INSPECTION REPORT Health Protection SJEN-BFHTUJ

PREMISES NAME Han Ju Tofu Hot Pot		Tel: (604) 434-8098 Fax:
PREMISES ADDRESS 1218 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE August 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hsiu Yun-Tu		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted cooked zucinni and cooked cabbage (side dishes) in the warmer @ 38oC. Cooked 1 hour before the inspection Corrective Action(s): The side dish containers were not placed correctly in the warmer. Ensure the containers are placed correctly in the warmer to maintain temperature @ 60oC or above The dishes were reheated during inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Flattened carboard boxes were being used as a place mat in the cabinet under the sink. Corrective Action(s): Do not use the carboard since it is not a cleanable material. It is okay to change the carboard daily or every 2 days. Violation Score: 3

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

Comments

Handsinks fully equipped with liquid soap and paper towel Coolers @ 4oC or less Freezers @-18oC or less Bleach water bucket with wiping cloths @ 100ppm Cl Eggs kept @ 4oC in a container with ice cubes Hot holding @ 60oC or above. Place a lid at all time. General sanitation: satisfactory Washroom maintained Downstairs storage lockers kept clean Freezers downstairs @ -18oC or less