INSPECTION REPORT Health Protection JSAS-ABCQV4

PREMISES NAME Chengdu Spicy Restaurant		Tel: (778) 379-2226 Fax: (778) 379-2227
PREMISES ADDRESS 6 - 4300 Kingsway Burnaby, BC V5H 1Z8		INSPECTION DATE June 28, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jin Liao		NEXT INSPECTION DATE June 30, 2016
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Steel food prep. bowls, plastic strainer baskets, vegetable peeler, knife, tongs, rice warmer soiled with grease and food debris. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen and dry storage room floor has build-up of grease and food debris. Kitchen prep. cooler and bar under counter cooler soiled with food debris. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 9

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

Code 203 noted on Routine inspection # JSAS-AAQR9J of Jun-08-2016 Food not cooled in an acceptable manner [s. 12(a)] (Variety of cooked rice, beef stew dish leftovers retained.) Code 301 noted on Routine inspection # JSAS-AAQR9J of Jun-08-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Cutting boards stored on a soiled shelf, lined with soiled rags. Spoons and tongs stored in soiled container with food debris. Knives stored in knife holder soiled with food debris.) Code 401 noted on Routine inspection # JSAS-AAQR9J of Jun-08-2016 Adequate handwashing stations not available for employees [s. 21(4)] (Kitchen handsink obstructed with dirty cooking pot stored in sink. Kitchen handsink papertowel dispenser broken.)

Comments

Chili oil sauce fermentation discontinued. Production of this food item is prohibited as premise is not approved to conduct food fermentation. Remaining cooked foods from previous inspection discarded. Dishwasher repaired, 50 ppm chlorine achieved during cycle. Wiping rags in use stored in dilute bleach sanitizer. Kitchen handsink is fully accessable. New papertowel dispenser installed at time of inspection. Raw meats stored below ready to eat food items. Rice scoops no longer stored in stagnant water. Food inventory no longer stored on the floor. Foods no longer stored in opened metal cans. Storage room upright cooler 3 C Chemical storage is now centralized away from food storage and preparation areas. New Food Safety Plan and Sanitation Plan developed. Note: both documents are to be translated to allow all staff to read and follow procedures outlined. Copies of both documents to be retained at the premise at all times.