INSPECTION REPORT Health Protection JCHW-CHMSGD

PREMISES NAME Chui Hong (104th Ave)		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS G101 - 15665 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE August 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeongmin Lee		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bag of MSG was stored on the floor. 2) Food was covered with garbage bags. Corrective Action(s): 1) Ensure foods are stored off the ground to protect foods from potential contamination and to facilitate cleaning. MSG was relocated at the time of inspection. 2) Discontinue the practice of using garbage bags to cover foods. Garbage bags are not considered food grade materials and may potentially contaminate foods. Only use food grade materials to contact foods. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet was placed over the grease trap and in the storage room. Corrective Action(s): Discontinue the practice of using carpet in the kitchen. All surfaces must be smooth, non, absorbent and easily cleanable. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -16C. -Under counter meat cooler was at 4C. -Cool line prep cooler were both less than 4C (top and bottom). -Prep cooler adjacent to the cook line was at 4C (top and bottom). -Upright cooler was at 3C. -Serving area prep cooler was at 4C (top and bottom). -Serving area upright cooler was only used for the storage of non-potentially hazardous beverages. -Serving area chest freezer was at -15C. -Cooked foods rapidly cooled in the walk-in freezer and frozen. -Hot holding was greater than 60C. Sauces were cooked to greater than 74C prior to hot holding. -High temperature dishwasher had a final rinse of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle was labelled and tested at 200ppm. Recommend providing additional Quats sanitizer spray bottles for use throughout the kitchen. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until August 02, 2023. *Health permit hand delivered to the operator. Ensure the permit is posted in a visible location and contact the Health Department if any changes are made to the facility (review attached permit letter). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.