INSPECTION REPORT Health Protection JSAS-BPYQNQ

PREMISES NAME Fondway		Tel: (604) 283-6997 Fax:
PREMISES ADDRESS 4462 Beresford St Burnaby, BC V5H 2Y8		INSPECTION DATE May 26, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ting Yu Teng		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BPJTTB of May-12-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher max. temperature 66 C 8 soiled rags left out on counter tops throughout premise without any detectable sanitizer residual. Correction: High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C. 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).

Comments

Reviewed safe storage of potentially hazardous foods (PHF). PHF are to be stored in a cooler at 4 C unless needed for immediate preparation. Take-out containers removed from washroom. Don not store any food related items in employee washroom. High temperature dishwasher 75 C Sanitizer 100 ppm solution prepared for wiping rag storage. Handsink plumbing leak repaired. Moisture build-up from leaking water filter repaired. Storage cabinet doors repaired. Back handsink fully accessable. Operator and 1 staff Foodsafe certified, one of which must be onsite during all times of operation until additional staff are trained. Raw meats removed from premise. Premise Permit to Operate is restricted to non-production of grease laden vapors. No cooking of raw meats is allowed. COVID-19 Safety Plan information https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en COVID-19 BC Restaurant and Foodservices Association – Guide to Re-opening https://www.bcrfa.com/ COVID-19 Approved Disinfectants Health Canada Directory https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html COVID-19 Phase 2 Restart Restaurant Seating Requirements You may provide services, including standing and seated service, subject to the following: a. patrons must be able to maintain a distance of two metres from one another, unless they are in the same party, and from staff; b. if there are tables and chairs on your premises, patrons must be seated in such a way that i. there are two metres between the patrons seated at the same table, unless they are in the same party, and ii. there are two metres between the patrons seated at one table and the patrons seated at another table, unless they are in the same party; c. there must be no more than six patrons seated at a table; d. patrons seated at a counter must be seated so that they can maintain a distance of two metres from other patrons, unless they are in the same party; e. patrons standing at a counter or table must be able to maintain a distance of two metres from other patrons, unless they are in the same party; f. there must be no more than 50% of the usual capacity of patrons present at one time; g. there must be no events held at the establishment that include more than 50 people; and h. if practicable, you must retain contact information for one member of every party of patrons for thirty days in the event that there is a need for contact tracing on the part of the medical health officer.