INSPECTION REPORT Health Protection 244664

PREMISES NAME Singapore Hawker		Tel: (778) 941-7777 Fax:
PREMISES ADDRESS 120 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE August 19, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Reheated sauce and fish tofu in broth hot holding at 45.6C. Hot holding unit was unplugged. Food reheated at opening on the stove at 10am. Time of inspection is 11:30am. All hot potentially hazardous food must be above 60C to prevent bacterial growth. Reheat the sauce and fish tofu on the stove to >/=74C and hot hold foods above 60C. Operator reheated food on stove to >/=74C and turned on the hot holding unit. Food maintained >/=60C. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station near the hot holding unit blocked by containers of noodles. No soap available in the dispenser. Hand washing stations should be accessible for employees and free of barrier to wash hands, must be equipped with not/cold water, soap and paper towel to conduct proper hand washing. Remove the containers from the hand sink area and refill the soap dispenser. Operator removed the containers and made sink accessible, refilled soap dispenser Date to be corrected by: Corrected during inspection Corrective Action(s):

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Chicken being thawed in a bucket of cold water in the prep sink. Food needs to be thawed under cold running water, in the fridge at </=4C or microwave defrost and used immediately to prevent bacterial growth. Chicken must be thawed using one of the proper thawing methods. Operator moved the thawing item uynder the sink and thawing with running cold water. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score:

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

Comments

Hand washing stations in the front and near 2 compartment sink equipped with hot/cold water, soap and paper towel - Stand up freezer >/=-18C - Line cooler (3.6C) walk in cooler (3.4C) and prep cooler (3.9C) are </=4C - Hot holding unit beside the hand washing sink are holding meats at >/=60C (64.1C) - Bleach spray bottles labeled and available at the front and back with (200ppm) residue - Low temp dishwasher has 100ppm chlorine residual at the plate surface - Food is stored seperate from chemicals, labeled, dated and following FIFO. All food are being stored 6" off the ground. - General sanitation is good. Vent hood are clean. - No pest observed during time of inspection - Operator has food safe certification (exp. 2024) and permit posted - Covid-19 safety plan in place - all staff wearing mask/gloves - plexiglass in place at counter and tape marking of 2m - tables are 2m apart and 1 directional flow