INSPECTION REPORT Health Protection ECAO-BTGUEC

PREMISES NAME Qin Ma Grill		Tel: (778) 895-3333 Fax:
PREMISES ADDRESS 4685 Kingsway Burnaby, BC V5H 2B7		INSPECTION DATE September 15, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xuesong Duo		NEXT INSPECTION DATE September 22, 2020
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of beef stew in the preparation cooler measured at 47 deg C -operator indicates it was cooked then cooled in an ice bath less than 30 minutes ago Corrective Action(s): Do not place hot foods in fridges you must be cooling foods health safely: Step 1: 60 deg C to 20 deg C within 2 hours (ice baths / shallow containers) Steph 2: 20 deg C to 4 deg C within 4 hours in the fridge Cooling signs provided -post in the kitchen Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease spots and food debris noted below cooking line range/woks Corrective Action(s): Clean and disinfect daily Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One light fixture in kitchen is burnt out Corrective Action(s): Replace lightbulb Violation Score: 1

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

Comments

Temperature Controls: -Preparation cooler 4 deg C -2-door upright deg C -1-door undercounter 4 deg C -Steamed rice 68 deg C Daily temperature/concentration logs of fridges and washer maintained Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access COVID-19 Protocol Reviewed: -**Safety Plan not available/nor completed -operator to complete the WorkSafeBC version and email me within 2 days to verify completion -post at your worksite -**2 dining tables are too close -must be at least 2m separate -reorganized the tables onsite -**POS cashier station does not have a barrier and customers can stand within 2m -tables placed in front of cashier station onsite -recommend placing a plexiglass barrier there -**post FHA sick warning sign at entrance -**post Maximum Occupancy sign at entrance -Enhanced cleaning and disinfecting of chairs and tables between customers -employees wearing face coverings