INSPECTION REPORT Health Protection ZDER-ATSU27

PREMISES NAME Chuan Chu Ren Jia		Tel: (778) 320-2289 Fax:
PREMISES ADDRESS 6408 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE December 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Guan Hua Hu		NEXT INSPECTION DATE December 20, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): 4 potatoes stored in box in outside storage area has notable rate bite marks. Corrective Action(s): Ensure all food exposed to pests or contamination are discarded. Do not store food outside of facility unprotected. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.High temp dishwasher noted 63 C at the plate after 5 cycles. 2. Sanitizer bucket noted 50 ppm chlorine with wiping cloths. Corrective Action(s): Ensure all surfaces and dishware are properly cleaned and sanitized after use. 1.) High temp dishwasher must be able to clean and sanitize dishes >= 71 C at the plate. Repair unit. Operator has contacted repair technician - CORRECTION ORDER ISSUED. Until dishwasher is repaired the dishwashing procedure must follow an alternative method: A) Wash & Rinse dishes in dishwasher B) Soak dishes in 50-100ppm chlorine solution in large sink for 2 minutes C) Air dry dishes This process must be followed until dishwasher is able to sanitize dishware at 71 C or higher. Correction date: immediately 2.) Sanitizer bucket must be filled with 100 ppm chlorine solution. Wiping cloths must be stored in solution until required. (CORRECTED DURING INSPECTION) Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Missing light cover over far left cooking vent light 2. Raw noodles stored next to raw meats in prep cooler 3. Box of potatoes has been stored outside in storage area Corrective Action(s): Ensure all food is protected from contamination: 1. Keep all light covered to protect food. Re-install light cover 2. Keep raw noodles stored away from raw meats. Correction date: immediately 3. Keep all food stored inside cooler units or inside facility protected from pests and other debris. (CORRECTED DURING INSPECTION) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Hard to reach areas behind equipment in front prep area - food debris build up 2. Inside cooler and walk in units - splashes and splatter Corrective Action(s): Ensure all areas noted above are maintained in sanitary condition Correction date: 2 weeks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temp dishwasher noted at 63 C max at the plate 2. Front beverage cooler noted -2 and ice forming on side wall 3. Front handsink still hanging off the wall - not properly mounted Corrective Action(s): Ensure all equipment is in good working order. 1. Ensure the high temp dishwasher is capable at reaching 71 C or higher at the plate to sanitize dishes. Repair unit. Operator has contacted repair technician. CORRECTION ORDER ISSUED. Correction date: Immediately 2. Beverage cooler must be functioning properly <= 4 C and not freezing its products. No ice build up should be occurring in a cooler. Adjust temperature. Correction date: 2 weeks 3.Ensure the handsink is properly mounted on the wall before it falls off the wall. Noted in last routine inspection. Correction date: 2 weeks Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1.Light fixture burned out above dish pit area. 2. Boxes of food and supplies left on back stairwell and side hallway Corrective Action(s): 1.Ensure all food processing and storage areas are well lit to allow for easy cleaning and pest monitoring. Correction date: 2 weeks 2. Ensure all hallways and stairwells remain clear and are not used to store food or supplies. Food and supplies must always be put away in proper designated storage areas and organized. ***Re-organization of upstairs storage room required - shelves required Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Equipment not required on the premise: 1. Deep frier 2. Grill 3. Old fridge (white) 4. Freezer (sliding lid) - back storage area Corrective Action(s): Ensure all unused and required equipment are removed from premises to allow for easy facility operation and space. Correction date: 2 weeks Violation Score: 1

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

Comments

Routine: -Beverage cooler: -1 C -Prep cooler: 3 C -Standing sliding door cooler: 4 C -Standing 2 door cooler: 4 C -Walk in cooler: 3 C -3 door freezer: -16 C -No signs of pest activity noted inside facility during inspection - pest control reports reviewed - no concerns noted. -Improvements noted in sanitation for kitchen and vent hood (exceptions noted above) -Meat slicer appears to be in sanitary condition -All handsinks supplied with hot & cold water, liquid soap and paper towel

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-ATSU27
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment