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Double Dragon Restaurant

125 Clearwater Station Rd Clearwater BC V0E 1N0 · Restaurant - Food Service

1 inspection

  1. Monitoring

    5 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): • Staff and family observed making food items in the restaurant not intended for sale in the restaurant. Only prepare food items in the restaurant that will be sold in the restaurant. Discussed and resolved at the time of inspection.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Raw meat being thawed in still water in the sink. Raw meat to be thawed under cold running water, in packaging only, do not thaw raw meat unwrapped directly in the sink, this could allow for potential cross contamination. Ensure that sinks are cleaned and adequately sanitized using bleach after meat is removed.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Remove tissue paper from under the wok and clean and sanitize to remove grease on a routine basis. Ensure all hard to reach area have items removed and cleaned/sanitized on a routine basis. • Do not store hand towels on top of rice and noodles in the walk in - food grade covers only • Do not store Sweet and Sour Sauce in orange home depot buckets - food grade containers only (white buckets noted to be food grade). • Do not store food items in original cans when they are opened, transfer to a food grade container - corrected during inspection.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Written temperature logs/sanitation logs must be kept DAILY (unless restaurant is closed) for the following: coolers, freezers, dishwasher and bleach solution). • Cooling logs to be re instated for food items that are cooked --> cooled (rice, noodles, deep fried meats)
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • No Sanitation Plan onsite. Locate your sanitation plan and keep onsite.