INSPECTION REPORT Health Protection DSOG-CNWW59

PREMISES NAME Chao Shou Wang		Tel: (778) 371-5033 Fax:
PREMISES ADDRESS 2113 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE February 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peng Jie		NEXT INSPECTION DATE 1 Month
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 = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Front surface sanitizer measured <10ppm chlorine bleach concentration. Staff prepared new sanitizer at >200ppm chlorine bleach concentration. Corrective Action(s): Ensure that all surface sanitizer is measured at 100ppm chlorine bleach concentration to adequately sanitize food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Cooked meat stews stored in the hot holding unit uncovered. Corrective Action(s): Cover the food with proper lids to prevent contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings observed underneath the cart neat the hot holding unit and beside the front chest freezer. - Live mouse inside the tincat live mouse trap. - One sticky trap soiled with dead cockroaches. Corrective Action(s): - Clean up the mouse droppings with appropriate sanitizer (1:10 bleach dilution solution). - Call the pest control company to dispose of the mouse. Recommend additional mice trap box (ie in the front of the store). - Discard the sticky trap. Install new traps. Violation Score: 9

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

Comments

- General sanitation satisfactory. - All handwash stations (front/back) equipped with hot/cold running water, liquid hand soap in a dispenser and single-use hand towels. - Two compartment sink available for manual warewashing. Sanitizer available at 100ppm chlorine bleach concentration. - Surface sanitizer available in designated bin in the back of the kitchen at 100ppm chorine bleach concentration. - Dry storage area has adequate space and wire racks. No food storage in the basement storage unit. No coolers or freezers in the basement storage unit. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Operating Permit with a valid decal posted. Temperature control: - All coolers < or = 4C - All freezers < or = -18C - Hot holding units > 60 - Working thermometers inside coolers.