Health Protection

Peaceful Restaurant
Tel: (604) 503-3833
107 - 7320 King George Blvd
Surrey, BC V3W 5A2
March 14, 2019
1.25 hours
OPERATOR (Person in Charge)
Charlie Huang
March 28, 2019
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4
201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): An insert of soup was found to have a human hair in it.
Corrective Action(s): Ensure all staff suitably confine their hair to prevent potential contamination of foods. Soup was discarded at the time of inspection.
Violation Score: 5

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chicken made this morning was cooling in medium sized bags with the tops closed. Chicken was probed between 8C to 14C.
Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was placed into shallow containers at the time to inspection for rapid cooling.
Violation Score: 15

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Knives were stored between the cutting block and prep table.
Corrective Action(s): Discontinue this practice of storing knives. The area between the cutting block and prep table cannot be cleaned and sanitized on a regular basis. Knives were washed and sanitized at the time of inspection.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels.
Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towel to facilitate proper handwashing. Paper towels were refilled at the time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Raw metal was stored directly above boxes vegetables
2) sauce was stored in an opened metal can
3) Scoops were stored inside ingredient containers.
4) A bag of flour was stored in the floor in the back room.
Corrective Action(s): 1) Raw meats must be stored below potential ready to eat foods to prevent potential contamination of foods. Cooler was re-organized at the time of inspection.
2) Once canned foods are opened, the contents must be transferred to a food grade container to prevent potential contamination of foods. Sauce was transferred into a food grade container at the time of inspection.
3) Ensure scoops are stored in a sanitary manner to prevent handles from contaminating ingredients. Scoops were removed at the time of inspection.
4) Ensure all foods are stored off the ground and protected from potential contamination.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard was lining the floor in front of the fryer.
Corrective Action(s): All materials in a kitchen must be smooth, non-absorbent, and easily cleanable. Remove cardboard and replace with proper materials.
Violation Score:

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


-Walk-in cooler was at 4C.
-Both prep coolers were at 4C (top and bottom).
-Glass door upright cooler was at 4C.
-Upright freezers were at -16C and -18C. Older freezer unit has been replaced with two upright units.
-Hot holding was greater than 60C.
-Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing).
-Bleach sanitizer spray bottles labelled and tested at 100ppm.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and well maintained.
-FoodSafe Level 1 valid until Dec 4, 2023.
-Please contact the inspector if you have any questions or concerns.