INSPECTION REPORT Health Protection PKUR-CP9S63

PREMISES NAME Penang Szechuan Cuisine		Tel: Fax:
PREMISES ADDRESS 15228 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE February 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yongyue Xie		NEXT INSPECTION DATE March 16, 2023
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot and sour soup hot held in the crock pot was around 50-55 C. Corrective Action(s): Ensure soup is heated to 74 C on the stove before placing it into the hot holding unit (crock pot). The crock pot must be preheated before using. Hot foods must be hot held at a minimum temperature of 60 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer not available. Staff made bleach solution at the time of inspection. Corrective Action(s): Ensure a food contact surface sanitizer is made at the time of opening and changed frequently. Store wiping cloth inside the solution. Use sanitizer on counters and other food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink obstructed by buckets on the floor and dishes all around the dish. Corrective Action(s): Ensure handwashing sink is free of obstruction at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff washing hands with gloves on. Corrective Action(s): When washing hands, use bare hands and then put on clean gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cardboard used to cover foods in walk-in cooler. Left over canned food kept in the can. Corrective Action(s): Do not use cardboard to line food. Transfer left over food in a can to a food-grade container. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris/grease behind and underneath equipment and on shelves. Corrective Action(s): Ensure all areas of the food service establishment are kept clean and free of food debris/grease. Increase frequency of cleaning. Correct by March 16, 2023. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Covers for light fixtures in kitchen are missing. Corrective Action(s): Light fixtures must be covered with non-breakable material in the event that a bulb breaks. This is to protect the kitchen from glass contamination. Correct by March 31, 2023. Violation Score: 1

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

Comments

Routine Inspection -Coolers at 4 C or below (one of the domestic coolers was at 6 C, operator adjusted at the time of inspection and was registering at 4 C by the end of the inspection). *Temperature logs for coolers maintained however, corrective actions are not being taken/documented when cooler temperatures are out of range. -Freezers at -18 C or below. -High temperature dishwasher registered at >71 C on the plate surface during the final rinse cycle. -Permit to Operate posted. -FOODSAFE Level 1 requirements met at the time of inspection.