INSPECTION REPORT Health Protection ECAO-C56TRE

PREMISES NAME Chongqing Liuyishou Hotpot		Tel: (604) 559-9888 Fax:
PREMISES ADDRESS 5507 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE July 22, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cathy Wu		NEXT INSPECTION DATE July 29, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A few buckets of hydrated beef tripe and seaweed stored on the floor with no covers. Worker indicates it has been there for less than 30 minutes Corrective Action(s): These are potentially hazardous foods and must be kept refrigerated. Transferred to fridge. Do not leave foods on the floor and uncovered Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back kitchen and wiping towels left on counters. Worker observed only making the solution when on-site. Corrective Action(s): You must have your bleach sanitizer available for front and back available for cleaning food contact surfaces as needed maintained at >100ppm chlorine residual as per test strips Leave your rinsed wiping towels in the solution to better prevent bacterial growth and the spread of germs Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dirty dishware/utensils STILL being left overnight to be dishwashed. Backdoor to the dishpit area observed wedged wide-open. NOTE: these infractions were cited in the routine inspections back in August 12, 2020 and April 29, 2019 respectively CORRECTION ORDER issued as attached Corrective Action(s): Do not leave dirty dishware/utensils overnight they are an attractant/food source for pests Do not leave the backdoors wide-open unless actively shipping goods (as per the sign posted on the door!) NOTE: if extra ventilation is needed in the kitchen install a tight fitting screen door (self-closing) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area under cooking line woks is filthy -oil deposits, food debris observed. NOTE: extra woks and pots stored under cooking line Corrective Action(s): Clean, degrease and disinfect under the cooking line every night Remove all equipment from under the cooking line to facilitate cleaning Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Chlorine Test Strips not available for daily testing of the Dishwasher and Sanitizing solutions for rags Corrective Action(s): Obtain Chlorine Test Strips and Daily Monitor with the log sheets Violation Score: 3

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

Comments

NOTE: Structural changes are possibly planned in the front dining and back kitchen. Any structural changes beyond equipment upgrades or cosmetic requires submittal of revised floor plans PRIOR to implementation -details forwarded to operator All fridges good at or below 4 deg C no Hot Held foods at time of inspection Low Temperature Dishwasher final rinse >50ppm chlorine residual General sanitation okay -no signs of pests A-Plus Pest Control comes in bi-weekly -last work report mid-July indicates no pest activity Handsinks adequately stocked and clear for use