INSPECTION REPORT Health Protection ECAO-ARKTJR

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 September 26, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuesong Duo		NEXT INSPECTION DATE October 03, 2017
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 = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Steamed rice at 23 deg C -unit found unplugged. Worker has no idea why it is not plugged Corrective Action(s): Discard rice. Leave the unit plugged in and hot holding the rice after cooking >60 deg C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer is filthy with food debris Corrective Action(s): Clean and sanitize meat slicer after each use -it must be thoroughly cleaned including the back of the blade Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsink in kitchen falling off the wall Corrective Action(s): Repair and secure handsink Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Add another multi-level shelf in the dry storage room. Some goods stored directly on the ground. 2. Fluourscent light bulbs in the kitchen have no shielding in case of glass breakage 3. Daily fridge temperature logs and dishwasher chlorine concentration logs not being maintained REPEAT INFRACTION Corrective Action(s): 1. Keep goods off the floor on your shelves. Lowest level must be >15cm off the floor 2. Obtain light covers (plastic tubing sheaths okay) 3. Maintain Daily logs for fridges and dishwasher Violation Score: 1

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

Comments

*NOTE: operator is to obtain Chlorine Test Strips for monitoring sanitizer solutions Temperature Controls: -Walk-in cooler 3 deg C (meat) -2-door undercounter 2 deg C (meat) -Preparation cooler 3 deg C (meat) -Condiment Preparation cooler in dining area 4 deg C (vegetable) -2-door bar undercounter cooler Chemical Controls: -Low temperature chlorine sanitizing dishwasher >50ppm as per test strips -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation In-Use Utensils: keep your rice scooper in ice water -no signs of pests -operator to post handwash, manual dishwash and fetal alcohol signs as directed -Note no pest monitoring program is in place -review Fraser Health pamphlet on pests in food service establishments -you should be monitoring for pests with mechanical traps (do not use any poison) Follow-up inspection next Tuesday for infractions cited