INSPECTION REPORT Health Protection JMAA-BLRUP4

PREMISES NAME Tofun Fusion Hot Pot		Tel: Fax:
PREMISES ADDRESS 14 - 3189 King George Blvd Surrey, BC V4P 1B8		INSPECTION DATE February 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yue Li		NEXT INSPECTION DATE February 20, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottle contained >>> 200 ppm QUATS. Corrective Action(s): Spray bottle was re-made and contained 200 ppm QUATS. Ensure that you have sanitizer available at the front and at the back of house at all times. If a QUATS solution looks pink, it is highly likely that it is much too concentrated. Use test strips to verify that the QUATS solution is at 200 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Cans observed being used after being opened. 2. Raw products observed stored above vegetables and lettuce. 3. Interior of ice machine has not been recently cleaned at the interior lip and requires additional maintenance and cleaning. Corrective Action(s): 1. Transfer content of the cans to a food grade plastic container with a lid. 2. Raw products should be placed underneath vegetables and lettuce. Re-arrange and re-organize cooler. 3. Empty the ice machine and follow the cleaning and sanitizing instructions specified on the machine. Date to be corrected by: End of day today Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken wings and shrimp placed outside at room temperature to "defrost" for marinating. Employee then placed chicken wings under cold running water, which resulted in splashing of said water in the vicinity. Corrective Action(s): Defrost chicken under smaller batches and inside of the cooler unit. If the chicken doesn't defrost fast enough, you may place the chicken in a sealed bag and defrost it under cold running water or cold tap water, changing it out every 30 minutes. Operator was requested to immediately sanitize the dishpit vicinity thoroughly at time of inspection. Violation Score: 5 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap noted at back door due to a bent door. Corrective Action(s): Remove the gap and ensure that the back entrance is sealed when the door is closed to prevent entry of pests. Date to be corrected by: February 20, 2020 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Additional cleaning required in the following areas: 1. Underneath cook lines and underneath the dishpit 2. Along the door handles of the coolers and freezers Corrective Action(s): Clean and degrease aforementioned areas. Keep and maintain your premise in good sanitary condition. Date to be corrected by: February 20, 2020 Violation Score: 3

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

Comments

Routine inspection conducted of bubble tea / hotpot food service establishment. The following observations were noted at time of inspection: 1. Temperatures - Glass-door cooler in kitchen at 4C or less - Undercounter coolers at 4C or less - Stand-up freezer units at -18C - Hot-holding unit holds kimchi soup at 60C or greater. Monitor the hot holding unit to ensure that it hot-holds at 60C or greater - No temperature logs were maintained. A reminder that daily temperature checks help you ensure that your equipment is functioning 2. Hygiene and sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - QUATS dispenser releases 200 ppm QUATS. A reminder that you should have test strips to check your QUATS concentrations daily - High-temperature dishwasher sanitizes at 79C at the plate (Minimum: 71C) - Ventilation canopy in satisfactory sanitary condition 3. Storage Practices - Food products stored at least 6" off the floor - Chemicals stored in designated areas underneath 3-compartment sink 4. Pest Control - No evidence of recent, visible pest activity noted at time of inspection 5. Administrative - Operator has FoodSafe 1 Certification (Expiry: Aug 2022) - Permit posted at front-of-house