INSPECTION REPORT Health Protection JSAS-D32UA9

PREMISES NAME Chongqing Restaurant on Kingsway		Tel: (604) 558-0101 Fax: (604) 558-3828
PREMISES ADDRESS 4909 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE March 4, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jie De (Paul) Zhang		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen - floor under rice storage has debris and mouse droppings - corner behind 2 door upright cooler, mouse droppings on floor - cooking line - grease build-up on surfaces under and behind cooking equipment ie. wall, pipes, underside of equipment and floor Bar - interior of ice machine - residue on surfaces around ice forming surfaces Basement - floor area around and under grease trap - grease on floor Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen - tile baseboards have been re-positioned, spaces remain between tiles and adjacent wall finishes - Wall surfaces across from dishwasher have been refinished with FRP paneling - spaces remain at panel seams Bar - wall tiles behind hot water dispensers / coffee pots have fallen away from walls Corrective Action(s): Tile baseboards - are to be grouted to fill all gaps to provide smooth easily cleaned surfaces and pest proof walls. Wall surfaces - gaps are to be filled (grout / silicone) to provide smooth easily cleaned surfaces. Missing wall tiles are to be replaced to provide smooth easily cleaned surfaces. Violation Score: 5

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JSAS-D2TV57 of Feb-26-2024 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Variety of cut vegetables stored at room temperature by cooking line: temps 7 - 12 C Food container double stacked upon kitchen prep cooler top food inserts: temp 9 C Correction: Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Code 301 noted on Routine inspection # JSAS-D2TV57 of Feb-26-2024 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean dishware stored on shelving unit next to food bins used to batter food items - adjacent dishware covered with batter debris. Steel food bowls and strainer baskets stored in stacks throughout kitchen with food debris and water collecting in each bowl Cleaned cooking pots stored on the floor under the dishwasher. Knife stored in moldy cardboard sleeve by cooking line, behind clean dishware. Cutting board stored on lower shelving covered with cardboard sheets used for staff seating. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Code 302 noted on Routine inspection # JSAS-D2TV57 of Feb-26-2024 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rags on food preparation counters without sanitizer residual. Utensil storage drawer - all vegetable peelers and slicers stored, heavily soiled with food debris. Cooking line staff observed returning used, soiled steel bowls back to prep cooler for future use without having them cleaned and sanitized by the dishwasher first. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Code 402 noted on Routine inspection # JSAS-D2TV57 of Feb-26-2024 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Dishwasher staff wearing reusable gloves handling soiled dishware, food waste and garbage can then proceed to unload dishwasher while still wearing the same soiled gloves to handle sanitized dishware. Foodhandler staff observed wearing dishwashing gloves to handle raw chicken and batter mix then proceed to handle other dishware and food items while still wearing soiled gloves. Correction: Staff are to wash their hands prior to handling sanitized dishware. Staff wearing soiled gloves, are to remove gloves and wash their hands prior to handling sanitized dishware. Foodhandlers are to use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.

Comments

Potentially hazardous food items not observed stored at room temperature. Ensure food items are only removed from coolers when needed for immediate preparation. Food items not observed double stacked on top of prep cooler food inserts. Food items observed stored in covered containers. Food items re-organized, raw meats stored below ready to eat food items. Clean dishes stored in sanitary locations. Knives observed clean on magnetic knife strips. Food utensil drawers observed in clean condition. Wall behind clean dishware storage shelving have been refinished with FRP panels to prevent debris from falling onto shelving and dishware. Wiping rags stored in sanitizer containers. Ensure sanitizer is changed every 2 hours to maintain sanitizer strength. Cleaning measures have been taken in basement, kitchen and bar areas. Ensure cleaning is conducted frequently to maintain premise sanitation in a consistent manner. Pest control service deployed multiple traps throughout basement storage areas. Chemicals relocated away from food and food equipment in basement storage areas. Reviewed staff hygiene practices: - Staff are to wash their hands before handling food. Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. - Staff are not eat while preparing food. - Staff are to wash their hands before unloading the dishwasher storing clean, sanitized dishware.