INSPECTION REPORT Health Protection 248577

PREMISES NAME CQ Express		Tel: (604) 423-3799 Fax: (604) 423-3966
PREMISES ADDRESS 231 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE August 26, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jie De 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): (1) One kitchen staff noted touching Surfaces like door handle and preparing Customer with same gloves on. (2) Another kitchen staff noted wiping hands with paper towel with hand gloves on. Corrective Action(s): (1) Ensure gloves are changed and have hands washed properly in between tasks such as touching door handles and preparing Customer orders. (2) Dirty gloves must be replaced. Do not wash or clean hands with gloves on. NOTE: = Use of gloves do not replace handwashing. Clean hands are better than dirty gloves. Violation Score:

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - No pest control devices noted on-site (This is a repeat violation) Corrective Action(s): - Pest Control Company visits, however no services or device currently onsite. Operator says he is not interested at the moment. Ensure facility is potected from pests. (As soon as possible) 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Hard to reach ends in cooking and dishwashing lines noted with grease and food debris Corrective Action(s): - Ensure the following areas are properly cleaned:- (1) Hard-to-reach end, underneath Cooking equipment in Cooking line. (2) Hard-to-reach end underneath dishwash Units in dishwashing line. Date To Be Corrected By: 2020/09/02 Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Cardboard trays used in storing food condiments in the shelving righ above prep cooler. Corrective Action(s): - Ensure easy-to-clean, non absorbent materials are used in the kitchen shelving as per approved plan. Date To Be Corrected By: 2020/09/02 Violation Score:

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

Comments

This inspection done by EHO student. * The following temperatures were measured:- Cooling unit No 1 --> Upright 2 door freezer -19.0 deg.C Cooling unit No 2 --> Upright 2 door cooler 2.0 deg.C Cooling unit No 3 --> Under Counter Cooler 2.0 deg.C Cooling Unit No 4 --> Under Counter prep Cooler 1.0 deg.C Cooling Unit No 5 --> Walk-in Cooler 3.8 deg.C Cooling Unit No 6 --> Under Counter Cooler 3.0 deg.C * High temperature dishwasher measured 75.0 deg.C at plate level. * Bleach bucket Sanitizing Solution noted at >200ppm residual Concentration. NOTE: - Ensure bleach sanitizing Solution is at 100ppm concentration (one teaspoon of bleach in one litre of water). Confirm Concentration using a test strip. * Daily temperature log is maintained/All Cooling units equipped with functional thermomtre. * Sanitation is good except for the one listed above. * Foodsafe level 1 Certified Kitchen staff available at the time of visit * NO signs of pest activity noted at the time of visit * Health permit posted in a Conspicuous manner. COVID-19 PROTOCOL - Covid-19 Safety plan available onsite - plaxiglass shield noted at Customer order/pay point - All kitchen staff had face mask on at the time of inspection - Alcohol based hand sanitizer available for customer use. - Social distancing floor markings noted in premise - Maximum occupancy limit of 13 persons posted on-site at Customer Service area