Fraser Health Authority



INSPECTION REPORT
Health Protection
233815
PREMISES NAME
Canada Cygnet Hot Pot		Tel: (778) 285-2090
Fax:
PREMISES ADDRESS
105 - 1123 Westwood St
Coquitlam, BC V3B 4S4		INSPECTION DATE
April 25, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Chen Han		NEXT INSPECTION DATE
April 27, 2022
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 3
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Rice in warmer temped at 54C. Manager advised rice put in 30 min before inspection and it will be consumed in the next hour. Rice was microwaved 8 min before putting in the warmer
Date to be corrected by: Today
Corrective Action(s): Ensure rice is held at >60C at all times in the warmer. Follow proper reheating process and only reheat once. Ensure to turn on the warmer and that it operates at the correct temp (>60C) before putting rice in.
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1) Knife holders (container and magnet) had food debris and oil build up. Manger indicated those were cleaned once a month. This can lead to cross contamination with clean knives
2) All the fridge surfaces in the kitchen area and lower shelf legs were covered with food debris and grease. These are attractants to pests
Date to be corrected: Today
Corrective Action(s): 1) Clean and sanitize knife holders every day or as needed, and maintain those in sanitary condition
2) Thoroughly clean and sanitize the surfaces mentioned above. Ensure these are cleaned and a regular basis to maintain sanitation.
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the kitchen at the time of inspection. Manager prepared a sanitizer solution at 200ppm chlorine in a bucket.
Corrective Action(s): Ensure to have sanitizer solution available at all times and at correct concentration. Change solution every 2 hours/ as needed throughout the day

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Several containers of chopped vegetables stored in the prep coolers were uncovered. This could lead to cross contamination.
Corrective Action(s): Ensure food stored in containers are covered when not in use to protect from contamination.
Violation Score:

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

Had wash station equipped with hot and cold running water, soap and paper towel
High temp dishwasher achieved 72C at plate level after final rinse
General sanitation satisfactory, no signs of pests
All coolers temp <4C, all freezers temp <-18C
Ice machine maintained in sanitary condition
Exhaust hood service coming up next week