INSPECTION REPORT Health Protection ECAO-BF7SRK

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 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yuesong Duo		NEXT INSPECTION DATE 4 Months
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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: One open can of condensed milk in the bar cooler Corrective Action(s): Discard can. Once a food can is opened empty out the contents into a washable container as the the can will begin to rust thereby contaminating the food Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: One bag of frozen squid observed sitting on counter -food temperature -3 deg C Corrective Action(s): Do not defrost foods at room temperature -operator placed back in the Walk-in cooler Violation Score: 1 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One multi-level shelf in dry storage room -lowest level is too close to the ground Corrective Action(s): Raise the lowest level at least >15cm to enable cleaning underneath and monitoring of pests Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door undercounter 3 deg C -Preparation cooler 3 deg C -2-door bar undercounter 4 deg C -Condiment preparation cooler 4 deg C Chemical Controls: -Low temperature dishwasher final rinse >50ppm chlorine residual -Sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer Meat slicer clean and appears sanitized -taken apart and cleaned every 4 hours as per operator -okay that is the minimum General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -AA Pest Control comes in monthly -maintain their services and follow their directions Professional pest control comes on a regular basis: Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access