INSPECTION REPORT Health Protection JSAS-D2TV57

PREMISES NAME Chongqing Restaurant on Kingsway		Tel: (604) 558-0101 Fax: (604) 558-3828
PREMISES ADDRESS 4909 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE February 26, 2024	TIME SPENT 4 hours
OPERATOR (Person in Charge) Jie De (Paul) Zhang		NEXT INSPECTION DATE March 04, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 87

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Variety of cut vegetables stored at room temperature by cooking line: temps 7 - 12 C Food container double stacked upon kitchen prep cooler top food inserts: temp 9 C Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Portions of cooked duck stored on lower shelf of wheeled cart at room temperature: temp 19 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: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean dishware stored on shelving unit next to food bins used to batter food items - adjacent dishware covered with batter debris. Steel food bowls and strainer baskets stored in stacks throughout kitchen with food debris and water collecting in each bowl Cleaned cooking pots stored on the floor under the dishwasher. Knife stored in moldy cardboard sleeve by cooking line, behind clean dishware. Cutting board stored on lower shelving covered with cardboard sheets used for staff seating. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rags on food preparation counters without sanitizer residual. Utensil storage drawer - all vegetable peelers and slicers stored, heavily soiled with food debris. Cooking line staff observed returning used, soiled steel bowls back to prep cooler for future use without having them cleaned and sanitized by the dishwasher first. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). 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. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Dishwasher staff wearing reusable gloves handling soiled dishware, food waste and garbage can then proceed to unload dishwasher while still wearing the same soiled gloves to handle sanitized dishware. Foodhandler staff observed wearing dishwashing gloves to handle raw chicken and batter mix then proceed to handle other dishware and food items while still wearing soiled gloves. Corrective Action(s): Staff are to wash their hands prior to handling sanitized dishware. Staff wearing soiled gloves, are to remove gloves and wash their hands prior to handling sanitized dishware. Foodhandlers are to 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. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in cooler: - food stored in opened containers without proper covers - used serving utensils stored within food items - raw meats stored above and beside produce items Other coolers: - food stored in opened containers without proper covers, food containers double stacked within each with no protection - no system to organize food items to ensure raw meats are stored below potentially ready to eat food items Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Kitchen cooking line / dishwasher area - tile baseboards are in a state of disrepair, large spaces between tiles and supporting wall allowing pests to freely reside in wall cavities - lower wall sections above tile baseboards are damaged in places exposing wall cavity Corrective Action(s): Baseboard tile work and lower wall sections between tiles and new FRP wall panels need to be restored to provide a smooth, durable, and easily cleanable surface. This will allow premise sanitation to be easily maintained and deter future pest activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen sanitation is poor. Mouse droppings observed in the following locations: - back kitchen prep area floor under shelving and behind cooler / freezer unit (1 door upright cooler, 1 door upright freezer) - on lower storage shelves under food prep sinks - basement storage - floor under storage shelving, behind chest freezers and on lower shelving around take-out container packages Dead cockroaches on wall crevices below rice cookers counter. Grease and / or debris collecting on surfaces throughout kitchen. - floor corners under shelves, kitchen equipment, entire cooking line and dishwasher area - cooking line ventilation hood is dripping with grease deposits - storage shelving units - walk-in cooler shelves and floor 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 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Basement storage: - salt for de-icing walk ways stored together with dry food items and take-out containers. Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Wall across from dishwasher - paint and debris are falling from the wall onto clean dishware and dishware storage shelves. Bar - tile wall behind hot water dipsensers and coffee urns, tiles are falling from wall onto, behind food equipment. Corrective Action(s): Wall across from dishwasher is to be fully restored to a durable, smooth and easily cleaned surface. Tile work is to be restored to provide a durable, smooth and easily cleaned surface. Violation Score: 5 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Kitchen staff observed eating a meal while preparing food at the same time. Corrective Action(s): Staff are not to eat while working within the kitchen. Staff are to wash their hands prior to returning to work from a break. Violation Score: 3

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Low temperature chemical sanitizing dishwasher 50 ppm chlorine achieved. walk-in cooler 2 C 1 door upright cooler 1 C, 2 door upright cooler 4 C, 2 door prep cooler 4 C 1 door upright freezer -15 C, Bar: cooler 1 C, rice warmer 72 C, soup warmer 78, 82 C Basement: Upright cooler 3 C, chest freezers: -11 C, -13 C, -17 C, -6 C, -8 C, -4 C Live seafood holding tanks are refilled and balanced 1 day prior to weekly delivery. Head kitchen cook has obtained a Foodsafe certificate since previous inspection.