INSPECTION REPORT Health Protection KLIU-CACVBT

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 January 4, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Dian (Steven) Zhang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One tub of potato noodles was at 7C as per probe thermometer. All the ice inside had melted. Correction: more ice was added at time of inspection, temperature dropped to 2C. > Please ensure all rehydrated items remain at 4C or colder at all times. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Food Complaint inspection # KLIU-CA8UQP of Dec-31-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Rehydrated food items stored on 2nd level of display cooler are ranging from 11C to 15C. This has been previously coded on past routine inspections. Correction: All potentially hazardous foods (rehydrated items) must be stored at 4C or colder. Relocate these items to the 1st level or store on ice. Date to be corrected by: immediately. **Follow-up inspection will occur to verify storage temperature.

Comments

Follow-up to inspection report #KLIU-CA8UQP: > Rehydrated noodles stored on 2nd level of display cooler are now stored in an ice bath - temperatures at the time were 4C or below with the exception of 1 tub of "potato noodles" that was at 7C (see violation). > Discussed methods for keeping these items stored at 4C or colder: > Recommend storing items ON ice rather than simply adding ice to water. > Store less food using less water and more ice. Tubs that were holding more food than others were warmer. > Pay more attention to the consumption of these items; may need to replenish more often than 2 hours. > Glass dividers throughout dining room have been cleaned. > Noted hand sanitizer available at entrance. Observed staff reminding customers to use sanitizer before using self-serve station. > Discussed physical distancing for dine-in tables. Patrons must remain at least 2m apart measured from the back of the chair to the back of the chair and between tables. Signature not obtained due to COVID protocols. Report reviewed with staff on site.