INSPECTION REPORT Health Protection FEMI-CXSS3V

PREMISES NAME Singapore Hawker		Tel: (778) 941-7777 Fax:
PREMISES ADDRESS 120 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE November 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer detected from the bucket with wiping rags beside cooking/prep area . Corrective Action(s): Ensure all buckets has enough sanitizer at all time. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cooking utensils were stored in hand washing sink at time of visit. Corrective Action(s): Hand washing sink must be available for ONLY hand washing- Do not store or wash anything in hand washing sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats noted above sauces in walk in cooler Corrective Action(s): -Re arrange the walk in cooler so raw meats are not above sauces or veg or any ready to eat products . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Too much stuff on the floor. Corrective Action(s): Organize and store all on shelving at least 6" off of the floor to aid cleaning and monitoring for pests. Violation Score: 3

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

Comments

-All coolers and freezers temp are satisfactory ( <4 oC and < -18 oC respectively) -All hot holding units temp >60 oC -Bleach in bucket in front >100 ppm -Dishwasher bleach residue >100 ppm -Paper towel, liquid soap are available at hand washing sinks -Test strips are available -Ice machine appears clean , ice scope are kept out of ice machine ** Temp log sheet on place - missing data not up to date- record daily data on the log sheet ** Remind food handler re: proper usage of gloves - change and wash hands after any contamination. ** Regarding room temp storage of high risk foods ( sprouts, eggs, cooked noodles ) ensure to keep timers max 2 hrs storage. Address the noted issues and send a report to the attention of the area inspector no later then Nov 23-2023