INSPECTION REPORT Health Protection JFEN-AEMTQS

PREMISES NAME Szechuan House Restaurant		Tel: (604) 439-3029 Fax:
PREMISES ADDRESS 4394 Imperial St Burnaby, BC V5J 1A9		INSPECTION DATE October 11, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wei Wang		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted pork belly thawing under prep table and bags of raw meat thawing on table in back storage area. Corrective Action(s): This is a repeat infraction. Raw meats must be thawed in the cooler, under running cold water or microwave. Follow your food safety plan. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted around flour and cornstarch bins on shelving in back storage area. Corrective Action(s): 1) This area must be cleaned and sanitized immediately. Continue to monitor for droppings and clean and sanitize as needed. 2) Contact pest control company. 3) E-mail pest control report to inspector for review. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap noted on bottom side of door in back storage room. Corrective Action(s): Fix gap. Install door sweeps where needed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted on shelving, equipment in back storage room and between prep tables in kitchen area. Corrective Action(s): These areas need to be cleaned and sanitized. Ensure to follow your sanitation plan. Violation Score: 3

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

Comments

-coolers at or below 4C -freezers at or below -18C -thermometers on-site for checking temperatures -liquid soap and paper towel provided at handsinks *review best handwashing practices with staff -bleach on-site for sanitizing surfaces, utensils and equipment *ensure 100-200 ppm chlorine *ensure bleach solution is changed every 2 hours or as needed * ensure there are enough buckets of bleach solution for all wiping cloths / work stations -low temperature dishwasher at 50 ppm chlorine -chlorine test strips available on-site -noted good food storage practices in coolers