INSPECTION REPORT Health Protection JELR-BJ3UFV

PREMISES NAME CCTV Chinese Restaurant		Tel: (778) 388 0978 Fax:
PREMISES ADDRESS 15015 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE November 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lilong Shi		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup on stove has been turned off within the last 2 hours and the temperature of the soup is 45 C. Corrective Action(s): Soup must be discarded if the temperature is below 60 C for more than 2 hours. Soup has been below 60 C for less than 2 hours and was turned on and reheated to 74 C during inspection. Hot hold soup at 60 C or hotter after it has been reheated. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in the main kitchen does not have hand soap (it is available at the double sink). Corrective Action(s): Provide liquid soap at all hand washing sinks. Corrected during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is good. Filters above cooking equipment have been cleaned. The walls at the back of the kitchen near the hand sink and dry food storage area have grease on them. Corrective Action(s): Clean walls and floor to remove grease and/or food build up. Do this now and add this to your written cleaning schedule. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Food Safe Level 1 certificates only last 5 years. Certificates obtained in 2013 have now expired. Corrective Action(s): The operator must have an updated, valid Food Safe certificate. If away, one person in the kitchen/restaurant every day must have Food Safe certification. Take course as soon as possible (see www.foodsafe.ca). Violation Score: 1

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

Comments

Keep copies of your written Food Safety plan and Sanitation plan on site. Coolers are at 4 C or colder. Reviewed hot holding and reheating procedures. See above regarding soup. Rice is at >60 C. For quick cooling of hot food, cool quickly from 60 - 20 C in 2 hours or less and then from 20 C - 4 C in 4 hours or less. Premises is well organized. General cleaning is good - see above. Dishwasher has a final sanitizing rinse (50ppm chlorine detected after final rinse). No evidence of pests. Ensure that you monitor for pests.