Fraser Health Authority



INSPECTION REPORT
Health Protection
DNGG-CRRR4U
PREMISES NAME
Chef Hung Beef Noodle Restaurant		Tel: (604) 249-8548
Fax:
PREMISES ADDRESS
109 - 9055 University High St
Burnaby, BC V5A 0A7		INSPECTION DATE
May 12, 2023		TIME SPENT
0.58 hours
OPERATOR (Person in Charge)
Chun Lu Mao		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
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: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - The following areas require cleaning:
- Grime and food debris accumulation under dry storage shelving. Especially at floor/ wall joints.
- Grease accumulation between deep fryer and flat top grill.
- Grease accumulation behind deep fryer and flat top grill.
Corrective Action(s): - Thoroughly clean above-noted areas. [Correction Date: 19-May-2023]
Violation Score: 3

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

- Kitchen undercounter cooler (closest to wall): 4C
- Floor tiles under cooking equipment have been repaired.
- Required cleaning (unless otherwise mentioned) has been completed.
**Continue to work on maintaining a higher level of sanitation throughout the premises. Follow your Sanitation Plan.

**Ensure that outstanding violations are corrected by the noted correction date.
- Replace missing ceiling tiles. [Correction Date: 17-May-2023]


Note: Operator has proposed to store blanched vegetables in ice (≤4C) until ordered. When ordered, blanched vegetables are reheated then served.
**Submit a Food Safety Plan for vegetables by 19-May-2023.

The written procedures must include:
1. Critical Control Points
2. Critical Limits
3. Monitoring Actions (procedures to be followed to ensure critical limits are met)
4. Corrective Actions (actions to be taken if critical limits are not met)