INSPECTION REPORT Health Protection ECAO-CFKV4M

PREMISES NAME The One		Tel: (604) 569-1688 Fax:
PREMISES ADDRESS 5908 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE June 20, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE June 27, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Hydrated "Bean Thread" noodles observed at room temperature in a red bucket -operator indicates it has been hydrating there since 1130am and the time is now 330pm. Corrective Action(s): Discarded the noodles Once you add water to the noodles it is now a potentially hazardous food -Do not leave at room temperature >2hours -store in the fridge Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): AGAIN observed improper cooling -same citation noted back in the August 16, 2021 routine inspection -Correction Order issued: Large pot of beef stew in the 2-door undercounter cooler next to the wok cooking line -internal temperature at 55.1 deg C and worker indicates it was put there about 10 minutes ago from cooking Corrective Action(s): You must cool potentially hazardous foods fast: 60 deg C to 20 deg C within 2 hours: using an ice bath/ice wand for the beef stew then 20 deg C to 4 deg C within 4 hours: place the stew in the fridge Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator was repairing equipment above open foods at a food preparation table -cut ginger Tubs of soy sauce and vinegar stored under wash sinks at dishpit Corrective Action(s): Cover your foods -protect from contamination Do not store foods under sinks or in the dishpit area -this is a dirty area Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: There is a preparation table right next to the floor mop sink. Corrective Action(s): Place a splash guard there to protect equipment stored on the bottom shelf Violation Score: 3

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

Comments

- walk-in cooler: 3 deg C - prep cooler by cooking line: 3 deg C - prep cooler across from grill: 4 deg C - main prep cooler 3 deg C - glass door cooler: 4 deg C - under counter cooler next to cashier: 3 deg C - prep cooler for bar: 4 deg C - mini-cooler next to cooking line 1 deg C High temperature washer final rinse 71.0 deg C at plate (second cycle -ensure to warm up the washer once prior to putting dishware) Glasswasher chlorine residual >50ppm as per test strips Bleach sanitizer solutions >100ppm QUAT sanitizer spray for dining tables >200ppm General sanitation okay -no signs of pests -Orkin Pest Control comes in monthly -last report indicates no activity Handsinks adequately stocked and clear for use