INSPECTION REPORT Health Protection ZDER-AUMNZZ

PREMISES NAME Chuan Chu Ren Jia		Tel: (778) 320-2289 Fax:
PREMISES ADDRESS 6408 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE December 27, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Guan Hua Hu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 205 noted on Routine inspection # ZDER-AMTVBD of May-29-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (1.Walk in cooler noted 7 C. 2. Bean sprouts, cut celery, green & red pepper stored at room temp.) Code 301 noted on Routine inspection # ZDER-AMTVBD of May-29-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Knife at front slicer with plastic bag elastic band to handle - has moisture and debris on bag 2. Knives stored between prep tables and equipment - food debris noted on knives and between equipment where knives are stored. 3. Meat slicer covered in dried meat debris around guard and hard to reach areas around the blade.) Code 302 noted on Routine inspection # ZDER-AMTVBD of May-29-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1.Sanitizer bucket only available at front food prep area (200 ppm chlorine) 2. Wiping cloths stored on counters and appear soiled and or damaged) Code 401 noted on Routine inspection # ZDER-AMTVBD of May-29-2017 Adequate handwashing stations not available for employees [s. 21(4)] (1. Front handsink missing paper towel in dispenser, blocked with tea strainer and handsink is separating from the wall. 2. Back handsink is missing cold water - knob is broken. 3. Upstairs handsink missing paper towel in dispenser) Code 302 noted on Routine inspection # ZDER-ATSU27 of Dec-06-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1.High temp dishwasher noted 63 C at the plate after 5 cycles. 2. Sanitizer bucket noted 50 ppm chlorine with wiping cloths.) Code 302 noted on Follow-Up inspection # ZDER-AUHR5K of Dec-13-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (High temp dishwasher noted 62 C at the plate.)

Comments

High temp dishwasher noted at 72 C after 10 minute warm up. *Ensure dishwasher is at or over 71 C at the plate (warmed up) before running the dishes through the unit to reach proper sanitizing temperature. *Correction Order Rescinded