INSPECTION REPORT
Health Protection
ECAO-AVGVPL

PREMISES NAME
Chong Qing Qin Ma Hot Pot Restaurant
Tel: (778) 895-3333
Fax:
PREMISES ADDRESS
4992 Newton St
Burnaby, BC V5H 2E3
INSPECTION DATE
January 29, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Yuesong Duo
NEXT INSPECTION DATE
February 05, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Ice machine cavity has mold.
Corrective Action(s): Discard ice and clean + sanitize cavity more regularly to prevent the buildup of mold
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Men's public washroom has no paper towels in dispenser

Kitchen automated handsoap not working at handsink
Corrective Action(s): Replenish paper towels

Repair handsoap dispenser -place pumped soap bottle in the meantime
Violation Score: 5


Non-Critical Hazards: Total Number: 4
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Mold on walls of Walk-in cooler
Corrective Action(s): Clean and disinfect all walls of Walk-in cooler and when mold appears
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Table next to preparation cooler in kitchen is raw wood

Table for dishes and utensils in dining area is raw wood
Corrective Action(s): Raw is not a cleanable material -any spills will be absorbed into the material.

Paint with an oil-based paint or cover with plastic liners that are cleanable (smooth, non-absorbent, non-toxic, easily cleanable)
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Ice machine leaking water -pooling water underneath
Corrective Action(s): Repair -mop as needed
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Stove light is missing shatter shield
Corrective Action(s): Replace
Violation Score: 1


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

Comments

Temperature Controls:
-Walk-in cooler 3 deg C
-2-door undercounter 3 deg C
-Preparation cooler 2 deg C
-2-door bar undercounter 3 deg C
-Outside preparation cooler for dining self-service 4 deg C

-steamed rice 68 deg C

Chemical Controls:
-Low temperature chlorine sanitizing washer >50ppm as per test strips
-Sanitizer buckets >100ppm chlorine residual

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Daily tracking sheets maintained for fridges, and mechanical washer

General Sanitation
-Meat slicer is disassembled, cleaned and sanitized every 3-4 hours
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-AVGVPL
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:
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