INSPECTION REPORT Health Protection JCRH-CUYU4P

PREMISES NAME #CHIBOP		Tel: (604) 566-5971 Fax:
PREMISES ADDRESS 3 - 1805 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE August 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Minjin Lee (Bella)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Temperature of cooked beef and pork in small inserts in hot holding unit were <60C. - Temperatures checked with probe thermometer. Beef 56.2C, Pork 54.2C - Inserts were observed to be stacked inside larger insert and not directly in hot holding unit. Corrective Action(s): - The above food items were reheated to above 74C and returned to inserts placed directly in hot holding unit. - Do not double stack inserts in hot holding unit. Place inserts directly in hot holding unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - 0ppm chlorine detected in solution where in use wiping cloths were. Additonal in use wiping cloths were noted on counter with Oppm chlorine detected on them. - Staff reported chlorine solution was prepared in the morning and had not been replaced. Corrective Action(s): - Keep in use wiping cloths in sanitizer solution (100 to 200ppm chlorine) to prevent microbial growth on wiping cloths and prevent cross contamination of surfaces. Ensure solution is changed throughout the day to ensure required concentration is maintained. Use test strips to verify. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Grease/grime noted on floor between grease trap and wall in back dishwashing area - Gap noted around piping to grease trap in back dishwashing area Corrective Action(s): - Clean up grease/grime which can be a food source or attractant for pests - Fill gaps with steel wool (or similar) to prevent pest entrance. To be corrected by: 30-Aug-2023 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present. No staff on duty have Foodsafe level 1 certification. Corrective Action(s): - In the Operator's absence, at least one staff present must have Foodsafe level 1. Ensure that an adequate number of staff have completed Foodsafe level 1 to ensure requirement is met. Violation Score: 1

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

Comments

- Overall sanitation satisfactory. - Handsinks were supplied with liquid soap and paper towel - Coolers were operating at 4C or colder - Freezers were maintaining food products in a frozen state. - Hot held rice (rice cookers) was >60C - Hot held black bean sauce and soup broth in inserts directly in hot holding unit were >60C. Exceptions noted in violation above. - Tongs and bowls used for sauces for chicken are cleaned and sanitized every 4 hours. - Foods were wrapped/covered to prevent contamination - Raw meat and raw eggs were stored away from or beneath ready to eat items - Most food items were stored on shelving >15cm off of the floor. Some products which staff reported were recently delivered were noted on the floor - ensure these items are put away on shelving. Keep floors clear to allow for cleaning and monitoring for any pest activity. - High temperature dishwasher was operational and met required temperature to sanitize dishes (71C or higher at dish surface, 82C on gauge). Temperature at dish surface: 78.9C - Bleach sanitizer solution present in spray bottle measured 200ppm chlorine. - No signs of pest activity noted. Note: Staff on duty reported premises does not currently have an pest monitoring control program or regular pest control service. A pest control program should be in place which includes placement of traps and routine monitoring so that should any pest issues present, they can be identified and addressed promptly.