INSPECTION REPORT Health Protection 245552

PREMISES NAME Chongqing Restaurant		Tel: (604) 254-7434 Fax: (604) 879-4650
PREMISES ADDRESS 8220 120th St Surrey, BC V3W 3N4		INSPECTION DATE April 19, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Paul Zhang		NEXT INSPECTION DATE May 01, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink near prpe line was missing paper towels. Manager informed Inspector the holder was broken and being fixed Corrective Action: Ensure paper towel holder is replaced as soon as possible. Staff were using other paper towel dispenser at time of inspection (located nearby) Date to be Corrected by: May 1, 2018 Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (1) Throughout facility spoons and scoops were being stored in food bins. Bowls were being used as scoops. Corrective Action: Scoops and bowls were removed at time of inspection. Do not store scoops or bowls in food storage bins to prevent contamination of food items. (2) In both walk-in coolers containers with food items were being double stacked with no protective barrier. Corrective Action: Do not double stack containers of food unless there are lids or protective barriers between the food items and the bottoms of containers to prevent contamination of food items. Date to be Corrected by: Immediate (3) Broccoli ( raw & chopped) was being stored in cardboard box, used for raw chicken. Corrective Action: Broccoli was discarded by District Inspector at time of inspection. Boxes used for storing raw meats should not be reused for storing food items to prevent contamination of food items. (4) Cooked and ready to eat items were being stored next to raw meats in inserts on prep line cooler. Corrective Action: Raw meats should not be stored next to ready to eat items in order to prevent contamination. Items were moved at time of inspection. (5) Open tin can of Ketchup was being stroed in prep cooler. Corrective Action: Ketchup was removed and placed in durable food grade container. Tin cans must not be used to store food items after they have been opened as this is not a long-term durable food storage option. (6) Dough Mixer Accessories were being stored on the floor in a milk carton. Corrective Action: Accessories were moved off the floor at time of inspection. Food items and food contact surfaces must be stored at least 6" of the ground to prevent contamination (7) Steam buns were being cooled uncovered directly under neath the cooler fan on metal trays. Corrective Action: Buns were removed at time of inspection. Items should not be plaed uncovered underneath cooler fans to prevent contamination. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): At time of inspection beef (raw) and other meat items were being thawed at ambient temperature underneath prep tables Corrective Action: Raw meats were placed in fridge at time of inspection. Food items must be thawed in the refridgerator or under cold running water to maintain temperatures of 4C or below to prevent pathogen growth and toxin production Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Visible debris underneath prep area and fryer. Debris and grease on handles and seals of fridges Corrective Action: Ensure contact surfaces are regularly cleaned & sanitized throughout the day. Regular cleaning and machinery of under counters and prep areas is required to maintain sanitary conditions and to not provide food for pests. Date to be Corrected by: Immediate Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hansink by high-temperature dishwasher was not working. Staff were instucted to use one of the other handsinks by manager until it can be fixed. Corrective Action: Handsink needs to fixed as soon as possible so employees can properly wash their hands. Date to be Corrected by: May 1, 2018 Corrective Action(s): Violation Score: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Employee was observed entering / leaving the washroom without removing apron. Corrective Action: Review washroom procedures with employees. All should be removing all gloves, aprons before entering the washroom to prevent contamination of clothing that may come in contact with food items. Date to be Corrected by: Immediate Corrective Action(s):

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

Comments

Handsinks were stocked with hot /cold running water, liquid soap and single-use paper towels (see above for exception) High temperature dishwasher measured between 75-76C at the plate level after final rinse. Chlorine sanitizer in bucket and labelled spray bottle measured at 200ppm All refridgeration units measured at 4C or below * Walk-in #1 : 1-4C Walk-in #2 : 0-2C * Prep line Coolers #2 = 3C #4 = 4C #5 = 3C #6 = 0-3C Thermometers were in use in all cold-holding units * Dim Sum Prep Coolers #8 = 1-2C #9 = 1-2C * Stand-up Coolers #3 = 1C Stand-up Freezer = -13C Walkin Freezer = -15(-18)C Hot-holding on rice cookers and soup were 60C or above No signs of pests at time of inspection Raw meats were all stored below ready to eat items in walk-in coolers. Permit posted and valid Foodsafe Training.