INSPECTION REPORT Health Protection JMAA-BJU2P3

PREMISES NAME Asia Restaurant		Tel: (604) 583-6828 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE December 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhi Ming Feng		NEXT INSPECTION DATE December 27, 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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): At the beginning of the inspection, no sanitizing pail was observed at the back-of-house in the kitchen. Furthermore, soiled rags were present throughout the kitchen area. Corrective Action(s): A 100 ppm sanitizing pail was created at time of inspection. Use this sanitizing pail to wipe down food contact surfaces PRIOR to food preparation. You should always have a sanitizing pail available before you start working to eliminate bacteria and viruses that cause foodborne illnesses. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large piece of pork meat was observed directly inside the two-compartment sink, immersed in water. Corrective Action(s): Refrain from placing pork meat directly inside of your two-compartment sink - this is not a sanitary practice. Use a cleaned and sanitized meat strainer or stainless steel bowl. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas will require additional cleaning: 1) Between the deep fryer units. 2) Underneath the cook line in the metal pans that collect food grime. 3) Underneath the wok burners at the right end of the cook line. 4) The flooring underneath contains food debris and grime that needs to be mopped. Corrective Action(s): Please regularly clean and remove the aforementioned debris. Roll out equipment and ensure that you reach the areas behind them.You must follow your sanitation plan. Since your kitchen has limited space, it is essential that you clean hard-to-reach areas at the end of the day. Date to be corrected by: December 27, 2019 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden shelving at the back-of-house above the 2-compartment sink is in poor structural condition. Furthermore, shelving in the dry storage area is in poor condition. Corrective Action(s): Refinish / repurpose / replace the shelving so that it is smooth, easily cleanable, and impervious to moisture. Date to be corrected by: January 13, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Walk-in cooler at 2C - Stand-up glass door cooler at 3C - Chest freezer at -18C - Beverage undercounter cooler (front of house) at 3C - Hot-held rice holder at approximately 68C - Hot-held sweet/sour sauce and soup measures between 65-70C (Minimum: 60C) 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels at front-of-house, back-of-house, and in customer and employee restrooms - NOTE: Hot water is adequate to meet demands of facility. - High-temperature dishwasher sanitizes at a final rinse cycle at 80C at the plate (minimum: 71C) - Ventilation canopy generally well maintained in good sanitary condition - Restrooms are well maintained and in good sanitary condition - Ice machine is in satisfactory sanitary condition 3. Storage Practices - Storage generally satisfactory and raw meats are generally stored on a different rack compared to cooked meats and vegetables. Please be mindful to cover all products when not in use 4. Pest Control - No visible signs of recent, visible pest activity at time of inspection - Back door is tightly closed when not in use. No gaps noted underneath door to allow entrance of pests - Professional pest control company conducts routine checks on a monthly basis. Last inspection conducted on November 19, 2019. Ensure that invoices are retained on-site 5. Administrative - Permit posted and up-to-date - Operator has taken FoodSafe 1 refresher NOTE: Please ensure that you keep records of your temperatures and in your dishwasher