INSPECTION REPORT Health Protection CTIN-ANRTXR

PREMISES NAME Red 6 Restaurant		Tel: (604) 298-2022 Fax:
PREMISES ADDRESS 8 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE June 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Diana Zhang		NEXT INSPECTION DATE July 05, 2017
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One plate of cooked noodles syran wrapped and stored on counter at 22C; another small plate of cooked beef stored next to cooked noodles at 23C. Lunch rush is over, no customers at time of inspection. Corrective Action(s): Cooked noodles and beef both discarded. Ensure potentially hazardous food is stored at 4C or colder. Return ingredients to cooler when not in use instead of leaving it on the counter, or discard. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): a) Wet paper towel used to cover washed lettuce. b) Opened can of kettle corn was syran wrapped and stored in cooler. c) Several inserts of raw meat (e.g. fish, chicken and beef) were uncovered and stored on the top shelf of domestic cooler. Fruits and vegetables were stored on the bottom shelf. d) Ceiling light in kitchen over cooking area has no covers. Corrective Action(s): a) Discarded lettuce. Use clean paper towel to cover lettuce but never newspaper as this is unsanitary. b) Transfer opened cans of food into food grade containers. c) Cover all foods in cooler and rearrange so that raw meats are stored on the bottom shelf. d) Obtain plastic sleeves for ceiling lights to prevent physical contamination of potential broken lights going into food. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A box of raw chicken was observed being thawed on the ground and measured at 3-4C. Corrective Action(s): You must thaw food under cold running water or in cooler. Do not thaw food on the ground or at room temperature. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted behind chest freezers along kitchen. Chewed styrofoam pieces noted in chest freezer in dining room. Corrective Action(s): Remove droppings and monitor for pest activity. Replace screen door as per comment on code 305. If situation is not improved, professional pest control will be mandatory. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen is for flies as it is not secure (has a hole and moves when there is wind) and the sheets of screen net does not go all the way to the bottom of the door, allowing 2-4 inches gap on the bottom. There is a wooden board on the bottom of the door but this is not a permanent solution. Corrective Action(s): Remove all screen material and wooden board in the back. Install a proper screen door where there is no gap around perimeter of the door. Complete by follow up inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil used to line shelving units above two compartment sinks. Repeat. Corrective Action(s): Remove aluminum foil as this is not a washable, cleanable material. Shelving units should be wiped down with sanitizer regularly rather than relying on changing aluminum foil. Complete by next week. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Twelve seats were observed at premises but restaurant is using domestic dishwasher which has limit of 10 seats only for this setup. Corrective Action(s): Remove two seats so that there is only ten seats for public. If you would like to add seating, obtain approval from city and health department. FHA requires upgrade to commercial dishwasher for restaurants with over 10 seats and on reusable utensils. Violation Score: 1

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

Comments

General: Two compartment sinks operational, has soap, paper towel and hot, cold running water Domestic dishwasher in use - ensure sanitizing cycle is used No frying only boiler for noodles Soup simmering at 74C Rice: 62C Coolers: 2C Freezers: -14 to -18C Thermometers in place No food stored in cupboard outside of washroom Meat slicer is cleaned after use, reviewed procedure with operator Ice machine kept in sanitary condition; made ice is bagged and stored in freezer then emptied as needed Bleach sanitizer @100ppm *Dumplings are made by operator's parents and it is done at restaurant onsite. Discussed no food allowed to be made at home.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ANRTXR
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: 0.25 hour Specific comments: Sunfrie canola oil: 0% trans fat Guilin chili sauce, cock brand sweet chili sauce: 0% trans fat
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