INSPECTION REPORT Health Protection JSAS-ABCSZH

PREMISES NAME Chuan Dong Restaurant		Tel: (604) 354-1588 Fax:
PREMISES ADDRESS 1605 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE June 28, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Li Ze Yong		NEXT INSPECTION DATE July 05, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables stored room temperature; cut onions, celantro, garlic 19 - 22 C Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff observed rinsing dishware by hand with water, not using detergent and sanitizer or placing dishware in dishwasher equipment. Staff placing cleaned dishware together with used, soiled dishware. Knives, shears, fish scaler, tongs stored with visible food debris. Corrective Action(s): 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. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning has not been conducted from previous inspection. Cooking line, bar, dim sum station sanitation is to be improved and maintained on a daily basis. 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 cockroach activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine is discharge water onto the kitchen floor and flooding floor along cooking line. Corrective Action(s): Repair ice machine to discontinue water leak. Violation Score: 9

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

Comments

Rice cooker 62 C Bar glass washer 50 ppm chlorine. New cutting board provided. Pesticides removed from premise. Chemicals stored centrally away from food and food equipment. Wooden skewers used in a single use manner.