INSPECTION REPORT Health Protection ZDER-AY4UQQ

PREMISES NAME Chuanxi Plain Hotpot Inc.		Tel: Fax:
PREMISES ADDRESS 105 - 6462 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE April 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peng Huang		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1.Sanitizer bottle labelled "sanitizer" next to meat slicer noted 0 ppm chlorine or QUATS 2. Front waiting station sanitizer bottle labelled QUATS sanitizer noted 0 ppm QUATS - orange liquid (grease cleaner) 3. Dried wiping cloths noted on counter. Corrective Action(s): -Ensure all sanitizer buckets is replenished every 4 hours and all bottles are labelled with proper contents and changed weekly. -Keep all wiping cloths after use in sanitizer bucket and not on counter. - Meat slicer must be maintained in sanitary condition - clean and sanitize meat slicer after use or every 4 hours or between meat types to prevent cross contamination. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Rice scooper stored in room temp water 2. Buckets of soaking veggies noted in kitchen with out lids or cover 3. Plastic cover below light fixture above cooking area over raw food - is cracked and held together with tape Corrective Action(s): 1. Ensure all scoopers are stored in cold water and water is changed every 2 hours. 2. Cover all foods when soaking or storing to protect from contamination. Correction date: immediately 3. Repair/replace plastic cover to prevent possible plastic falling into food being cooked below. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant improvements noted with cleaning around cooking equipment including floor however there is still areas requiring additional cleaning. -Coolers - windows, door handles, shelves and base are full of food debris and splatter. -Meat freezer under meat slicer has heavy accumulation of meat debris at base of unit. Corrective Action(s): Ensure all food storage areas are cleaned routinely and prevent build up of food debris or splatter. Correction date: 1 week Violation Score: 3

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

Comments

-Hand sinks maintained and supplied with hot & cold water, liquid soap and paper towel - some minor obstacles in front of handsink but sink basin is clear and reachable. Try to keep a complete clear path to hand sink at all times. 1. Cooler 1: 3 C 2. Cooler 2: 2 C 3. Cooler 3: 3 C 4. Prep cooler: 4 C 5. Dining area prep cooler- self serve:3 C 6. Chest freezer: -18 C 7. Standing chest freezer: -16 C 8. Rice cooker: 68 C 9. Holding rice temp: (not in use during inspection) 10. Bar cooler: 4 C -QUATS dispenser noted 200 ppm QUATS -Bleach solution bucket noted 100 ppm chlorine with wiping cloths in kitchen and bar ***Sanitizer bottles noted with with wrong contents, some wiping cloths noted on counter - violation noted above -Low temp dishwasher noted: 100 ppm chlorine at the plate -No signs of pest activity noted - pest control provided by Lower Mainland Pest Control ***Keep a copy of all pest control reports on-site for review by EHO next inspection -Ice machine in sanitary condition -Improvements in food protection noted - coolers separated with raw meats and ready to eat foods, most food is covered in coolers. ***Buckets on floor for soaking veggies with out lids - violation noted above -Improvements in cleaning noted - ventilation hood clean, floors under cooking equipment clean ****Cooler door handles, glass and bottoms are dirty - violation noted above Note: Commercial ventilation serviced: April 2018 Fire supersession system serviced: January 2018

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AY4UQQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment