INSPECTION REPORT Health Protection JSAS-CWGTPV

PREMISES NAME Chongqing Restaurant on Kingsway		Tel: (604) 558-0101 Fax: (604) 558-3828
PREMISES ADDRESS 4909 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE October 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jie De (Paul) Zhang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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-CVZTPD of Sep-25-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Several wiping rags in use throughout kitchen without sanitizer containers prepared. Sanitizer spray bottle prepared over 1000 ppm chlorine Knives, knife magnetic strip, food utensils, vegetable peelers, and cutting boards stored, heavily soiled with food debris. Correction: 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). Sanitizer spray bottles are to be prepared at 100 ppm chlorine concentration. 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. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Code 401 noted on Routine inspection # JSAS-CVZTPD of Sep-25-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Basement - washroom - soap dispenser empty, papertowel dispener jammed Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.

Comments

Cut vegetables not observed stored at room temperature. Ensure food items are removed from refrigeration when needed for food preparation and returned promptly. Sanitizer containers prepared in kitchen and bar area. Ensure sanitizer is replaced frequently (2 hours) to maintain 100 ppm chlorine strength. Food items observed stored off the floor. New metal shelving provided in kitchen and walk-in cooler to safely store food and allow for regular cleaning of the floor beneath. Food items observed stored in covered containers using fitted lids or plastic wrap. Staff break areas have been relocated away from food storage areas. Premise cleaning conducted throughout premise. Sanitation level has been improved. Ensure frequent cleaning is conducted on a scheduled basis to maintain premise sanitation. FRP panels have edges / seems finished to allow for cleaning. Kitchen head cook has been registered to complete Foodsafe training in November.