INSPECTION REPORT Health Protection DSEA-AX9VB9

PREMISES NAME Chef Hung Taiwanese Beef Noodle		Tel: (604) 299-8548 Fax: (604) 299-3246
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE March 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice noodles being re-constituted at room temperature. Corrective Action(s): Move noodles to a working cooler unit. All cold potentially hazardous foods must be maintained <4 degrees C Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pot of soup/stock for cooking meats found underneath table adjacent to prep sinks. product measured 34 degrees C Corrective Action(s): Discarded. ensure that all hot potentially hazardous foods are kept >60 degrees C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: large amount of food debris observed between wall and prep cooler. Underneath prep coolers found to have a build up of food debris. Corrective Action(s): Ensure that equipment is removed from walls and hard to reach areas are cleaned on a more frequent basis. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =double door undercounter coolers (4C, 4C, and 4C), prep cooler (4C), bar area undercounter cooler (4C), and bar coolers (4C and 4C) measured < 4 degrees C =Upright freezer measured -19 degrees C =Rice hot holding (61C), beef hot holding (68C), and soup hot holding (90C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff FOODSAFE certification verified =Permit posted in a conspicuous location