INSPECTION REPORT Health Protection JSAS-C5CRVK

PREMISES NAME Fondway		Tel: (604) 283-6997 Fax:
PREMISES ADDRESS 4462 Beresford St Burnaby, BC V5H 2Y8		INSPECTION DATE July 28, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ting Yu Teng		NEXT INSPECTION DATE July 29, 2021
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

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: Required premise cleaning in kitchen from previous inspection remains outstanding. Corrective Action(s): Hard to reach areas around and under all food equipment - coolers, freezers, oven and shelving is to be thorougly cleaned to remove all dust and food debris and restore premise sanitation. Clean cooking ventilation hood to remove build-up of grease and dust. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Remaining frying in kitchen - premise operates with condition of no production of grease laden vapors. Corrective Action(s): Remove frying pan from premise. Hot plate can be used for heat liquids, but not pan frying. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JSAS-C55T2P of Jul-21-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back kitchen handsink does not have a soap dispenser. Staff washroom does not have suitable papertowel supply for dispenser. Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Hand-washing stations are to kept fully provisioned at all times to allow staff to conveniently and frequently wash their hands as needed.

Comments

Wiping rags in use stored in 100 ppm chlorine sanitizer solutions. Back kitchen handsink, and staff washroom handsink equipped with stocked liquid soap and papertowel dispensers. Food items stored off the floor and removed from customer seating area. Back kitchen handsink, 2 compartment sink and front kitchen handsink faucets have been repaired and secured to sinks. Large prep cooler serviced, temp 3 C Front 1 door undercounter cooler serviced, temp 3 C Customer washroom has been restored and functional. Reuse of disposable gloves not observed.