INSPECTION REPORT Health Protection JSAS-B42S3G

PREMISES NAME Szechuan House Restaurant		Tel: (604) 439-3029 Fax:
PREMISES ADDRESS 4394 Imperial St Burnaby, BC V5J 1A9		INSPECTION DATE August 27, 2018	TIME SPENT 3 hours
OPERATOR (Person in Charge) Wei Wang		NEXT INSPECTION DATE September 25, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 92

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): minced garlic 24 C, cut green onions 24 C Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Product discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Leftover rice placed in rice warmer 45 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher 0 ppm chlorine. 4 Knives stored soiled with food debris in soiled plastic bin. 3 vegetable peelers stored soiled with food debris. Multiple plastic strainer baskets stored with food debris. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 25

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: Mouse droppings observed in storage bins with dried chilis, take-out container lids, and open bagged peanuts. 3 containers of moldy green beans in walkin cooler. 2 buckets of home made pickled vegetables. 6 rice spatulas stored in container of stagnant water. pieces of fried fish fallen into open container of dried chili by shelving cooking line. Corrective Action(s): All mouse dropping contaminated food items discarded. Moldy green beans discarded. Buckets of pickled vegetables discarded. Food utensils (rice spatula) in use are to be stored in a clean dry container or an ice filled container. chili with fried fish pieces discarded. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Premise is infested with mice. Mouse droppings observed throughout premise: floor and all shelving in dry storage area, floor and corners of kitchen, and floor / storage cabinets in washrooms. Corrective Action(s): Professional pest control service to be hired immediately to eliminate pest activity. Pest control service to be retained on permanent basis, provide copy of signed service agreement. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings contaminating multiple areas and surfaces throughout premise: dry storage room - floor, corners and shelves, kitchen floor, corners and within washrooms - corners, inside storage cabinet. Kitchen - floor, walls, ceiling, clean dish storage shelving, and storage shelves have build up of grease deposits. Walkin cooler and storage coolers have food debris build-up. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: walkin cooler 6-8 C Corrective Action(s): Repair / adjust walkin cooler to maintain 4 C or colder. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Rodent poison scattered on floor under shelves in dry storage room. 3 cans of insect spray stored throughout kitchen. Corrective Action(s): Remove all forms of pesticides from the premise. Pest control measures to be applied by certified pest control technicians only. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: kitchen / storage area ceiling, walls and shelves blackened by grease deposits. Corrective Action(s): After complete premise deep cleaning, walls, ceiling and dry storage shelves are to be painted to restore easily cleanable surfaces. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Nonbusiness related items and broken equipment are to be removed from the premise. Corrective Action(s): Remove smoker, propane tank, broken cooler and any other items no longer for business operation. Storage areas are to be organised to allow for sanitiary maintenance and pest control purposes. Violation Score: 3

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

Comments

large upright freezer -6 C, chest freezer -25 C, upright freezer -15 C left cooler 4 C, right cooler 4 C, prep cooler 4 C coke cooler 4 C, beverage cooler 4 c Handwashing facilities maintained.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JSAS-B42S3G
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