INSPECTION REPORT Health Protection DNGG-CZQTSF

PREMISES NAME CQ Express		Tel: (604) 423-3799 Fax: (604) 423-3966
PREMISES ADDRESS 231 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE January 22, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jie De Zhang		NEXT INSPECTION DATE January 29, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Fried Rice in insert stored on top of hot holding unit: 46-48C Corrective Action(s): - Reheat fried rice to 74C. - Store insert of fried rice IN the hot holding unit. Hot holding unit must be ≥60C. - Hot potentially hazardous foods must be stored/ displayed ≥60C. - Potentially hazardous foods CANNOT be stored at room/ ambient temperature. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Raw meats stored uncovered in walk-in cooler. - Containers of raw meat stored above vegetables (cabbage, bean sprouts) in walk-in cooler. - Rice stored in dishwasher room. - Rice scoop stored in water at room/ ambient temperature between uses. Corrective Action(s): - Cover all food in storage. - Raw meats must be stored separately and away from produce and ready-to-eat products. Rearrange storage practices. - Dishwasher room is not suitable for dry food storage - high moisture and humidity, inadequate space to facilitate cleaning and safe food storage. Rearrange storage. - Store rice scoop in ice water between uses. [Correction Date: Immediately] Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the following areas: - Under and behind shelving, dishwasher, and grease trap in dishwashing room. - Under and between all cooking equipment and ice machine. - Under and between upright cooler and upright freezer. Corrective Action(s): - Remove droppings and thoroughly clean above noted areas. - Use 100-200 ppm chlorine bleach solution on affected areas (1 tsp chlorine bleach + 1 L water). - Ensure all areas of the premises are accessible for pest control service. - Follow all recommendations provided by your pest control service technician. [Correction Date: 29-Jan-2024] Note: Employees state that premises has pest control services every two months. Provide most recent service report for review during follow-up inspection. It is recommended that operator considers increasing pest control service frequency. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Grease accumulation on exhaust ventilation filters. - Grease accumulation on exhaust ventilation hood. - Heavy dust accumulation on ceiling tiles beside cooking line area. - Heavy grease, food debris, and dirt accumulation under and behind all cooking equipment. - Heavy food debris and dirt accumulation under all equipment (coolers, freezer, ice machine, dishwasher, dish shelving). - Food debris and grease accumulation inside coolers and walk-in coolers. - Floors and walls throughout the entire premises. - All other surfaces and hard to reach areas. [Correction Date: 29-Jan-2024] Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas. Violation Score: 9

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels - Cold Holding Equipment are maintaining acceptable temperatures (≤4C): - Prep Cooler & Inserts (beside ice machine): ≤4C - Walk-In Cooler: ≤1C - Under Counter Prep Cooler (across from cooking equipment): 4C - Upright Double Door Cooler: 4C - Under Counter Prep Cooler (across from dishwashing room entrance): Not in use at time of inspection. - Upright Double Door Freezer is maintaining an acceptable temperature (≤-18C). - Hot Holding Units are maintaining acceptable temperatures (≥60C): - Rice: 62C - Soups: >60C - Display Cabinet: 62C - Steamers: >65C - 100-200 ppm chlorine bleach sanitizing solution available. - High Temperature Sanitizing Dishwasher: 73.4C at dish surface. Rinse Temperature Gauge read: >82C **Premises does not have a 2-compartment utility pot sink that is adequate in depth to fit large stock and steamer pots.** - Employee is able to demonstrate warewashing procedures for large oversized pot. Sprayer is adequate in length to wash, oversized pot can fit in dishwasher. **Cooking items/ equipment that do not fit in the dishwasher is not permitted for use in the premises. - FOODSAFE Level 1 requirements in compliance. Employee on shift has valid FOODSAFE Level 1 certificate. **Affix valid permit decal on Permit to Operate. **Follow-Up Inspection required. Ensure that all violations are corrected by noted correction dates.