Report No. DSOG-C6VT48

INSPECTION REPORT
Health Protection
DSOG-C6VT48

PREMISES NAME
Yang Guo Fu (YGF) Spicy Soup

Tel: (604) 419-4567
Fax:

PREMISES ADDRESS
1232/1233 - 4500 Kingsway
Burnaby, BC V5H 2A9

INSPECTION DATE
September 15, 2021

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Dian (Steven) Zhang

NEXT INSPECTION DATE
September 16, 2021

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	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Multiple food items in the display cooler (ie fish balls, imitation crab meat) stored at 8C.
Corrective Action(s): Store all foods inside a cooler that can maintain < 4C or on ice to keep foods cold.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: - Dishwasher dispensed 0ppm chlorine concentration at the time of the inspection. Multiple cycles ran. Utensils, plates, cooking equipment are not being sanitized properly.
- Significant build up of mildew and dirt inside the ice machine cover.
Corrective Action(s): - Use 2-compartment manual warewashing method to wash dishes while the dishwasher is being fixed. Re wash and re sanitize all utensils, plates, and cooking equipment.
- Clean the inside of the ice machine. First drain the ice machine, scrub with bleach sanitizer, air dry, then refill.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Food debris observed in the main handwashing station sink.
Corrective Action(s): Do not dump any food here. This is a designated handwashing station and must be used only for handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
Observation: Decal on Operating Permit is expired.
Corrective Action(s): Immediately post a valid decal on the Operating Permit.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up food debris/grease/dirt in the following areas:
- inside the meat cooler
- underneath the dishwasher
- underneath the 2-compartment sink

Multiple food items/equipment stored directly on the floor in the kitchen.
Corrective Action(s): Clean the areas noted above. Store all food items/equipment off the floor on wire racks or shelves in order to clean the floors.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher dispensed 0ppm chlorine concentration.
Corrective Action(s): Call for repair. The low temperature dishwasher must dispense adequate levels of sanitizer concentration. In the meantime, use SINGLE USE utensils, plates, and other bowls inside the restaurant.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Missing thermometers inside multiple coolers (ie upright cooler, meat cooler, display).
Corrective Action(s): Provide working thermometer (ie NSF certified) inside all refrigeration units. Recommended inside freezers.
Violation Score: 1

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

Comments

- General sanitation is satisfactory.
- Surface sanitizer available in white bucket in the main kitchen at >200ppm bleach concentration. Dilute to make ~100ppm chlorine concentration.
- Dry storage area has adequate space and wire racks.
- FOODSAFE trained staff on duty.
- Downstairs storage unit has only food containers, no food.
- No signs of pest activity.

Temperature control:
- All other coolers at < or = 4C
- All freezers at < or = -18C
- Immediately begin daily temperature log for all coolers. This will be verified during the next routine inspection. Template provided.

Note: Use only SINGLE USE utensils, plates, bowls during the time the dishwasher is fixed. An additional staff is needed inside the kitchen for manual warewashing and cleaning.