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Bok Bok Chicken x MONGA Fried Chicken

85 - 10330 152nd St, Surrey · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard was lining shelving units and the fryer area.
      • Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser was not working.
      • Corrective Action(s): Replace or repair the paper towel dispenser and ensure it can properly dispense paper towels.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Plastic bag was washed and drying by the 3-compartment sink.
      • Corrective Action(s): Single use bags are cannot be washed and reused. Bags must be discarded after each use. Bag was discarded at the time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Ensure containers are checked regularly and relabelled as needed.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail had no detectable bleach concentration.
      • Corrective Action(s): Bleach sanitizer pail must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bleach was too strong and bleached out the test strip.
      • 2) Scoops were stored with the handle in contact with the ingredients.
      • Corrective Action(s): 1) Ensure bleach is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may not be food grade. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach at 100ppm was prepared at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter chicken cooler door seals are broken and need to be repaired or replaced.
      • Corrective Action(s): Ensure door seals are maintained in good condition to prevent loss of cold refrigeration air and to allow for cleaning and sanitizing of door seals.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood filters have not been cleaned and were found to have grease and debris accumulation.
      • Corrective Action(s): Ensure vent hood filters are cleaned on a regular basis to prevent potential attraction of pests and a fire hazard. Continued non-compliance in maintaining the facility in a clean and sanitary condition will result in the issuance of a violation ticket.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail had no detectable chlorine concentration.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Both spray bottles were stronger than 200ppm - test strips bleached out.
      • Corrective Action(s): Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Excessive levels of bleach may be toxic for health. To prepare bleach, add 1/2 teaspoon bleach per litre of water. Bleach was prepared at 100ppm at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood covers had large amounts of dust accumulation.
      • Corrective Action(s): Ensure vent covers are maintained in a clean and sanitary condition to prevent potential pest attraction and fire hazard. Ensure vent covers are cleaned on a regular basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both bleach sanitizer spray bottles have broken spray attachments.
      • Corrective Action(s): Bleach spray bottle attachments must be replaced or operator must use sanitize pails. Ensure all equipment is in good working order.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observe washing containers with soap and water and air drying - no sanitizing step. Staff stated sanitizing is carried out at the end of the night.
      • Corrective Action(s): All equipment and utensils muse be properly washed and sanitized after each use to prevent potential cross contamination. Ensure bleach at 100ppm to 200ppm is prepared in the 3-compartment sink during all hours of operation to allow for proper sanitizing of equipment and utensils. Bleach at 200ppm was prepared in the 3-compartment sink at the time of inspection and equipment was properly sanitized.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Washroom handwash station did not have any liquid hand soap.
      • Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Bottle of liquid hand soap was placed in the washroom at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-compartment sink by the grease trap pipe was leaking water.
      • Corrective Action(s): Service sink and ensure all equipment is in good working order
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach pail under the sink was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify the contents and to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed when the labels fade/wear off.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Grey whirlpool cooler was at 10C. Mayonnaise and garlic labelled "Keep Refrigerated" were stored in the cooler.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Do not use the cooler unit to store potentially hazardous foods. Garlic and mayonnaise were moved to the white cooler at 4C at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required under the shelving unit for the flour area and the canopy for the vent hood.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction and a fire hazard. Vent canopy inserts should be cleaned on a regular basis.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Microwave shelving unit was exposed plywood and cardboard was lining the top of the grease interceptor.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Exposed wood must be sealed or replaced and cardboard must be changed daily or not used to line surfaces.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was propped open at the time of inspection.
      • Corrective Action(s): Back door must be kept closed or a screen must be installed to prevent potential pest entry into the facility. Door was closed at the time of inspection.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions