INSPECTION REPORT Health Protection ABRR-AB4RCH

PREMISES NAME Chongqing Restaurant		Tel: (604) 254-7434 Fax: (604) 879-4650
PREMISES ADDRESS 8220 120th St Surrey, BC V3W 3N4		INSPECTION DATE June 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul Zhang		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution from last night, measured at 0ppm bleach concentration Corrective Action(s): - Fresh solution made was measured at 100ppm chlorine concentration - Ensure that sanitizer spray bottles are available at the front cookline and all cleaning cloths are dipped in sanitizer solution in buckets Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - One handsink at the back, close to prep area was blocked by a bin in front of it - Hank sink in the washroom was missing soap and paper towel Corrective Action(s): - Ensure that all handsinks are available and easily accessible - Replace soap at handsink in washroom Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Several food items not covered in walk-in cooler and raw vegetables were stacked Corrective Action(s): - Cover all food items and donot stack the foods one on the top of other Violation Score: 3

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

Comments

Following were observed during the routine inspection: - All handsinks in kitchen are supplied with hot and cold running water, soap and paper towel - All coolers - walk-in, prep cooler and upright cooler- at less than 4C - All freezers less than -18C - Hot holding - rice and soups - greater than 60C - High temperature dishwasher measured at 78C during final rinse at the dish surface - Thermometers available in all coolers - General sanitation is satisfactory - Food safe certification verified at the time of inspection - No evidence of pest activity

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABRR-AB4RCH
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: Audited products met the regulated limits
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