INSPECTION REPORT Health Protection YTAN-CVZLVB

PREMISES NAME Ming Yan Seafood Restaurant		Tel: (778) 891-8882 Fax:
PREMISES ADDRESS 6 - 3238 King George Blvd Surrey, BC V4P 1A5		INSPECTION DATE September 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raymond Lin		NEXT INSPECTION DATE October 03, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut/chopped vegetables and bean sprouts stored in upright glass door cooler measured 7C. Corrective Action(s): All cold potentially hazardous food must be stored at 4C or less. Relocated to another properly working cooler at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops/bowls for scooping dry ingredients were stored directly in bins, in contact with the dry ingredients. 2) Some food items stored in dim sum baskets were stored uncovered in the walk-in freezer. 3) A fly zapper was stored on the countertop near baskets of clean utensils. Corrective Action(s): 1) Do not store scoops directly in dry ingredients, unless the handles are not in contact with the food. 2) Ensure all food is stored properly covered. 3) Do not store your fly zapper near any food or food-related items, or near any area with open food items. Correct by: Immediately. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork and other raw meats were thawing out at room temperature. Corrective Action(s): Items noted above were still frozen. Returned to walk-in cooler at time of inspection. All thawing must be done in a cooler or under cold, running water in your food preparation sinks. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Flies present in facility. Corrective Action(s): Deep cleaning of entire facility needed. Contact a professional pest control company for servicing of flies. Correct by: 1 week Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was propped open. When closed, a gap was present in the bottom corner. Corrective Action(s): Keep your back door closed at all times, unless you have a proper door screen installed. Have your door repaired such that a tight seal is available when closed. Correct by: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning and sanitizing required in the following areas: - ventilation canopy and filters - dry ingredient bins, lids, and scoops - insides and door seals of coolers and freezers - floors and walls behind/under cooking equipment, and sides of cooking equipment - around floor drain in dishwashing area (pooling water) - in all hard-to-reach areas (under/behind equipment, etc.) Corrective Action(s): Ensure deep cleaning and sanitizing is done at least once a week. Correct by: 1 week Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright glass door cooler storing chopped vegetables and bean sprouts measured at 7C. Corrective Action(s): Adjust/repair this cooler such that it is capable of maintaining temperatures at 4C or colder. Do not store any potentially hazardous food item in this cooler until it has been fixed. Correct by: 1 week Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor drain in dishwashing area was slow to drain. Corrective Action(s): Contact a plumber for unclogging of your floor drain. Correct by: 1 week Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand washing sinks were properly supplied with hot/cold running water, liquid soap, paper towels. - Bleach sanitizer solution available for sanitizing food contact surfaces at 100 ppm (chlorine residual). - High-temperature dishwasher reached 72C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required. - Bar glasswasher measured 50 ppm chlorine residual at the glass surface after rinse cycle. - All other coolers measured 4C or less. - Freezer temperatures satisfactory - Refrigeration units equipped with accurate thermometers. - No hot-holding at time of inspection. - Food storage in coolers satisfactory. **General sanitation requires improvement. Ensure deep cleaning in all hard-to-reach areas is done at least once a week.