INSPECTION REPORT Health Protection BWOI-CZTTBN

PREMISES NAME China Kitchen Restaurant		Tel: (604) 463-0001 Fax: (604) 463-9768
PREMISES ADDRESS 220 - 22805 Lougheed Hwy Maple Ridge, BC V2X 2V7		INSPECTION DATE January 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sai Keung Tong		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Final rinse of dishwasher observed to be just below the minimum of 71 c at 69c. This was due to the temperature of the hot water tank set at a low setting . Manager stated they had a pipe leak 2 weeks ago and the temperature was moved down during the repair. Water temperature setting was reset to the correct setting during inspection. Final rinse temperature of 74c (At plate level) was observed. Corrective Action(s): Re sanitize all utensils as discussed Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Top side of the dishwasher observed with debris build up Green wire rack shelving inside walk in cooler (Aluminum colored) observed with food debris build up Runners inside the sandwich prep cooler observed with food debris build up Corrective Action(s): Clean top side of the dishwasher Clean wire rack shelving Clean runners. Ensure weekly the sandwich prep cooler are emptied and thoroughly cleaned Violation Score: 9

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

Comments

**Add final rinse temperature of the dishwasher to your daily monitoring logs to verify it is reaching a minimum of 180F in final rinse. Iodine concentration for bar glasswasher being properly documented in daily log Damaged/missing floor tiles replaced in kitchen PHF's observed being properly thawed under running cold water Bar Glasswasher at 17ppm Iodine in final rinse. Wash tank at 145F. Soap dispensed into wash tank Hot holding table holding PHF at >60c All cold holding equipment cold holding at <4c No pest issues observed Liquid soap and paper towels at hand sink Wash rags observed in sanitizer buckets. Sanitizer tested at approx 200ppm chlorine. Ice machine being maintained