INSPECTION REPORT Health Protection RLAM-BD2U7L

PREMISES NAME Fung Mai Kitchen		Tel: (604) 433-6520 Fax:
PREMISES ADDRESS 2301 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE June 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wei Peng Pan		NEXT INSPECTION DATE June 18, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Butcher knives stored on the side of the wooden cutting board. This is not a sanitary surface for storing utensils that come into contact with food. Corrective Action(s): Re-clean knives and store them in a sanitary manner. Date to be corrected: immediately Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher hooked up to no-name brand bleach. This is not an acceptable sanitizer as the label states it is not for house hold cleaning. Corrective Action(s): Switch dishwasher to an acceptable brand of bleach. Date to be corrected: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bowl lids found in the front handwashing sink. Handwashing sinks are to be used solely for handwashing purposes. Corrective Action(s): Remove bowl lids from the handwashing sink. Date to be corrected: today Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Side of cutting board is not an acceptable storage for clean cutting knives. Knives that come into contact with food must be stored in a sanitary manner. Corrective Action(s): Do not store knives on the side of the cutting board. A cleanable knife holder or knife magnet must be used. Other methods of storing the knife can be used if proven to the district Environmental Health Officer that sanitary storage can be achieved. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwashing stations equipped with liquid soap, paper towel, and hot water -Foodsafe certificate available -Reminder to keep pest control reports available for review -General sanitation is adequate -Coolers measured 4C or less -Locker storage is acceptable -Freezers measured -18C or less -Bleach buckets measured 100ppm -Hot holding of rice and congee measured above 60C -Dishwasher maintains 50ppm chlorine -Note: No chlorine test strips on site. Provided some to operator until they can restock. -Note: New probe thermometer will need to be purchased as the current one has broken