INSPECTION REPORT Health Protection ECAO-BXAVQ4

PREMISES NAME Hong Kong No1 Chinese Restaurant		Tel: (604) 456-0351 Fax:
PREMISES ADDRESS 5595 B Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE January 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joseph Mak		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease and food debris accumulation under the cooking stoves/woks Corrective Action(s): Clean and disinfect Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Dough mixer on cinder blocks -cinder blocks are not a cleanable material Corrective Action(s): Cover the cinder blocks with a plastic washable liner otherwise it will have to be removed. Violation Score: 3

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

Comments

NOTE: Dim Sum food preparation area floor plans received and changes made, Food Safety Plans updated: -Handsink added to the new food preparation area (formerly employee lunchroom). -Increased light illumination has been added -Self-closing door mechanism installed on the employee washroom there (directly opens to the preparation area) -Freezers added: display and chest freezer at front dining area, display freezer in preparation room -prepackaged dim sum will be labelled with business name, phone number, address Temperature Controls: -1-door display 4 deg C in wash area -1-door display next to stove 3 deg C -3-door preparation cooler 3 deg C -1-door undercounter 2 deg C -Walk-in cooler 3 deg C -2-door undercounter at bar 4 deg C -Preparation cooler at bar 2 deg C Chemical Controls: -Low temperature washer chlorine sanitizer >50ppm -Bleach sanitizer bucket and spray bottles >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -no signs of pests Professional pest control comes on a regular basis: Lower Mainland Pest Control comes in on a monthly basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access **NOTE: garbage receptacle at bar area was covered. Keep garbages open so workers do not contaminate hands when handling the covers