INSPECTION REPORT Health Protection JFEN-BRYSBP

PREMISES NAME Chuan Chu Ren Jia		Tel: (778) 320-2289 Fax:
PREMISES ADDRESS 6408 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE July 29, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Guan Hua Hu		NEXT INSPECTION DATE August 04, 2020
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: High (≥30) Total Score = 97

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Containers of vegetables being fermented and stored outsidethe premise and inside inside the premise at ambient room temperatures. Corrective Action(s): Fermented vegetables discarded at time of inspection. If you would like to ferment vegetables at ambient room temperatures, you must have it tested at a laboratory to show pH levels have been met. Do not store food items outside. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler @ 8C. Corrective Action(s): Cooler needs to be adjusted or repaired to be able to maintain cold potententially hazardous foods at temperatures at or below 4C/40F at all times. Make sure cooler temperatures are checked at least two times a day. Only store whole vegetables in cooler until it is able to maintain cold potentially hzardous food items at or below 4C / 40F at all times. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Large pots stored outside near coolers. Corrective Action(s): Food equipment must be protected from contamination at all times. Pots must be stored inside the premise. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel absent at kitchen handsink, liquid soap absent at upstairs handsink, front end handsink found with straining basket inside at time of inspection. Corrective Action(s): Make sure all handsinks are fully stocked with liquid soap and paper towel and clearly accessible for handwashing at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 3

208 - Foods obtained from unapproved sources [s. 11] Observation: Premise growing vegetables in back area. Corrective Action(s): All food prepared, processed and served on the premise must be from approved food sources. Vegetable garden must be removed. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris noted throughout kitchen. Under cooking equipment, shelving, fumehood, behind the back door, under sinks, inside coolers, inside freezers, doors of coolers and freezers, prep cooler, microwave, Corrective Action(s): These areas need to be cleaned and sanitized. Follow your sanitation plan. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler has ice build up on the ceiling and is dripping. Corrective Action(s): Ice needs to be removed. Cooler needs to be maintenanced / repaired to prevent ice build up. Violation Score: 3

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

Comments

High temperature dishwasher @ >71C at the plate during the final rinse @ >82C at the gauge during the final rinse Bleach on-site for sanitizing surfaces *2.5 mL of bleach for 1 litre of water No signs of pests noted at time of inspection *Do not dump liquids, grease, or other wastes down the storm drain located in your parking lot. Discussed COVID-19 Safety Plan. Additional COVID-19 signs provided. Discussed bleach solution and disinfecting common touch areas. *To comply with the Food Service Establishments and Liquor Services Order, the backs of chairs for patrons must be at least 2m apart and only 6 patrons are allowed to sit at one table. Chairs / tables need to be rearranged.