INSPECTION REPORT Health Protection ECAO-BQVR9X

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 June 24, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuesong Duo		NEXT INSPECTION DATE July 02, 2020
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: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish balls stored on top of preparation cooler inserts -internal temperature at 10 deg C and have been there for >2hours as per operator Corrective Action(s): Discarded the fish balls. Store foods below insert rims at the preparation cooler (fill-line not to be exceeded) Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler has a build-up of mold on the walls and ceiling. Walk-in cooler wire shelving has a build-up of grease and food debris Corrective Action(s): Clean and sanitize Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): AGAIN pass through window from kitchen blocked off by meat slicer. Corrective Action(s): Use your pass through window to reduce cross-contamination via the doorway Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-compartment dishwash sink is leaking hot water Corrective Action(s): Repair and seal the leak Violation Score: 3

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

Comments

Temperature Controls: -Condiment preparation cooler 3 deg C -2-door bar cooler 4 deg C -Walk-in cooler 3 deg C -2-door undercounter 3 deg C -Kitchen preparation cooler 4 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 -AA Pest Control comes in monthly -operator to email me the last work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access COVID-19 Protocol Review -menus are single-use and discarded after use -masks worn by workers as they cannot practically physical distance 2m -reviewed dining allowances -2m apart -NOTE the booth dividers are adequate back-to-back -maximum occupancy 10 posted -No sick warning sign posted at front and back door -copy provided -Self-serve condiment area MUST have a sanitizer dispenser for customer use (should also place a sign indicating it's use)