INSPECTION REPORT Health Protection DNGG-AHBV3G

PREMISES NAME Chuanxi Plain Hotpot Inc.		Tel: Fax:
PREMISES ADDRESS 105 - 6462 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE January 5, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Peng Huang		NEXT INSPECTION DATE January 12, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Prep Cooler Inserts in dining room: 10-12 deg C - Potato Salad: 8.9 deg C - Shredded Carrot Salad: 10 deg C - Cubed Carrot Salad Mix: 10.1 deg C 2. Hot Pot Ingredients stored at room temperature in the kitchen: - Tofu: 8.3-10.5 deg C - Quail Eggs: 15 deg C - Bean Curd Skin: 13.5 deg C - Pork Liver: 9.7 deg C Corrective Action(s): 1. Discard Potato Salad, Shredded Carrot Salad, and Cubed Carrot Salad Mix [Date to be corrected by: Immediately] 2. Discard Tofu, Quail Eggs, Bean Curd Skin, Pork Liver. [Date to be corrected by: Immediately. - Immediately store cut vegetables in the cooler (daikon, carrots, cauliflower, lotus root, oyster mushrooms, Enoki mushrooms). - All cold potentially hazardous foods must be stored at or below 4 deg C. - Operator must obtain a refrigerated prep table to store cut/ prepared ingredients. [Date to be corrected by: January 26, 2017] - In the meantime, cut/ prepared ingredients must be stored in a kitchen cooler. Absolutely no room temperature storage. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Kitchen handsink not accessible as it was blocked by buckets of vegetables. Handsink was also used to thaw frozen meat. Corrective Action(s): - Handsinks must be accessible at all times. Handsinks must also always be provided with liquid soap and papertowels, hot and cold water. [Date to be corrected by: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Chili Flakes stored on top of dishwasher. 2. Star Anise, Peppercorn, and leaves stored inside used laundry detergent pails. 3. Large 18 L pails of chili paste and sauces stored uncovered, on the ground. 4. Self serve containers of spices and sauces in dining area are uncovered/ unprotected from contamination. Corrective Action(s): 1. 3 bags of chili flakes discarded at time of inspection. 2. 18 L Pail of each star anise, peppercorn, and leaves discarded at time of inspection. 3. Provide proper fitting covers/ lids for pails of chili paste and sauces. [Date to be corrected by: January 5, 2017] 4. Provide covers for each spice/ sauce container or obtain a buffet table with a sneeze guard to display self serve spices and sauces in the dining area. [Date to be corrected by: January 5, 2017] Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Frozen meat thawed at room temperature. Corrective Action(s): - Thawing items placed into the cooler immediately at time of inspection. - Follow best practices for thawing items quickly: - In the cooler - Under cold running water - Cook from frozen [Date to be corrected by: Immediately] Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Food debris, dirt accumulation, grease accumulation noted under all shelving, equipment (coolers, cooking equipment, freezers, dishwashing area). - Spilled food/ grease in back storage area where freezers are located - Garbage and food debris accumulation under equipment in bar area - Grease and food debris accumulation on walls around food prep tables - Grease accumulation on exhaust ventilation above cooking equipment - Floors and hard to reach floor/ wall joints in entire kitchen - Spilled food debris and dirt in dry storage room - Grease and spilled food accumulation on and inside kitchen coolers Corrective Action(s): - Clean the above-mentioned areas. - Clean all other surfaces and hard to reach areas. - Organize dry storage room and back storage area (where freezers are located) - Store all items at least 6 inches (15 cm) off the ground to facilitate cleaning. [Date to be corrected by: January 12, 2017] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Prep Cooler in the dining room: 10-12 deg C 2. Broken plastic food container in use in kitchen. Corrective Action(s): 1. Repair and/ or replace prep cooler in the dining room. Unit must be able to maintain temperature at or below 4 deg C. [Date to be corrected by: Immediately] **In the meantime, all potentially hazardous foods must be stored in kitchen coolers until the prep cooler is able to maintain temperature at or below 4 deg C. Absolutely no room temperature storage/ display of potentially hazardous foods. 2. Discard broken plastic food container. [Date to be corrected by: Immediately] Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Light cover missing on light fixture at kitchen entrance. Corrective Action(s): - Install light cover on light fixture at kitchen entrance. [Date to be corrected by: January 26, 2017] Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Coolers and freezers lack accurate thermometers. Corrective Action(s): - Provide each cooler and freezer unit with an accurate thermometer. [Date to be corrected by: January 12, 2017] Violation Score: 1

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

Comments

- Coolers (unless otherwise mentioned): <4 deg C - Freezers: <-18 deg C - Hot Holding (Soup, Rice): >60 deg C - Wiping Cloths stored in 200 ppm chlorine sanitizing solution - Dishwasher: 50 ppm chlorine residual - Cleaning and sanitizing procedures for meat slicer reviewed with food handlers. 200 ppm quats sanitizer used.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AHBV3G
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: - Call 8-1-1 or visit www.restricttransfat.ca for more information.
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