INSPECTION REPORT Health Protection DSEA-D222JY

PREMISES NAME Sichuan Yummy Food		Tel: (604) 519-8666 Fax:
PREMISES ADDRESS 441 12th St New Westminster, BC V5Y 1V4		INSPECTION DATE January 31, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Fan Zhang		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Shredded insulation and mice droppings noted underneath the woks and under the dishwasher Corrective Action(s): Clean these areas and sanitize using a 100 ppm chlorine solution Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted in the following areas: -above the 2 compartment sink -under the flat top (stove) -various metal sauce containers Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (1C), FOH undercounter cooler (4C), mini cooler (0C), and domestic cooler (3C) measured < 4 degrees C. display cooler not being used for storage of potentially hazardous foods. =FOH chest freezers (4X), domestic fridge top freezer (-18C) and BOH chest freezer (-14C) and upright freezer (-22C) measured within appropriate temperatures =Soup hot holding (68C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection; Operator FS level 2 certification verified =Permit posted in a conspicuous location