INSPECTION REPORT
Health Protection
AHEN-AJ8UZU

PREMISES NAME
Dasarang Chicken
Tel:
Fax:
PREMISES ADDRESS
A - 10320 152nd St
Surrey, BC V3R 4G8
INSPECTION DATE
February 3, 2017
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Suk Lee Jeon
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 5

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): Greater than 200 ppm chlorine sanitizer was available in two of the spray bottles as the chlorine test strips were blanking out.
Corrective Action(s): Ensure 100 ppm chlorine sanitizer (1/2 teaspoon of bleach per L of water) is used to sanitizer surfaces. The operator set up 100 ppm chlorine sanitizer in the spray bottle during the inspection.
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsinks.
Note: Please re-locate the paper towel dispenser near the handsink in the front service area and/or re-organize this area to ensure that the bowls are not located immediately below the paper towel dispenser.

Walk-in-cooler and other coolers were 4 degrees C or less.
Freezers were -18 degrees C or less (measured between -23 to -34 degrees C).
Hot-held rice was 60 degrees C or hotter.

Dishwasher final rinse temperature was 71 degrees C or hotter at the plate.
Food storage areas were clean and organized. Food was stored off the floor and raw meat was stored below ready to eat food.
Ice machine was clean and the scoop was stored separately.
No signs of recent pest activity were observed at the time of inspection.