INSPECTION REPORT Health Protection LKIM-C3UQCB

PREMISES NAME Chef Hung Express		Tel: Fax:
PREMISES ADDRESS F4 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 10, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Annabelle Chen		NEXT INSPECTION DATE June 15, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 48

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Eggs observed to be cooling on counter upon arrival of inspector. Food item observed to be at temperatures of approximately 40 degrees Celsius. CORRECTED DURING INSPECTION - item moved to cooler unit. Eggs were cooled in container with closed lid. Closed lid does not allow for proper cooling as it contains all hot air and will not cool potentially hazardous food items quickly. CORRECTED DURING INSPECTION - ensure all cooling items are positioned with lids slightly open to allow for hot air to escape and cold air to penetrate cooling food item. . Corrective Action(s): Ensure food items that have been recently cooked are not held at room temperatures for indefinite time periods - do not store food items on counter during "lunch rush". Food items should be relocated to cooler unit and lids should be slightly open to ensure proper cooling occurs. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Two tubs of cooked broth found to be on floor upon arrival of inspector at temperatures of approximately 24 degrees Celsius (internal temperatures obtained) 2) Two tubs of cooked broth found to be located on stove top in large quantities. Items had been cooked earlier in the morning (at approximately 3am and 8am) and the burner was turned off. The temperatures of the food items were found to be at 55 and 45 degrees Celsius respectively. CORRECTED DURING INSPECTION - all items reheated to 75 degrees Celsius. . Corrective Action(s): The operation of the business needs to be re-examined. The operation can not involve leaving large tubs of cooked potentially hazardous food items to cool unmonitored overnight for indefinite time periods. The facility has 3 ice wands and sinks that could be used for an ice bath. Obtain a copy of your Food Safety plan and review with all staff. Potentially hazardous food items are not to remain at temperatures less than 60 and greater than 4 for longer than 2 hours. Discuss operation with all staff. . Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution observed in back kitchen area. Sanitizer solution found in front of kitchen found to be at concentrations of greater than 200ppm. Sanitizer solution can cease to be food grade once above 400ppm QUAT. Ensure daily testing. Rags found on various food preparation surfaces with 0ppm QUAT reading of sanitizer Lack of proper sanitizer testing strips - Iodine test strips available for use when sanitizer solution used is QUAT based solution CORRECTED DURING INSPECTION - Sanitizer solution was prepared by staff member according to manufacturer's directions. . Corrective Action(s): Obtain proper testing strips for facility. Ensure all staff are taught how to properly make sanitizer solution according to manufacturer's direction. Ensure sanitizer solution is changed often throughout the day and daily in the spray bottle. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen handsink observed to be blocked with dirty dishes during inspection. CORRECTED DURING INSPECTION - items removed. . Corrective Action(s): Ensure handsink remains freely accessible at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple Violations: - Raw meat stored over read to eat previously cooked meat items. - Rice paddle stored in room temperature water - CORRECTED DURING INSPECTION - rice paddle stored in ice bath. - Food (sugar) stored on floor . Corrective Action(s): . - Ensure all raw meat is stored below ready to eat food items - Rice paddles are to be stored in ice bath or cleaned and sanitized every 2 hours - No food item is to be stored on floor as this prevents cleaning and the bottom of the container can then be placed on top of prep surface therefore contaminating food preparation surface. . Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO the raw meat was observed to be thawing in two compartment sink. CORRECTED DURING INSPECTION - Cold water was added to sink. . Corrective Action(s): Ensure proper thawing of all potentially hazardous food items: - in cooler unit (less than or equal to 4 degrees Celsius) - in microwave - in cold water bath (less than or equal to 4 degrees Celsius) . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door observed to be open during inspection. . Corrective Action(s): Ensure backdoor remains closed at all times as mall has rodents. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Organize personal items. Personal items (bags, coats, purses, tooth brushes, etc.) found in various locations throughout. . Corrective Action(s): Ensure designated staff storage areas are utilized. The storage room has staff lockers for use - USE THESE ITEMS. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.9) Degrees at the dish - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan needs to be posted and available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place