INSPECTION REPORT Health Protection DSOG-CLFVF8

PREMISES NAME Fung Mai Kitchen		Tel: (604) 433-6520 Fax:
PREMISES ADDRESS 2301 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE November 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wei Peng Pan		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Chopped vegetables stored at room temperature. - Cooked rice noodles stored at room temperature. - Garlic in oil sauce stored at room temperature. Corrective Action(s): Store all food items noted above inside the cooler at < or = 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Deep fryer being use on prep table without proper ventilation hood. Corrective Action(s): Immediately stop cooking with the deep fryer. Move the deep fryer under proper ventilation system or remove the noted equipment from the kitchen. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Missing thermometer inside the middle upright cooler. Corrective Action(s): Provide a working thermometer inside the noted upright cooler. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - Front/back main handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine bleach concentration. - Surface sanitizer available in designated bins at 100ppm chlorine bleach concentration at front of kitchen. - Dry storage area has adequate space, shelves, cabinets. No coolers/freezers inside the basement storage room. - No signs of pest activity. Recommend additional mouse trap in the back of the kitchen. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - All hot holding units (back) > 60C - Rice cookers > 60C - Working thermometers inside all other coolers.