INSPECTION REPORT Health Protection ECAO-AS4TDA

PREMISES NAME Chongqing Liuyishou Hotpot		Tel: (604) 559-9888 Fax:
PREMISES ADDRESS 5507 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE October 13, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) George Xu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ECAO-AS3T8Y of Oct-12-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Wiping towels left on counters when not actively used No Chlorine Test Strips available to monitor sanitizer solutions)

Comments

-no food preparation observed in kitchen designated handsink and mop sink -operator to place sign for mop sink as a reminder -Operator using Time Sheet recording for buffet self service for all perishables -will be maintained by waitresses -Meat slicer cleaning instructions posted on the wall -noted clean and appears sanitized at time of inspection -Wiping towels left in sanitizer buckets when not in use -No eating/drinking observed in kitchen areas -no pooling of eggs + storage observed -Chinese/English versions emailed to manager -Thawing steps have been added to Food Safety Plan -Combo fridge has "out of order" sign -cleaning chemicals down and away from food -operator to add daily checks of dishwasher >50ppm chlorine residual -Operator to schedule shifts accordingly that at least 1 staff is FOODSAFE Level 1 certified -recommend having all staff certified here STILL TO DO: -wire rack lower levels in kitchen will be raised >15cm off the floor NOTE: operator is to use their mop for spills -do not use rags for cleaning up spills in dining area that is not practical for large spills -place your "wet" signs after mopping