INSPECTION REPORT Health Protection DSOG-CJAUXQ

PREMISES NAME Xiang Yuan Qiao		Tel: (778) 317-5531 Fax:
PREMISES ADDRESS 2128 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE September 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Di Liu		NEXT INSPECTION DATE September 16, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 44

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Ten containers of cooked rice noodles stored at approximately 36-39C. - Eight bowls of cooked rice noodles stored at approximately 19C. Staff stated that they have been left at room temperature for approximately 10-20 minutes. Corrective Action(s): Discard all food items noted above. This is a repeat violation. Cooked rice noodles must be stored at < or = 4C inside the cooler. Cooked noodles can be temperature abused if stored at room temperature for > 2hrs. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Food debris observed inside the designated surface sanitizer solution. - Dirty wiping cloth stored inside the front handwashing sink. - Significant food debris observed inside the dishwasher. - Observed staff place dirty bowls inside the designated mop sink. Corrective Action(s): - Remake the sanitizer. Ensure to routinely change out the sanitizer throughout the day. - Remove the wiping cloth from the handwashing sink. - Drain and refill the dishwasher. Ensure to remove all food debris. Staff must pre rinse all cooking equipment and plates prior to placing them inside the dishwasher. - Remove all dirty dishes from the mop sink. This is designated for dumping grey water after moping the floors. Violation Score: 15

Non-Critical Hazards: Total Number: 4

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Permit decal has expired on March 2022. Corrective Action(s): Replace the expired decal with a valid one. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: - Significant cockroaches observed on all sticky traps throughout the kitchen. - Dead cockroaches observed underneath the mop sink. - Staff unable to provide a copy of the pest control summary report that clearly shows regular inspections. Corrective Action(s): - Discard all sticky traps and replace with new ones. - Contact the pest control company for full assessment. Provide a copy of the summary report to the health inspector. - Do not spray any pesticide with food stored inside the kitchen. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease, dirt, and food debris in the following areas: - on grease interceptor - underneath the two compartment dishwasher - underneath coolers/stoves Corrective Action(s): Clean the areas noted above. Implement a deep cleaning schedule using appropriate cleaners, degreaser, and sanitizer. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the domestic cooler inside the kitchen. Corrective Action(s): Provide a working thermometer inside the noted cooler above. Correct by: Immediately. Violation Score: 1

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

Comments

* Closure Order issued at the time of the inspection. - Main handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at 46.9C at the plate's level. - Surface sanitizer available in designated buckets (front/back) at 100ppm chlorine bleach concentration. Presoaked wiping cloths stored inside. Food debris in the sanitizer. Ensure to regularly change out the sanitizer if soiled with food debris. - Dry storage area has adequate space and wire racks. - Basement storage locker contains one chest freezer and take-out containers/single use utensils/dry foods like powder. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - Upright cooler = 4C - Undercounter cooler = 4C - Domestic cooler/freezer combo = 4C/-18C - Undercounter cooler (front for drinks only) = 4C - All hot holding units (warmer) = 60-67C - Two chest freezers = -18C - Working thermometers inside most coolers. * Report not signed due to COVID-19. Report printed and reviewed with staff on-site