INSPECTION REPORT
Health Protection
ZDER-ALXTMG

PREMISES NAME
Chuanxi Plain Hotpot Inc.
Tel:
Fax:
PREMISES ADDRESS
105 - 6462 Kingsway
Burnaby, BC V5E 1C5
INSPECTION DATE
May 1, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Peng Huang
NEXT INSPECTION DATE
May 03, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Issue Closure Order


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: High (≥30) Total Score = 61

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Rice hot holding unit noted 40 C and unit turned off.
Corrective Action(s): Ensure rice hot holding unit is capable and is maintained at or above 60 C. Keep unit turned on and plugged in at all times during food hot holding. Monitor unit. Unit turned back on during inspection and reached 60 C.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. Low temp dishwasher noted 0 ppm chlorine at the plate. Sanitizer bucket full. Sanitizer line does not appear to be pumping into unit.
2. Sanitizer bucket noted 200 ppm chlorine solution with soiled water and wiping cloths.
3. Sanitizer spray bottle noted 100 ppm QUATS with soiled wet wiping cloths next to bottles.
Corrective Action(s): 1. Low temp dishwasher must reach 50 ppm chlorine at the plate to properly sanitize dishware. Adjust/ repair unit.
Correction date: immediately
2./3. Sanitizer solution must reach be 100-200 ppm chlorine or 200 ppm QUATS and replenish solution every 2-4 hours or when solution become dirty/cloudy/soiled. Clean wiping cloths must be available to wipe down food contact surfaces.
Correction date: immediately

***Daily dishwasher sanitizer testing must take place. Test strips must be available on-site. A dishwasher log is recommended to record test results
Violation Score: 25


Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Bloody raw meats stored above whole radishes and containers of mushrooms.
2. Tupperware container of Rice and Sugar stored directly on the floor.
3. Dry food stored in large containers or bags directly on the floor in back bar storage room.
4. Scooper fallen into bottom of jelly in pot in bar cooler.
5. Insert stored directly on top of crab meat in insert of prep cooler. Double stacked.
6. Food in open containers in prep cooler.
7. Gluten balls fallen out of open bag onto other food packages. Packages stored loosely on top of lid, not in a container.
Corrective Action(s): Ensure all food is protected from contamination:
1.Covered (lid or plastic wrap)
2.In food grade container
3.Stored at least 6 inch off the ground
4. Raw bloody meats must be stored below or separate from ready to eat foods (cooked food, veggies). to protect from contamination from juices.
5.All scoopers must be stored in a sanitary manner, handles stored outside food. Ideally scoopers are not stored in food at all. Ensure food handlers hands don't come into direct contact with food.
Correction date: 1 day
Violation Score: 15

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning required:
1.bottom of inside of coolers (blood drippings, food debris)
2.Under and around all containers stored directly on the ground through out kitchen (under dishwasher, around cooking equipment, around coolers) and by back storage freezers.
3.Organization of food storage containers -back bar storage room, side closet storage room, back freezer storage area, kitchen and dining area self service area.
Corrective Action(s): Ensure all areas are regularly cleaned and organized. Do not store food containers directly on the ground to allow for cleaning and pest monitoring.
Correction date: 2 week
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Low temp dishwasher noted 0 ppm chlorine detected. Sanitizer solution does not appear to be pumping into dishwasher from full sanitizer bucket.
Corrective Action(s): Ensure low temp dishwasher is functioning properly and dispensing 50-100 ppm chlorine when tested.
Correction date: immediately
Violation Score: 3

310 - Single use containers & utensils are used more than once [s. 20]
Observation: Single use nitrile gloves found on bar, at waitress station and kitchen used and left on counter for re-use.
Corrective Action(s): Ensure all used single use gloves are used ONLY once then discarded. Do not re-use single use disposable gloves.
Correction date: immediately
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Ceiling tile in back bar storage room has partially fallen to top shelf.
Corrective Action(s): Ensure all ceiling tiles are properly installed to allow proper cleaning and prevent pest entry.
Correction date: 2 weeks
Violation Score: 1


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

Comments

-Hand sinks maintained and supplied with hot & cold water, liquid soap and paper towel and free of obstructions
1. Cooler 1: 3 C
2. Cooler 2: 3 C
3. Cooler 3: 4 C
4. Prep cooler: 3 C
5. Dining area prep cooler- self serve: 4 C
***Add additional inserts to fill empty spaces to prevent cool temp loss
6. chest freezer: -18 C
7. Standing chest freezer: -18 C
8. Rice cooker: 64 C
9. Holding rice temp: 40 C (violation noted above)

-Meat slicer in use during inspection - unit is cleaned and sanitized after each use and at the end of the night

-Quats dispenser noted 200 ppm QUATS
-No signs of pest activity noted - pest control provided by Lower Mainland Pest Control.
***Ensure pest control reports are available on-site for review with EHO


****CLOSURE ORDER ISSUED - premise must follow conditions of ORDER before being approved to re-open by Fraser Health

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ZDER-ALXTMG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment