INSPECTION REPORT Health Protection ECAO-B4YPZV

PREMISES NAME Mongolian Hot Pot		Tel: (604) 434-0001 Fax: (604) 558-1335
PREMISES ADDRESS 200 - 4755 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE September 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Long Jiao		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): New Observation: Meat slicer has food debris at the blade and is supposed to be in the clean state as per operator Corrective Action(s): There should be no food debris visible on the meat slicer when it is in the clean state. Remove the quick release items for the meat slicer -clean and sanitize Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink in the back kitchen area next to the utility sink and dishwasher again observed blocked off with fish fillets defrosting under running water. NOTE: handwash infractions have been noted multiple times at this facility within the last two years: March 29, 2017 routine inspection report #SJEN-AKWTKW August 16, 2017 routine inspection report #ECAO-AQASZE Corrective Action(s): Keep your designated handwash sinks clear for handwashing only and properly stocked with paper towels and soap -place signs in Mandarin if need be Correction order issued -next enforceable step is ticketing at $230 per infraction Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Dry storage area has been cleaned -Bar area has been cleaned -Bleach sanitizer buckets >100ppm chlorine residual -towels contained when not actively used NOTE: manager present indicates the old meat slicer IS still in use as a backup when the meat slicer breaks down on occasion