INSPECTION REPORT Health Protection CPAK-BFGP5C

PREMISES NAME Chongqing Restaurant		Tel: (604) 254-7434 Fax: (604) 879-4650
PREMISES ADDRESS 8220 120th St Surrey, BC V3W 3N4		INSPECTION DATE August 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul Zhang		NEXT INSPECTION DATE September 06, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Few sanitizer spray bottles had <<50ppm chlorine measured. Spray bottle for the main prep area had 200ppm chlorine measured. All spray bottles re-filled with 200ppm chlorine at this time. Corrective Action(s): Ensure all spray bottles are filled with 200ppm chlorine solution. Prepare the solution by adding 1/2 tsp of bleach per 1L of water at least every 1-2 week(s), as the chlorine would dissipate over time. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following conditions were observed from the two walk-in coolers: - Raw marinated meat mixture placed above onions. - Raw chicken feet placed beside individually portioned puddings. - Raw chicken placed above another without a barrier in between. Corrective Action(s): Ensure all raw meat/seafood are placed away from and below ready to eat foods (i.e. cooked foods, vegetables). Do not stack foods on top of another without providing protection in between. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require attention: - under cook line in the dim sum making station at the back - inside of the dim sum prep cooler - inside of and on floor beside the stand up freezer - upper part of the ice machine Corrective Action(s): Ensure all above areas are cleaned and maintained in sanitary condition at all times. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Few sanitizer spray bottles missing labels. Corrective Action(s): Ensure all sanitizer spray bottles are labelled as 'sanitizer' or 'bleach' and water bottles are labelled as 'water'. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water throughout. -Coolers operating below required temperature of 4'C; Freezers operating below required temperature of -18'C. NOTE: Stand up freezer by the cook line requires a defrost. Remove the ice build-up inside. NOTE: Hot-holding units not in use at this time. Used to store soups later in the day. -Thermometers available for temperature monitoring. Records kept up to date. -Front bar/servery area satisfactory. Ensure cutting board/knife used to cut lemons/limes/celery at the bar are taken back to the dishwashing station for proper washing/sanitizing every 2-4 hours. -High temperature dishwasher achieved 71.9'C at the plate level after final rinse. -Most foods are properly contained in and covered with food grade materials, except mentioned above. -Ventilation canopy hood serviced and maintained. -Fish tanks maintained in sanitary condition. -No evidence of pest activity observed at this time. Professional pest control company contracted for monthly visits. General maintenance and sanitation of the facility good except few areas as mentioned above. Follow-up inspection will be conducted on Friday, September 6, 2019. Please contact the health inspector for any questions or concerns.