INSPECTION REPORT Health Protection ZDER-BRLLWF

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 July 16, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Ticket Issued	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 Routine inspection # ZDER-BRKMWV of Jul-15-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dirty kitchen and dishware 1. Dirty cooking pan left on grill 2. 2 dirty bowls left on counter 3. Blender at bar is sticky (after cleaning in prep sink by staff) 4. Dry cloth left on dirty counter 5. "Clean side" of dishwasher is blocked by dish storage rack Correction: Ensure all dirty dishes are placed in the dishpit after use. Do not leave or store dirty dishes. Clear the "clean" side of the dishwasher to allow the clean dishes to be removed without being contaminated by the "dirty" side. *Repeat violation* Correction date: immediately Code 302 noted on Routine inspection # ZDER-BRKMWV of Jul-15-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer solution available in back kitchen. 2. When sanitizer was being prepared after being asked by EHO, staff grabbed F.O.G. Cleaner (oven cleaner) solution to prepare sanitizer solution = 0 ppm chlorine detected 3. Front of house / bar sanitizer bucket with wiping cloths available next to 2 jugs of bleach - solution noted at 0 ppm chlorine. 4. Low temp dishwasher has sanitizer in jug and is being dispensed into dishwasher during operation - <10 ppm chlorine being detected after final rinse Correction: Ensure sanitizer solution is available during operation at 100 ppm chlorine with clean wiping cloths. All food contact surfaces and dishes must be maintained in sanitary condition. Correction date: immediately ***Repeat violation ***Correction order issued on Nov. 20, 2019 still in force - progressive enforcement required ***Ticket will be issued for this repeated violation Code 402 noted on Routine inspection # ZDER-BRKMWV of Jul-15-2020 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: No handwashing noted during inspection Gloves being used in place of handwashing Staff unable to locate paper towel dispenser at bar handsink behind clutter Staff unable to demonstrate proper handwashing practices Staff unaware of handwashing requirements during operation of a food establishment Correction: Ensure staff are washing hands regularly during operation. Wash hands at the start of a shift and during as needed between tasks. Gloves do not replace proper handwashing. Do not wear gloves while washing hands. Educate staff on proper handwashing practices. Correction date: immediately *Repeat violation *Correction Order issued on Nov. 20, 2019 still in force *Ticket will be issued for repeat violation and not complying with a Correction Order

Comments

Follow-up inspection to report #ZDER-BRKMWV -Reviewed previous inspection report violations with manager -Concerns shared about food safety and sanitation knowledge of staff when manager is not onsite -Low temp dishwasher repaired and noted 100 ppm chlorine -Sanitizer buckets noted at 100 ppm chlorine at front bar and back kitchen with wiping cloths -Increased cleaned noted through out facility - additional areas noted and reviewed with manager during inspection -Back door closed during inspection -Floor tiles and back hall wall repairs discussed -Training and communicating food safety and sanitation plans with staff reviewed -Discussed new requirements of a Covid Safety Plan - reviewed guidelines and signage that can be provided by FHA to assist with development of plan. *Provided a copy of WorkSafeBC Covid Safety Plan template (Chinese version) & 2 pager covid guidelines. EHO will email additional resources to manager -Masks in use by both manager and staff during inspection -Hand sanitizer available on barrier table in front of POS -Still take out only at this time. Reviewed options for customers while they wait for pickup for walk ins. ***Generate a Covid Safety Plan and post it on-site - ensure staff are made aware of this plan and flow it. ***Correction Order issued Nov. 20, 2019 still in force and inspection report #ZDER-BRKMWV indicated the same critical violations ***Violation Ticket #AH00914996 issued and received by manager