INSPECTION REPORT Health Protection FEMI-CCUPNT

PREMISES NAME Singapore Hawker		Tel: (778) 941-7777 Fax:
PREMISES ADDRESS 120 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE March 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] 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 205 noted on Routine inspection # FEMI-CCSTWM of Mar-23-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: -Noted a # of deep containers of foods (chicken legs) with temp >20 oC -staff reported that these foods are in the process of cooling - Noodles noted in room temperature Correction: -For cooling ensure to follow FSP process- for chicken legs must be stored in shallow containers ( one layer of chicken legs) to cool down in cooler Cool from 60 oC to 20oC in <2 hrs - 20 to 4 oC in less then 4 hrs Use ice water bath, cooling stick and shallow metal containers to help for cooling- use timer to monitor - Cold foods must be stored at temp of <4 oC in cooler or on ice to maintain temp Code 301 noted on Routine inspection # FEMI-CCSTWM of Mar-23-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Take out containers noted stored in washroom -Dry goods ( sugar etc) were stored in dirty buckets Correction: -No food or food related containers to be stored in washroom Chemical , cleaning agent or none food related items can be stored in this space -Foods must be stored in clean containers Code 302 noted on Routine inspection # FEMI-CCSTWM of Mar-23-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags stored on counters - no surface sanitizer solution was available at time of visit. This is a critical violation and any repeated issue in future will result in enforcement (Ie: correction order, violation tickets ...) Correction: -Wiping rags must be stored in a sanitizer solution- store all wiping rags (after rinsing) in a bucket of sanitizer. Bucket of sanitize is required in each food prep area. * bleach solution is made Code 402 noted on Routine inspection # FEMI-CCSTWM of Mar-23-2022 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Noted staff wearing gloves and not changing them once it gets contaminated (touching cash register, contaminated surface or food ...) Correction: Single use gloves must be changed at any possibility of contamination

Comments

Most issues are fully addressed. -Foods are labeled in walk in cooler -Sanitizer buckets are avialbel at each food prep area -Washroom - no more take out containers ** Discussed glove use again- ensure staff are changing gloves (changing jobs, or food products or touching soiled surface ...) washing hands and putting a new pair of gloves ** Cooling procedures: noted ice bath with chicken legs (cooked) inside-- Do not put foods directly inside ice path- put in small SS container on top of ice bath also recommend getting ice wand for stew /stock/any liquid foods ** Discussed reducing inventory to help with storage shortage- ** store all products even in boxes or bucket off of floor in kitchen at least 6 inches off of floor and in walk in cooler (large buckets off of floor ) ** put timer for any foods that are kept temporary at room temp during cooking or cooling ** monitor temp/and sanitizer level and record in log sheet Please send a written report once all the above are fully implemented via email to the area insepctor: fatemeh.emami@fraserhealth.ca Another inspection will be conducted in a month