INSPECTION REPORT Health Protection CPAK-BMNQ63

PREMISES NAME Chongqing Restaurant		Tel: (604) 254-7434 Fax: (604) 879-4650
PREMISES ADDRESS 8220 120th St Surrey, BC V3W 3N4		INSPECTION DATE March 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul Zhang		NEXT INSPECTION DATE March 17, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Upper plastic part of the ice machine requires better and more frequent cleaning. Corrective Action(s): Ensure to have the areas cleaned as discussed at this time. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Only one sanitizer spray bottle was observed in the kitchen. According to the staff nearby, it was in question whether the solution was being used at all. Spoke with staff at this time. All prep surfaces MUST be sanitized at this time. Corrective Action(s): Ensure to have 100-200ppm chlorine solution available at EACH station. Ensure all food prep surfaces are sanitized using this solution before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Ensure all kitchen staff are trained regarding this. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Buckets placed in the handwash sink by the dishwasher. Boxes of items placed in front of the handwash sink available for dimsum making station. Jar placed in the sink. All removed at this time. Corrective Action(s): Ensure to have all handwashing stations free of obstruction and used for handwashing purposes ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require better cleaning. 1) undercoutner shelf and floor of dimsum making station at the very back of the facility 2) floor underneath stoves in the back kitchen 3) floor underneath stoves in the main kitchen Corrective Action(s): Ensure to have the above areas cleaned. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C; Freezers operating at/below required temperature of -18'C. -Hot-holding units operating above 60'C. Temperature monitoring system in place. Records maintained. -General food storage practice very good throughout. -High temperature dishwasher achieved 74.6'C at the plate level after final rinse. -Ventilation canopy hoods maintained. -Front servery area maintained in sanitary condition. -Ice scoops stored in proper manner. Fish tanks cleaned on a regular basis. -No evidence of pest activity observed at this time. -Washroom handsinks satisfactory. General sanitation of the facility satisfactory, except areas mentioned above. Follow-up inspection to be conducted on Tuesday, March 17, 2020.