INSPECTION REPORT Health Protection ECAO-AZ9T9V

PREMISES NAME Chongqing Restaurant on Kingsway		Tel: (604) 558-0101 Fax: (604) 558-3828
PREMISES ADDRESS 4909 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE May 30, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jie De (Paul) Zhang		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fresh minced garlic in oil stored at room temperature -large bowl of this food next to stove Corrective Action(s): Only take out small portions at a time to be used up within 2 hours Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lettuce heads stored directly under 2-compartment sink in kitchen -REPEAT violation Corrective Action(s): Discard lettuce heads. Do not store foods directly under sinks -prone to leakage of non-potable water. Further infractions here will require increased enforcement such as ticketing Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some cardboard shelf liners downstairs for dry storage areas. Corrective Action(s): Do not use cardboard liners -you must be cleaning and sanitizing as necessary when contamination occurs Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Paper towel dispenser next to washer not working -only a bare paper towel roll next to it. -Some ceiling drywall missing downstairs for repair of some leaks Corrective Action(s): -Repair dispenser. Do not leave bare paper towel rolls out unless they are dispensed -Repair ceiling drywall Violation Score: 3

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

Comments

Temperature Controls: -1-door display downstairs 3 deg C -1-door display upstairs 2 deg C -2-door display 3 deg C -preparation cooler 4 deg C -Walk-in cooler 1 deg C -Bar undercounter cooler 3 deg C -Steamed rice 68 deg C -hot held cream of corn 71 deg C -hot held hot spicy soup 61 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm as per test strips -Sanitizer chlorine buckets >100ppm residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation good -no signs of pests: Dashing Pest Control comes in monthly -last work report indicates no pest activity In-Use Utensils maintained in ice water -washed/replaced <4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AZ9T9V
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