INSPECTION REPORT
Health Protection
ECAO-B3NSRM

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
August 15, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Yuesong Duo
NEXT INSPECTION DATE
August 16, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Issue Closure Order


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 70

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Walk-in cooler showing air temperatures between 11 -15 deg C
Internal Temperatures: tofu 11.8 deg C, sauce 12.8 deg C, sprouts 12.6 deg C

Corrective Action(s): Discard all the perishable foods in the Walk-in cooler: proteins, eggs, hydrated noodles, tofu etc.
Violation Score: 25

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): -Low temperature dishwasher showing 0ppm chlorine sanitizer residual -observed the sanitizer vat is almost empty

-Sanitizer bucket for cloths in kitchen showing 0ppm chlorine residual-
Corrective Action(s): -Repair dishwasher

Do not use the washer until it is repaired

Manual dishwash in the meantime

Once the washer is repaired you are to re-wash ALL dishware and utensils even if they have been cleaned to ensure they are properly sanitized.

-Maintain sanitizer solutions minimum >100ppm chlorine residual as per test strips -operator is to wipe down all food contact surfaces in the kitchen
Violation Score: 25

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Female public washroom has no paper towels coming out of dispenser -empty
Corrective Action(s): Handsinks must be adequately stocked and in good working order at all times:

Paper towels dispensed, pumped soap, hot/cold water and clear for use
Violation Score: 5


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walk-in cooler showing internal food temperatures between 11-15 deg C

Low temperature dishwasher 0ppm chlorine sanitizer residual
Corrective Action(s): Repair both units
Violation Score: 15


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

Comments

Business is to close immediately to repair Walk-in cooler and dishwasher -operator phoned repairman and will be coming later today.

Operator requests follow-up inspection tomorrow at 11am

Note: this is the second year in the row where you have been closed due to public health concerns. A Compliance Meeting with the supervisor is required as part of the escalation of enforcement for your business. A meeting at the Health Office will be scheduled where the owner and food manager are to attend.


TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-B3NSRM
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