INSPECTION REPORT Health Protection ZDER-BJ6VQJ

PREMISES NAME Chef Hung Taiwanese Beef Noodle		Tel: (604) 299-8548 Fax: (604) 299-3246
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE November 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 301 noted on Follow-Up inspection # ZDER-BJ52M9 of Nov-20-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: "Clean side" (Left) of low temp dishwasher is blocked by shelving unit and clean bowls. All clean dishes are being removed from the "Dirty side" (right). Correction: Ensure all clean dishes are removed from unit from the clean side (left). By bringing the dishes back through the dirty side they risk being contaminated. Re-locate/remove shelving unit and allow for the clean dish tray to be slid and removed completely front the left side. Correction date: immediately Code 302 noted on Follow-Up inspection # ZDER-BJ52M9 of Nov-20-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer available for sanitizing surfaces and wiping cloths during inspection. White bucket of soiled water noted under handsink from previous night. Bleach jug available Correction: Ensure all wiping cloths are kept in 100-200 ppm chlorine solution to be available to sanitize food contact surfaces. *REPEAT VIOLATION Correction date: immediately *CORRECTION ORDER ISSUED Code 402 noted on Follow-Up inspection # ZDER-BJ52M9 of Nov-20-2019 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff washed hands with single use disposable gloves on - washed then dried with paper towel and continued to next task Correction: Ensure all single use disposable gloves are discarded after each task and does not replace proper handwashing with soap and hot water and paper towel for drying. *REPEAT VIOLATION Correction date: immediately *CORRECTION ORDER ISSUED

Comments

Follow-up inspection to report #ZDER-BJ52M9 -All hot held foods noted > 60 C, no hot foods left out at room temp -Clean dishes are able to be removed from dishwasher on the "clean side" (left) of the unit. *Reviewed with operator that a final rinse with the spray wand is not required for dishes coming out of the dishwasher - let the sanitizer sit on the dishes until it is air dried -200 ppm chlorine bleach bucket available for wiping cloths during operation. *Ensure sanitizer solution is replenished/changed every 2 hours or sooner if it become cloudy/dirty *Ensure the wiping cloths have detectable sanitizer on them and not left out on counter to dry. *Review sanitizing and dishwashing practices with staff ***Violations have been corrected for this inspection however due to the repeat violations from past inspections the CORRECTION ORDER issued on Nov 20, 2019 is still in force. Maintain a high level of sanitation and do not repeat the violations noted from report #ZDER-BJ52M9 for the next routine inspection. If violations are repeated then progressive enforcement will followed with a ticket or compliance meeting.