INSPECTION REPORT Health Protection RWOG-D4SUVD

PREMISES NAME Chongqing Liuyishou Hotpot		Tel: (604) 559-9888 Fax:
PREMISES ADDRESS 5507 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE April 29, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Cathy Wu		NEXT INSPECTION DATE April 30, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 77

Critical Hazards: Total Number: 5

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Food is being re-heated in the hot holding unit. Food discarded. Corrective Action(s): Food must be re-heated to at least 74C before putting foods in the hot holding unit. The hot holding unit must already be at 60C prior to adding food. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Self-Serve Area: - lower shelf cooler: 12C - upper shelf cooler: 11C - dessert jelly and purple rice sweet soup: 12C - cut fruit (orange and melon): 10-12C Kitchen Hallway - prep cooler closer to glass door cooler not working, foods measured 8-10C Kitchen - food double stacked in prep cooler measured 8C Corrective Action(s): Discard all potentially hazardous foods. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried chicken, buns, fried rice measured 30C Corrective Action(s): Food must be hot held at 60C or higher. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer only available in spray bottles. Wiping cloths kept on counters. 2) Sanitizer (Keako Repopulate) purchased by manager states it is not for food contact surfaces. Use bleach and water 3) Rice scoop stored in ice water 4) Ice machine in kitchen hallway has mildew buildup Corrective Action(s): 1) Ensure there are buckets of bleach sanitizer available. Keep wiping cloths in sanitizer when not in use. 2) Cease using this sanitizer. Use bleach and water (1tbsp bleach in 4L of water) 3) Rice scoop must be stored in ice water. 4) Clean and sanitize ice machine Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station had food and basket in basin. Corrective Action(s): Handwashing station must be clear at all times and easily accessible. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Delivery of food is stored outside 2) Ice scoop stored directly in ice 3) Raw meat stored uncovered in glass freezer Corrective Action(s): 1) Move delivery of food inside. Do not store any food outside, especially in the non working cooler. 2) Store ice scoop in clean dry container outside of ice machine 3) Cover all foods in storage Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Pest report noted 4 mice removed. Corrective Action(s): Clean and sanitize entire premises. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door wide open at time of inspection. Corrective Action(s): Keep back door closed or install screen door. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Black mould noted on walls. Cobwebs noted above ventilation hood. Corrective Action(s): Clean and sanitize entire kitchen. Violation Score: 3

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

Comments

CLOSURE ORDER ISSUED General - handwashing station stocked with soap, paper towels and hot and cold running water - dishwasher dispensed 50ppm chlorine at final rinse cycle - bar glasswasher dispensed 12.5ppm iodine - staff on-site had valid FOODSAFE Level 1 - however, food safety knowledge requires improvement Temperatures: Self-Serve Station: - sliding glass door pop cooler 4C Wait Station - upright cooler 3C - keg cooler 4C - ice cream freezer -7C Kitchen Hallway - upright freezer -7C - glass door freezer: -26C - prep cooler closer to hallway: 4C - sliding glass door cooler 4C Kitchen - three door undercounter cooler 3C - prep cooler 1C - Frigidaire freezer -19C - Aquafina cooler 2C - hot held soups at rolling boil on stove