reaching at least 71 degrees C at the utensil surface during the rinse cycle for proper sanitizing. Have dishwasher serviced to meet this requirement. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less Freezer at -14 degrees C Hot holding internal food temperatures at 60 degrees C or more Thermometers available within cold holding units Probe thermometer available for internal food temperature checks Cooler, freezer, and hot table temperatures are logged four times daily Proper cooling practices appear to be in place. Cooked chicken that was cut into smaller pieces was observed in a shallow container (covered) within the walk in cooler and the internal food temperature was measured at 4 degrees C. Raw animal products and ready-to-eat foods properly organized Food is stored off the floor and covered Premises generally in good sanitary condition. No signs of pest activity at time of inspection. Bleach water sanitizer available in labeled spray bottle. Note: Concentration measured slightly more than 200 ppm chlorine; solution was diluted at time of inspection to 100 to 200 ppm chlorine. Reminder: Follow instructions for bleach water sanitizer preparation as per your sanitation plan. Note: Recommend checking and logging dishwasher final rinse temperature daily.