INSPECTION REPORT Health Protection LKIM-CXBSWF

PREMISES NAME Chinese Taoism Kuan-Kung Assocation		Tel: (604) 568-9880 Fax:
PREMISES ADDRESS 3426 Smith Ave Burnaby, BC V5G 2T3		INSPECTION DATE November 6, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jeffrey Yu		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed on vegetable slicer. . Corrective Action(s): Ensure all items are sanitized in dishwasher prior to use as facility has ongoing rodent infestation. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Ongoing rodent infestation. Rodent droppings observed. . Corrective Action(s): Continue to monitor for rodents. Follow recommendations of pest Control company. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in chemical storage area. . Corrective Action(s): Clean and sanitize affected areas. Wet affected areas with 200ppm Chlorine or equivalent. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. . Corrective Action(s): Currently facility is not in operation. Ensure dishwasher is fixed immediately and prior to any events. Obtain thermometer capable of measuring and displaying maximum temperature. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - 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 71 (71) Degrees Celsius at the dish - Sanitizer solution in use in spray bottles and at concentrations of 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - 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 - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: unable to check hot holding unit at time of inspection as not in operation. NOTE: Dishwasher took multiple runs and did not achieve adequate temperature of minimum 71 degrees Celsius at the plate. Ensure staff allow enough warm up time prior to use. Facility not currently using kitchen. Obtain a digital read thermometer that is capable of showing the maximum temperature to monitor the internal temperature of the machine. Do not use dishwasher as it does not sanitize. Do not use dishwasher until such time as it is repaired. NOTE: Any modifications or renovations to kitchen must seek Health Approval from Fraser Health Authority. Ensure floorplans are submitted to FHA prior to construction. Plans in PDF form may be emailed to EHO directly.