INSPECTION REPORT Health Protection LQUN-ARBN6G

PREMISES NAME Sun Mongolian BBQ		Tel: (778) 285-8228 Fax:
PREMISES ADDRESS 103 - 2564 Shaughnessy St Port Coquitlam, BC V3C 3G4		INSPECTION DATE September 18, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Xue Sun		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT 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 203 noted on Routine inspection # LQUN-AR7V74 of Sep-14-2017 Food not cooled in an acceptable manner [s. 12(a)] ( Covered, pot of hot sauce was cooling on floor in the kitchen. The temperature was above 60C and staff stated that it had just finished cooking and they were allowing it to cool. Cooling foods with the lid on the pot is improper and will not allow foods to cool quickly enough.) Code 301 noted on Routine inspection # LQUN-AR7V74 of Sep-14-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] ( The following areas have accumulated grease and food debris which will attract pests: - Front flat grill unit; the front and back exhaust canopy; the back stove range burners; the exterior surfaces of the stove; the u/c coolers (interior and exterior surfaces).) Code 401 noted on Routine inspection # LQUN-AR7V74 of Sep-14-2017 Adequate handwashing stations not available for employees [s. 21(4)] ( The hand washing sink in the front grilling area and in the waitress area had no liquid soap and paper towels. As well, there was a water jug constantly in the sink in the front grilling area. Staff are unable to properly wash their hands with the sink blocked and/or lacking the correct items to do so.)

Comments

A follow-up inspection was conducted, the following observations were made: - All hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - All walls, floors, shelving units, wooden platforms, outer surfaces of food containers, and prep tables have been cleaned. - All food equipment, grills, and gas stove ranges have been cleaned. - Operator provided invoice for last professional cleaning of exhaust hoods (June 2016). Schedule the exhaust hoods to be professionally cleaned before Oct. 31/17, and ensure they are done every 8 months, or as per professional cleaning company's recommendations. - Grease interceptors emptied every 3 months (done last on Sept. 1/17). - Ensure the repairs noted are completed by their assigned correction date. - Keep up the sanitation level. Ensure staff are cleaning every night.