INSPECTION REPORT Health Protection SJEN-AENTQH

PREMISES NAME Qin Ma Grill		Tel: (778) 895-3333 Fax:
PREMISES ADDRESS 4685 Kingsway Burnaby, BC V5H 2B7		INSPECTION DATE October 12, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xuesong Duo		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water was prepared in the kitchen; however, it was mixed with a grill cleaner. Corrective Action(s): Do not mix bleach with other chemicals. Only mix water with bleach. Prepare @ 100ppm Cl. Sanitize the food contact surfaces again. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink was blocked off with 2 packs of dry noodle. Corrective Action(s): Ensure to leave the handsink free of any object. Repeating of the same infraction will result in further enforcment actions. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsink fully equipped with liquid soap and paper towel Prep cooler @ 4oC; inserts @ 5oC Reach in cooler @ 4oC Reach in freezer @ -19oC Chest freezer @ -19oC Drink cooler @ 4oC Hot holding at the pot stove @ 60oC or above Dishwasher @ 50ppm Cl on plate level The owner requested a change of use with the existing 2 compartment cleaning sink to a food prep purpose. The existing 1 compartment sink will be used for food cooling/preparing only. This proposal is only allowed under the 2 following conditions: 1. The dishwasher must be checked daily and the sanitizer concentration must be recorded on a log sheet daily. 2. If dishwasher requires a repair, the facility must be closed until the dishwasher is fully repaired. If the above condition does not meet in any situation, the above proposal is lifted and the 2 compartment sink must be used as a cleaning sink again.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-AENTQH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment