INSPECTION REPORT Health Protection ECAO-AY7SV5

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 April 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuesong Duo		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -Lemon scented bleach used as a sanitizer for food contact surfaces. -Stove light AGAIN has no shatter shield -this has been mentioned in a previous spot-check inspection -Bowls are used for bulk foods Corrective Action(s): -Do not use scented bleach for food contact surface sanitizers -only use regular household bleach -Place shatter shield on glass bulb at stove -NOTE: repeat infractions will require increased enforcement such as ticketing -operator to verify shatter shield in place via email by next week: eric.decastro@fraserhealth.ca -Use scoopers with the handle up lodged in the bulk food to better prevent contamination Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cellophane is used as cover for food preparation surfaces at preparation cooler for condiments to ease cleaning Corrective Action(s): Do not cover preparation surfaces with cellophane (or any food grade wrap). You must be cleaning and sanitizing these cleanable surfaces as needed throughout the day Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some dates are missing for Daily Log sheets for fridges and low temperature dishwasher Corrective Action(s): You must be checking at least daily your fridge temperatures and dishwasher chlorine sanitizer concentration to better ensure they are in good working order Violation Score: 1

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

Comments

Temperature Controls: -Condiment preparation cooler 4 deg C -2-door bar cooler 3 deg C -Walk-in cooler 2 deg C -2-door undercounter 2 deg C -Kitchen preparation cooler 4 deg C -Steamed rice 64 deg C Chemical Controls: -Low temperature chlorine sanitizing dishwasher >50ppm as per test strips -Sanitizer buckets maintained >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay In-Use Utensils and meat slicer maintained in ice water and washed at least every 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AY7SV5
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