INSPECTION REPORT Health Protection ECAO-B57QXN

PREMISES NAME Chongqing Liuyishou Hotpot		Tel: (604) 559-9888 Fax:
PREMISES ADDRESS 5507 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE October 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) George Xu		NEXT INSPECTION DATE October 10, 2018
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Soda pop stored in ice machine. Corrective Action(s): Do not store food in ice machine -ice is a food and must be protected from contamination Remove soda pop. Discard ice Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Pooled egg observed and stored in the kitchen preparation cooler -Bug zapper observed above handsink next to dishpit area -light cover missing for dishpit area Corrective Action(s): -Do not pool and store eggs -once eggs are cracked open they must be cooked immediately BCCDC documents emailed to operator in english and chinese translateions -Remove the bug zapper from food areas -the exploding insect parts will contaminate foods -Replace the light cover Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Label plates for condiments in dining area are filthy and positioned right on the food contact surfaces Corrective Action(s): Remove the plates -clean and sanitize the surface Relocate the name plates to a non-food contact surface Violation Score:

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

Comments

NOTE: Glasswasher still not in use -operator indicates the 2-compartment sink will be installed sometime next week to accomodate rinsing glassware while still enabling a designated compartment for handwashing NOTE: another preparation cooler will be purchased to accomodate prepared dishes that have a number of perishable ingredients -this will replace the 3-door undercounter cooler in the back preparation area Temperature Controls: -All fridges at or below 4 deg C -Steamed rice 68 deg C Chemical Controls: Low temperature chemical sanitizing washer >50ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: A Plus Pest Contol comes in bi-weekly -some fly activity noted in last report -continue their services Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access