INSPECTION REPORT Health Protection DNGG-D3HUCL

PREMISES NAME CQ Express		Tel: (604) 423-3799 Fax: (604) 423-3966
PREMISES ADDRESS 231 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE March 19, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jie De Zhang		NEXT INSPECTION DATE April 09, 2024
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 = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Bean sprouts stored in water stored at room/ ambient temperature. Corrective Action(s): - Bean sprouts are considered potentially hazardous and must be stored at or below 4C. [Correction Date: Immediately] Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Rodent droppings observed inside utensil storage trays in dishwashing room. Corrective Action(s): - Wash and sanitize utensils and storage trays. - Equipment, utensils, and food contact surfaces must be maintained in a sanitary condition. [Correction Date: Immediately] Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Wiping cloths stored in water between uses. No chlorine (0 ppm) residual detected. Corrective Action(s): - Wiping cloths must be stored in 100-200 ppm chlorine bleach sanitizing solution between uses. - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Raw meats stored uncovered in walk-in cooler. - Rice scoop stored in water at room/ ambient temperature between uses. Corrective Action(s): - Raw meats must be stored separately and away from produce and ready-to-eat products. Rearrange storage practices. - Store rice scoop in ice water between uses OR rice scoop is to remain dry. Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method. [Correction Date: Immediately] Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Accumulation of rodent droppings observed in the following areas: - Under and behind shelving, dishwasher, and grease trap in dishwashing room. - Under and between all cooking equipment and ice machine. - Under and between upright cooler and upright freezer. - Under POS area in front service area. - Inside staff washroom. - Inside dry storage space in dining room. Corrective Action(s): - Remove droppings and thoroughly clean above noted areas. - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas. - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring. *Obtain shelving for dining room dry storage space and for items stored directly on the ground along service area wall. - Maintain a higher level of sanitation throughout the premies. - Remove all food accumulation on surfaces (e.g. floors, walls, equipment) to prevent potential pest attraction. - Use snap traps and/ or glue boards. - Ensure all areas of the premises are accessible for pest control service. - Follow all recommendations provided by your pest control service technician. [Correction Date: 26-March-2024] *Most recent pest control service report unavailable for review at time of inspection. Provide 2 most recent pest control service reports for review during follow-up inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning is required in the following areas: - Grease accumulation on exhaust ventilation filters. - Grease accumulation on exhaust ventilation hood. - Heavy grease, food debris, and dirt accumulation under and behind all cooking equipment. - Food debris and dirt accumulation under, behind, and between all equipment (coolers, freezer, ice machine, dishwasher, dish shelving). - Food debris and grime accumulation behind dishwasher. - Floors throughout the entire premises. - Walls throughout the entire premises. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas. [Correction Date: 26-March-2024] Violation Score: 9

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

Comments

- Handsinks and washroom sinks are accessible and provided with hot and cold water, liquid soap and papertowels **Some soap dispensers have fallen off wall mounts. Re-mount soap dispensers and/ or replace. - Cold Holding Equipment are maintaining acceptable temperatures (≤4C): - Prep Cooler & Inserts (beside ice machine): ≤4C - Walk-In Cooler: 3C - Under Counter Prep Cooler (across from cooking equipment): 4C - Upright Double Door Cooler: 4C - Under Counter Prep Cooler (across from dishwashing room entrance): Not in use at time of inspection. - Upright Double Door Freezer: -10C (Defrost cycle at time of inspection. Food is maintained in a frozen state). - Temperature records for coolers and freezer appear maintained and up-to-date. - Hot Holding Units are maintaining acceptable temperatures (≥60C): - Rice: 65C - Soups: >60C - Display Cabinet: 70C - Steamers: >75C - Dipper well in use for soup ladles and serving tongs. - Cooling process for cooked rice reviewed at time of inspection: **60C to 20 C WITHIN 2 Hours **20C to ≤4C WITHIN 4 Hours - Interior of ice machine appears maintained in a sanitary condition. - 100-200 ppm chlorine bleach sanitizing solution available in spray bottles. - High Temperature Sanitizing Dishwasher: 78.0C at dish surface. Rinse Temperature Gauge read: 82C **A higher level of sanitation is required throughout the premises to ensure food safety and minimize potential pest attraction.** **Failure to correct outstanding violations and/ or continual repeated violations may result in further enforcement action such as issuance of an ORDER (CORRECTION AND/ OR CLOSURE), issuance of a Violation Ticket, menu reduction, etc. **Premises has inadequate dry storage space. Operator must manage orders, stocks, and storage accordingly. Food must be stored in a safe manner and protected from contamination at all times. All items must be store at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring. At this time, operator is encouraged to obtain an auxiliary storage space in close proximity to the premises.**