INSPECTION REPORT Health Protection JKWK-BH6T74

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 October 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container cooked beef brisket was stored above noodle boiling pot and was at 39.5C. This item was prepared 40 minutes ago. Corrective Action(s): Always store hot, potentially hazardous foods (PHF) at 60C or above. Do not store food products between 4C and 60C. PHF store between 4C and 60C for more than 2 hours wil have to be discarded. Reheat beef brisket to 74C and then place in hot holding unit to be held at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket and solution were observed to be dirty from use and had less than 100 ppm chlorine detected. Corrective Action(s): Ensure to change and remake sanitizer solution frequentely to allow proper sanitization of food contact surfaces. Change the bucket when the water appears dirty or at least once every 4 hours. Verify by testing with chemical test strip. 200 ppm chlorine solution is required. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open bag of starch was observed placed on the ground. Containers of syrup were stored directly on the ground. Corrective Action(s): Ensure all food products are stored off the ground with proper containers or lids. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor build up of food, syrup and dust observed under the ice machine. Corrective Action(s): Clean this area to prevent old debris build up and attraction of pests. Correction required this week. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and running water. Staff wash hands before commencing work and when required. Single use gloves are used after washing hands and discarded per use. Dishwasher final rinse at over 50 ppm chlorine at the plate. Chemical test strips in use. Food in general is protected from contamination. 2 hot holding units at 60C or above, meats and sauces. Rice cooker unit at 59.8C rice. Prep cooler at 3.2C bacon, counter cooler #1 at 2.6C noodles, #2 beef brisket at 4.0C, sausage cooler at 4.0C, freezer at -14.8C dumplings, dessert freezer at -14.4C strawberries, 2 black magic chef coolers at 4C syrup, one empty, milk cooler at 3.9C milk. Inside of ice machine is satisfactory and clean. Single use items and utensils are sanitary. Washrooms are sanitary with full stocked hand sinks. Fumehood is clean; maintenance is up to date and adequate. Valid Permit displayed in visible location.