INSPECTION REPORT Health Protection MBEK-CSZNH5

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 June 21, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Xiao Yan Hong		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bowl of pork located within hot holding case measured at an internal temperature of approx. 40 degrees C. Pork cooked less than two hours ago. Corrective Action(s): Reheated. Ensure hot potentially hazardous food is maintained at an internal food temperature of 60 degrees C or more. Note: As a potential alternative, you may submit a proposal to the Environmental Health Officer for the implementation of a time tracking system. 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

Follow up to report MBEK-CSHQ8F. - Proper hand washing practices observed - No open cans of food observed - Scoops stored safely - Dry storage area (hall) satisfactory. New dry storage bins with lids obtained to improve organization. - Regular (unscented) bleach on site. Bleach water sanitizer in labeled spray bottle measured 200 ppm chlorine. - Small black cooler at 4 to 6 degrees C (ambient and product temperature). It was stated that cooler was stocked recently (this morning). Thermometer available within cooler. Food product (sauce) transferred to another cooler at 4 degrees C or less as a precaution. Ensure black cooler is maintaining 4 degrees C or less prior to restocking. Have cooler serviced or replaced if unable to maintain potentially hazardous food at 4 degrees C or less. - Some cleaning has taken place since the previous routine inspection; however, areas still require additional cleaning. Ensure surfaces and equipment are cleaned on a regular basis in order to limit accumulation of food and other debris.