INSPECTION REPORT Health Protection ECAO-BBWUD9

PREMISES NAME Hong Kong No1 Chinese Restaurant		Tel: (604) 456-0351 Fax:
PREMISES ADDRESS 5595 B Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE May 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joseph Mak		NEXT INSPECTION DATE May 13, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Frozen fish uncovered double stacked on the floor and under the 2-compartment sink Corrective Action(s): Discarded the top layer of fish that was double stacked Do not double stack foods without a cover. Do not store foods under sinks and on the floor 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large pot of Hot & Sour soup cooling in the back fridge -temperature at 32 deg C. Operator indicates it was cooked this morning at 11am. Operator indicates no ice bath was used and was put in the fridge directly. Corrective Action(s): Discarded soup Follow your Food Safety Plan for proper cooling Have your Food Safety Plan ready for the next inspection Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers and sharpening tool stored between the knife block and handsink -an unsanitary area Corrective Action(s): Dishwash the cleavers Store utensils in sanitary areas Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the kitchen -bucket sanitizer had a reading of 0 ppm Towels left on counters Corrective Action(s): Maintain towels in bleach sanitizer >100ppm Clean and sanitize all shelves and food contact surfaces in the kitchen Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pooling and storage of raw eggs observed again. This was cited back on the February 2018 routine inspection Corrective Action(s): Discarded the pooled eggs Do not pool and store raw eggs. Repeat infractions will require ticketing and or closure Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish thawing at room temperature Corrective Action(s): Do not thaw perishables at room temperature Follow your Food Safety Plan on proper methods for thawing Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen upper and lower shelves are not regularly cleaned and sanitized. Surfaces are sticky and food laiden over many weeks. Dry storage area laiden with food Corrective Action(s): Clean and sanitize these areas more regularly Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one on staff certified Corrective Action(s): REPEAT infraction Operator is to certify all employees in this course within the month. Submit copies of FOODSAFE Level 1 certificates and list of employees Violation Score:

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

Comments

Have your Food Safety and Sanitation Plans organized and ready for the follow-up inspection staff are to review the following items: -Cleaning and sanitizing food contact surfaces -Cooling Methods for perishable foods -Pooling of Eggs All fridges at or below 4 deg C Hot held foods at or above 60 deg C General sanitation good -no signs of pests -forward me a copy of the last pest control report Handsinks adequately stocked and clear for use