INSPECTION REPORT Health Protection ANAN-BLBVPJ

PREMISES NAME House of Tofu Soup		Tel: (604) 420-5254 Fax:
PREMISES ADDRESS 1&2 - 4563 North Rd Burnaby, BC V3N 4J5		INSPECTION DATE January 30, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods were being kept on the counter after lunch rush. Corrective Action(s): As discussed, after lunch/dinner rush, move all cooked foods and raw meats into the coolers. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom did not have any soap in both dispensers. Corrective Action(s): Stock the washroom with soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A bag of onions was being stored outside the back door. Corrective Action(s): REPEAT OFFENSE: This violation has been coded a few times. If this happens again, you will be issued a violation ticket. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning issues need to be addressed. Corrective Action(s): Clean the cupboard under the front hand sink. Place a garbage bin closer to this sink. Clean behind the boiler. Clean the dry storage room that's kept locked, especially under the storage shelves. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff working today had FS level 1 certification. Corrective Action(s): At least one staff member must have Foodsafe level 1 certification at all times. Violation Score: 1

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

Comments

-Coolers are below 4 degC; freezers are below -18 degC -Rice is being hotheld above 60 degC -Dishwasher rinse had 50ppm chlorine -200ppm bleach available for sanitizing (LABEL THE BOTTLE) STAFF IS FRYING FOODS IN AN OPEN FRYER THAT IS PROPPED ON TOP OF A SMALL CHEST FREEZER. THERE'S NO VENTILATION ABOVE THE FRYER IN THIS LOCATION. THE PIPING, ETC THAT'S ABOVE THIS AREA HAVE A GREASE AND DUST BUILD-UP. ALL COOKING/FRYING MUST OCCUR UNDER THE VENTILATION HOOD, NOT OUTSIDE OF IT. REMOVE THE FRYER.