INSPECTION REPORT Health Protection JSAS-AVU2VG

PREMISES NAME Szechuan House Restaurant		Tel: (604) 439-3029 Fax:
PREMISES ADDRESS 4394 Imperial St Burnaby, BC V5J 1A9		INSPECTION DATE February 9, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Wei Wang		NEXT INSPECTION DATE February 16, 2018
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 = 92

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Moldy bucket of pickles in walkin cooler. Corrective Action(s): Product discarded. Food processing and storage practices are to be improved to avoid spoilage of food products. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cut vegetables, bean curd stored room temperature 15 C Corrective Action(s): Product discarded. 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. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 pots of soup 37 C, 32 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: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Knives, vegetable peelers, scissors stored in soiled containers covered with food debris. Soiled wiping rags left on counters without any sanitizer solution available. 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. 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). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cloth towels provided at kitchen handsink. Corrective Action(s): Cloth towels are to be removed. Hands are to be dried using single use papertowels only. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats stored above ready to eat food items. Food containers stored uncovered. Food products stored on the floor. Food items stored in opened metal cans. Screws and light bulb stored with dishware on shelves. 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. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container. Remove all items - such as the screws / lights from food and food equipment storage areas. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen floor, walls and ceiling covered with grease build-up. Walkin cooler door, walls floor and shelving covered with food debris. Dry storage room - floor, walls and shelves soiled with debris. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 door kitchen cooler - offline Corrective Action(s): Cooler unit is to be repaired or replaced, capable of maintaining food at 4 C or colder. Violation Score: 9

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

Comments

Handwashing facilities maintained. Low temperature chemical sanitizing dishwasher 50 ppm chlorine achieved. Walk-in Cooler 0 C, chest freezer - 18 c, upright freezer - 8 c, rice warmer 62 C, kitchen freezer - 17 C, 2 door cooler 3 C, prep cooler 4 C Provide pest control service contract.