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Chan's Kitchen

101B - 15277 100th Ave, Surrey · Restaurant

23 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright freezer door seals are broken.
      • Corrective Action(s): Repair or replace door seals to prevent loss of cold air.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station basin was obstructed with a pot and ladle.
      • Corrective Action(s): Ensure handwash station is accessible at all times and not blocked to allow staff to properly wash their hands. Pot and ladle were removed from the basin at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) A piece of thread was on a piece of fried food.
      • 2) A box of tofu was stored on the floor in the walk-in cooler.
      • Corrective Action(s): 1) Ensure food is stored in a manner which prevents potential contamination. Food item was discarded at the time of inspection.
      • 2) Ensure foods are stored off the ground and protected from potential contamination. Storing foods off the ground also facilitates cleaning.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant grease was observed on the meter by the vent hood.
      • Corrective Action(s): Clean meter and ensure it is maintained in a clean and sanitary condition. Oil build-up is a fire hazard and may also attract pests.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two pails of fried foods were in the walk-in cooler at 35C to 40C. Food was approximately 15cm deep.
      • Corrective Action(s): 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. Foods can be rapidly cooled in shallow containers. Foods were transferred to shallow trays at the time of inspection for rapid cooling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ meats were at 35C and hot table foods were at 54C. No time tracking was being used at the time of inspection. Food items were cooked less than 2 hours ago.
      • Corrective Action(s): In order to store potentially hazardous foods at ambient temperatures, time tracking must be used. If felt markers are missing, time tracking can be carried out on a piece of paper. Staff stated to use a piece of paper to time track at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at the time of inspection. Staff prepared bleach at 100ppm during the time of inspection.
      • Corrective Action(s): Ensure bleach sanitizer is available in each food preparation area during operations to allow staff to sanitize food contact surfaces.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping his hands on his apron.
      • Corrective Action(s): Ensure staff adhere to good hand hygiene practices. Do not wipe hands on aprons. Wipe hands on single use paper towels and discard used paper towels. Reviewed hand hygiene with staff at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed by the hot hold case and the ingredient storage bins.
      • Corrective Action(s): Notify mall management of pest issues and contact pest control services. Clean and sanitize affected areas and continue to monitor for pest activity.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Small drain/black flies were observed in the back area by the chopping block (on the chopping block, walls, and containers).
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest issues. Recommend cleaning and sanitizing the walls with a bleach solution and ensuring drains are in a clean and sanitary condition.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Glass cleaner was stored in a spray bottle labelled bleach.
      • Corrective Action(s): Ensure chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Check containers regularly and relabel as needed. Spray bottle was labelled at the time of inspection.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw shelled eggs were stored in the walk-in cooler above produce items.
      • Corrective Action(s): Ensure raw shelled eggs are stored below and/or separately from potential ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed by the back kitchen area. Facility is currently serviced by professional pest control services offered by the mall complex. Facility is serviced every 7 to 10 days.
      • Corrective Action(s): Clean and sanitize areas affected with rodent droppings and monitor for pest activity. Inform properly manager about rodent droppings and ensure control measure are implemented to prevent further issues.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station hot water tap was not working.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. While handwash station is being serviced, staff may use the hot water for the 3-compartment sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Fish was double stacked in the walk-in cooler.
      • 2) Oyster sauce was stored in an opened can.
      • Corrective Action(s): 1) Discontinue the practice of double stacking foods directly on top of one another without proper protection to prevent potential contamination of foods.
      • 2) Ensure canned foods, once opened, are transferred to food grade containers to prevent potential contamination of foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Walk-in cooler shelving units were found to be dirty.
      • 2) Rodent droppings were observed by the hot hold area and the cook line.
      • Corrective Action(s): 1) Clean shelving units are cleaned and ensure surfaces are maintained in a clean and sanitary condition.
      • 2) Clean and sanitize areas around the hot holding and cook line. Monitor for pest activity and contact pest control as needed.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back handwash station hot water tap was not working.
      • Corrective Action(s): Back handwash station needs to be serviced to ensure it can supply hot and cold water to allow for proper handwashing.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Front bleach sanitizer spray bottle nozzle did not function. Back area bleach was too strong - test strip bleached out.
      • Corrective Action(s): Ensure each food preparation area is supplied with a food grade sanitizer at 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach sanitizer, add 1/2 teaspoon (2.5mL) bleach to 1 litre of water. Sanitizer spray bottle nozzle was replaced and bleach was diluted to 200ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw eggs (shelled eggs and beaten eggs) were stored above potential ready-to-eat foods.
      • 2) Scoops were stored inside food containers with handles in contact with the ingredients.
      • Corrective Action(s): 1) Ensure raw eggs are stored below or separately from ready-to-eat foods to prevent potential contamination of foods.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food was double stacked in the upright cooler without a physical separation between the items.
      • 2) Bleach was stronger than 400ppm. Back bleach bottle bleached out test strip.
      • 3) Sauce was stored in an opened metal can.
      • 4) Scoop was stored with the handle in the ingredients.
      • Corrective Action(s): 1) Ensure foods which are double stacked are physically separated by a physical barrier (lid, plastic wrap, etc) to prevent potential contamination of foods.
      • 2) Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Concentrations in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1L of water.
      • 3) Once canned food items are opened, contents must be transferred to a food grade container to prevent potential contamination of foods.
      • 4) Ensure scoops are stored in a sanitary manner to prevent handles from potentially contaminating the ingredients.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fried foods made on Monday were at 4C to 6C. Cooked foods are currently cooled in large bus pan.
      • Corrective Action(s): Cooked 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. Cooked foods can be rapidly cooled using shallow pans. Once the foods are cooled to 4C, they can be transferred into bus pans.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Barbecue duck in the hot holding unit was at 40C. Facility was not using time tracking.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If hot foods are stored at ambient temperature, the food items can be time tracked. Foods must be recorded when they were placed in the hot holding unit and after 2 hours the foods must be discarded or sold. Foods which are below 60C for less than 2 hours can be reheated once to 74C and hot held.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored with the handle in contact with the food.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rodent droppings were found in the facility.
      • 2) Grease build-up was found under the frying area.
      • Corrective Action(s): 1) Ensure all areas affected with rodent droppings is cleaned and sanitized using a 1:10 bleach solution. Monitor for continued activity and contact pest control services as needed.
      • 2) Clean grease from grill area and ensure facility is maintained in a clean and sanitary condition to prevent potential attraction of pests.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pails were not labelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels wear off or fade, containers must be relabelled.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large bowl of cooked rice and several smaller bowls of chopped vegetables were stored on the counter at 14-20C internal temperature.
      • Corrective Action(s): The operator informed that these were taken out of the cooler an hour ago as they were to make fried rice. Operator made fried rice immediately to ensure the food was reheated to 74C within 2 hours of sitting at room temperature. The rice was then moved to the hot holding unit at 60C. Do not let cold potentially hazardous foods to sit out at room temperature for more than 2 hours. Only take out the ingredients you will be using right away.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (Shallow inserts of BBQ chicken and 3 inserts of cooked chicken, meat, and cooked vegetables) were below 60 degrees C in the hot-holding units (between 46 to 55 degrees C internal temperature) and were cooked 1.5 hours ago.
      • Corrective Action(s): Operator reheated the potentially hazardous food below 60C to at least 74C and replaced it into the hot-holding units and turned the heat up for the hot holding units. They stated that the food is in such small quantities that each insert runs out with one 1 large order and almost never stays out for more than 1-1.5 hours. Ensure hot potentially hazardous food is maintained at or above 60 degrees C and monitor the temperatures at least every 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dirty wash cloths/rags were found sitting on counters all around the facility.
      • Corrective Action(s): The rags were moved to sanitizer pails at the time of inspection. Ensure wash cloths/rags are stored in sanitizer solution or put in laundry or discarded after each use. This prevents the growth of pathogens and/or accumulation of toxins that can lead to foodborne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers in the coolers were left uncovered.
      • Corrective Action(s): Cover all containers when storing inside coolers to prevent cross-contamination through spills or direct contact. Date to be corrected by: immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The pest proof containers, cooler handles, walk-in cooler shelves, and other hard to reach areas were visibly dirty and had build up of debris/grease.
      • Corrective Action(s): Thoroughly clean and sanitize the facility. Deep clean hard to reach areas and develop a routine to wipe down frequently touched surfaces such as cooler handles, container lids, etc. to maintain sanitation and prevent cross contamination of food. Date to be corrected by: March 5, 2021
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bag of bean sprouts was noted at room temperature. Internal temperature was 16 degrees Celsius.
      • Discarded. Bean sprouts are considered potentially hazardous because they often contain salmonella bacteria.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is pretty good but some detailed cleaning is needed inthe following areas;
      • 1) Wire rack shelving
      • 2) knife rack by the barbeque oven.
      • 3) Walk in fridge door handle
      • 4) Inside edge of door to the unit
      • 5) Soap and paper towel dispensers by the rear hand wash station
      • 6) Bulk ingredient bins under the rear prep table.
      • 7) Under the grill and around the barbecue oven.
      • Corrective Action(s):
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning needed around grill area.
      • Corrective Action(s):
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Keep wiping cloths saturated with bleach water. Bleach water was available (100 ppm) but none detected on clean cloth.
      • Corrective Action(s):
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (1.5 shallow inserts of BBQ chicken legs and 6 inserts of cooked chicken, meat, and cooked vegetables) were below 60 degrees C in the hot-holding units (between 46 to 55 degrees C internal temperature) and were last checked within 2 hours.
      • Corrective Action(s): Operator reheated the potentially hazardous food below 60 degrees C internally for less than 2 hours to at least 74 degrees C and replaced it into the hot-holding units and increased the heat setting of the hot holding units. They then voluntarily replaced the food in the shallow inserts at the end of the inspection to provide fresh food for the dinner customers as they stated that they do this everyday for their quality control.
      • .
      • Make sure hot potentially hazardous food is maintained at or above 60 degrees C and monitor the temperatures at least every 2 hours. Appropriate corrective actions using the 2 hour rule were reviewed with the Operator. Refer to your approved food safety plan for details.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): One dead cockroach and one small live cockroach was observed in the back area where dry ingredients are stored in covered bins. Operator stated that they had Ecolab provide a fumigation treatment when the restaurant was closed last Wednesday to suppress the cockroach levels.
      • Corrective Action(s): Operator discarded both cockroaches and stated that they did a pest control treatment recently on September 5, 2018 and have requested a pest control report from Ecolab. Please provide this report to the district Environmental Health Officer of Fraser Health as well once it is received.
      • .
      • Continue monitoring for signs of recent pest activity (dead/live cockroaches, casings of cockroaches, holes in the building) and make sure you continue with pest control measures (pest control program, cleaning and sanitizing areas as per the approved sanitation plan, sanitizing preparation surfaces each morning and after each use, covering food and food contact surfaces to protect them from contamination, and sealing entry points).
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease was observed along the side of the deep fryer equipment and on the floor behind the fryer equipment. Operator has stated that they clean this area on a weekly basis.
      • Corrective Action(s): Clean the floor and surfaces around and beneath the deep fryer equipment to remove the buildup of grease and food debris; Correct within 1 week from today (by September 17, 2018).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sliding doors of the hot holding unit case for BBQ meat were not able to be closed fully during the inspection. Operator has stated that they had maintenance work performed on this unit to enable the doors to slide more readily however there is a gap that allows air to enter the unit.
      • .
      • Note: Hot-holding unit temperature was at 90 degrees C at the time of inspection. Operator stated that they would increase the water level and heat setting of the hot holding unit to make sure the food temperature is at least 60 degrees C for the time being and would contact the maintenance person to determine when they can repair the alignment of the sliding doors.
      • Corrective Action(s): Make sure the hot-holding unit is repaired so that the doors can be fully sealed without leaving a gap; Correct within 1 month. If this hot-holding unit is unable to keep the hot potentially hazardous food at an internal temperature at or above 60 degrees C, then use the second vacant hot-holding unit on-site to maintain the hot food temperatures at or above 60 degrees C; Effective immediately.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth was observed lying on the counter surface and was not kept immersed in 100 ppm chlorine sanitizer between use. *Repeat violation* Note: Sanitizer solution was setup in a bucket on the floor.
      • Corrective Action(s): Ensure all wiping cloths are fully immersed in 100 ppm chlorine sanitizer prior to use to enable surfaces to be sanitized once wiped. Operator placed the wiping cloth into the sanitizer bucket.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A knife was observed in the back area that was taped at the handle.
      • Corrective Action(s): Either remove the tape or the whole knife from the food premises as tape is not made of durable, impermeable, easy to clean, and smooth materials. Operator removed the knife from the back area, covered it in paper towels so it will not be used by staff, and mentioned that they would take it home today. Correct today.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Windex cleaner and cleaning supplies (a sponge, two brushes, a wiping cloth, and rubber gloves) were stored on a storage shelving unit with inverted single use disposable takeout containers.
      • Corrective Action(s): Ensure all cleaning supplies and agents are stored completely separately from food and/or food contact surfaces; Operator moved the cleaning agents and supplies into a cabinet away from food/food contact surface storage areas.
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): A wiping cloth was stored on a counter top surface near the hot-held inserts. Staff mentioned that they wipe surfaces, then place the cloth into sanitizer, and then wash the cloth before using it.
      • Corrective Action(s): Staff member stored the wiping cloth in 100 ppm chlorine sanitizer upon verbal direction by the area E.H.O. Ensure all wiping cloths are kept immersed in 100 ppm chlorine sanitizer between use so that 100 ppm chlorine sanitizer can be adequately spread onto surfaces to properly sanitize them (i.e. destroy harmful bacteria/viruses) on surfaces.
      • Violation Score: 5
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed along the floor of the dry storage area and the floor in the corner near the deep fryer.
      • Corrective Action(s): 1. Clean all the affected areas with bleach water to remove the rodent droppings; Correct today. Staff began cleaning the affected areas with bleach water at the time of inspection. Check for signs of rodent droppings each morning and evening and clean all affected areas with bleach water to remove the droppings accordingly.
      • 2. Ensure you have a pest control operator re-service the traps and seal off any entry points; Correct within 1 week.
      • 3. Continue to use 100 ppm bleach water to sanitize all food contact surfaces prior to use and keeping food covered and stored off the floor.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. A gap was present under the entrance doorway between Chan's Kitchen and the Food Court.
      • 2. Grease and debris was evident on the floor under the cooking/grill area.
      • Corrective Action(s): 1. Ensure there is no gap under the entrance door to prevent potential rodents from coming into the food premises from the food court. Correct within 2 weeks.
      • 2. Clean up the area under the grill/deep fryer to prevent breeding grounds of pests and to maintain the food premises in a clean condition.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. A handle of a knife was duct taped.
      • 2. Cardboard was lining the shelf with take-out containers.
      • Corrective Action(s): Remove the duct tape from the handle and remove the knife from the food premises if the materials are broken underneath the duct tape. Correct today.
      • 2. Remove the cardboard and replace it with a smooth, non-porous, durable, washable shelf liner if you wish to line the lower surface of the stainless steel table. Corret within 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The upright cooler in the back was initially at 6 degrees C internally at the time of inspection. The temperature went up to 50 degrees F. The operator mentioned that it was below 40 degrees F earlier.
      • Corrective Action(s): The food inside the upright cooler was moved to the walk-in-cooler. Do not store potentially hazardous food inside the cooler until it is maintained at 4 degrees C / 40 degrees F or less; Correct immediately. Adjust/repair/re-service the cooler to maintain a temperature at or below 4 degrees C / 40 degrees F; Correct within 1 week. Contact the district E.H.O. once the cooler is maintained at or below 4 degrees C / 40 degrees F.
      • Violation Score: 3