INSPECTION REPORT Health Protection LKIM-D3CVP6

PREMISES NAME CHOCHO		Tel: Fax:
PREMISES ADDRESS 4A - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE March 14, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Juan Li		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items stored in buffet line at temperatures less than 60 degrees Celsius. Various items: Sumai - at internal temperatures of 40 degrees Celsius Curry soup - at internal temperatures of 59 degrees Celsius Rice - at internal temperatures of 44-48 degrees Celsius CORRECTED DURING INSPECTION - hot holding units had been increased at time of inspection . Egg custard tarts proposed to be held at room temperature for consumption . Corrective Action(s): Ensure going forward hot holding units are reaching and maintaining temperatures of 60 degrees Celsius Hot holding unit is required for egg tarts. . Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO 5 of 6 sanitizer spray bottles were at concentrations of less than 200ppm QUAT CORRECTED DURING INSPECTION - EHO instructed staff to refill bottles . Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees at the plate. CORRECTED DURING INSPECTION - Dishwasher technician arrived on site and made temporary repairs to dishwasher while EHO present. . Iodine glasswasher not reaching final rinse concentrations of 12. Iodine container was empty. CORRECTED DURING INSPECTION - jug replaced . Test strips for iodine glass washer had expired. . Corrective Action(s): All dishware is to be rewashed in dishwasher as previous wash did not properly sanitize. Directions provided to Head Chef. Dishwasher began to rewash all dishware. . Obtain iodine glass washer test strips. . . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops placed inside dry storage containers and not cleaned after each use. Buffet line has buffet cooler that does not have sneeze guard in place. . Corrective Action(s): Scoops are to be washed and sanitized after each use. Sneeze guard is to be installed at all food that is accessible by patrons to protect from contamination. . Violation Score: 3

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

Comments

COMMENTS: - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair Nets - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Dipper well in use at time of inspection - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight; Beverage dispensing nozzle in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection