INSPECTION REPORT Health Protection JFEN-BS8TTA

PREMISES NAME Chuan Chu Ren Jia		Tel: (778) 320-2289 Fax:
PREMISES ADDRESS 6408 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE August 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Guan Hua Hu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT 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 301 noted on Routine inspection # ZDER-AXYV4H of Apr-19-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Mold growth through out walk in cooler walls 2. Heavy grease accumulation on ventilation hood panels - black, burned on grease, grease droplets covering all surfaces under hood. Professional cleaning next service sticker " April 2018" 3. Meat slicer used in the morning (over 4 hours ago) and still covered with meat debris 4. Heavy accumulation of dried food debris on lower shelves and around cooking equipment in kitchen Correction: Ensure premises is maintained in a sanitary condition. All areas noted above requires regular cleaning to prevent accumulation of mold, food debris and grease. 1. Clean up all mold 2. Completely clean commercial hood ventilation system. Get professionally cleaned 3. Meat slicer must be cleaned after use or with in 4 hours of last use to prevent pathogen growth. 4. Regular cleaning required in hard to reach areas including lower shelves and around cooking equipment. ***CORRECTION ORDER ISSUED Correction date: 1 week Code 302 noted on Routine inspection # ZDER-AXYV4H of Apr-19-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer bucket with soiled wiping cloths noted <50 ppm chlorine. Correction: Ensure sanitizer bucket is maintained at 100-200 ppm chlorine with clean wiping cloths. Change solution every 4 hours or when solution becomes cloudy. Wiping cloths must be changed out for clean cloths when they become heavily soiled. Correction date: Immediately Code 401 noted on Routine inspection # ZDER-AXYV4H of Apr-19-2018 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1.Front handsink has no hot water (hot water valve turned off) and sink pulling off the wall. 2. Back kitchen handsink full of thawing full chickens. Correction: 1.Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel. Sink must also be secured to wall. (On-going issue) Correction date: 1 week 2. Handsinks must be free of obstructions to allow for easy handwashing. Use front prep sink to thaw foods not back handsink. Correction date: immediately ***CORRECTION ORDER ISSUED Code 302 noted on Routine inspection # RWOG-B9EURA of Feb-15-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Bleach sanitizer in bucket measured 0ppm chlorine. 2) Food debris noted on meat slicer. Operator stated that it has not been used today. Correction: 1) A bleach sanitizer solution of 100ppm (5mL unscented household bleach in 2.5L of water) must be available at all times. A new solution was made at the time of inspection, measuring between 100-200ppm chlorine. 2) Meat slicer to be cleaned and sanitized before use. Code 205 noted on Routine inspection # JFEN-BRYSBP of Jul-29-2020 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler @ 8C. Correction: Cooler needs to be adjusted or repaired to be able to maintain cold potententially hazardous foods at temperatures at or below 4C/40F at all times. Make sure cooler temperatures are checked at least two times a day. Only store whole vegetables in cooler until it is able to maintain cold potentially hzardous food items at or below 4C / 40F at all times. Code 301 noted on Routine inspection # JFEN-BRYSBP of Jul-29-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Large pots stored outside near coolers. Correction: Food equipment must be protected from contamination at all times. Pots must be stored inside the premise. Code 301 noted on Follow-Up inspection # JFEN-BS6PJ2 of Aug-04-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives stored in an unsanitary manner between prep table and prep cooler. Correction: Knives need to be washed and sanitized. Knives must be washed and sanitized before storing. Store knives in a clean and sanitary manner at all times. e.g. magnetic knife strips. Code 401 noted on Follow-Up inspection # JFEN-BS6PJ2 of Aug-04-2020 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handsink not clearly accessible at time of inspection. Cups and other items in sink. Front handsink not supplied with running hot and cold water at time of inspection. Correction: All handsinks must be clearly accessbile and supplied with running hot and cold water at all times.

Comments

Note: Previous infractions that were outstanding from 2018 and 2019 have been corrected Liquid soap and paper towel and running hot and cold water provided at handsinks *review best handwashing practices with staff *review best glove use practices with staff *reminder: gloves do not replace handwashing. A clean hand is better than a dirty glove. Outside cooler @ 2C *door has been resealed to help maintain temperatures *make sure cooler temperatures are checked at lease 2 times a day General sanitation has improved *continue to follow your sanitation plan Outside garden has been removed *make sure all food stored, prepared and served on-site is from approved food sources Sour beans will be purchased from an approved source *if you plan to make sour beans, they must be made in food grade containers and kept at temperatures at or below 4C / 40F at all times unless you have your method tested by a laboratory Pots have been removed from outside area. Knives stored in a sanitary manner. COVID-19 Safety Plan in place and signage posted *table place in front of counter where customers pay / order to maintain 2 m distance