INSPECTION REPORT Health Protection JSAS-CP4RKC

PREMISES NAME Chung Chun Rice Hotdog		Tel: (780) 851-5486 Fax:
PREMISES ADDRESS 4428 Beresford St Burnaby, BC V5H 2Y4		INSPECTION DATE February 16, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fanghui (Steven) Si		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Drink reservoirs for beverage dispenser unit 13 C and 14 C. Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Beverage unit not filled to minimum level and circulation function turned off, product will not be maintained at 4 C or colder. Unless unit is maintained with minimum level of beverage volume (4 L) and recirculation system maintained on while in use discontinue use of machine and maintain small drink volumes in containers stored within coolers available. Violation Score: 5

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

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

Code 302 noted on Routine inspection # JSAS-CNVVZD of Feb-09-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags in use without sanitizer reservoirs prepared. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Code 402 noted on Routine inspection # JSAS-CNVVZD of Feb-09-2023 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Both front service staff observed performing multiple tasks including food preparation and point of sale transactions without changing gloves and washing their hands. Staff observed removing gloves to perform some tasks and place same used glove back on their hand. Staff observed using hand sanitizer while wearing gloves. Correction: Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.

Comments

Reviewed safe thawing procedures for frozen food items - food items are defrosted in coolers in advance. New storage shelving provided, inventory stored in an organized manner off the floor. Wiping rags in use stored in containers of 200 ppm Quaternary Ammonia sanitizer solution. Inventory of crates and palletes removed, replaced with shelving. Reviewed handwashing procedure and safe glove use.