INSPECTION REPORT Health Protection LKIM-C8MQXG

PREMISES NAME Chef Hung Express		Tel: Fax:
PREMISES ADDRESS F4 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE November 10, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annabelle Chen		NEXT INSPECTION DATE November 12, 2021
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main back hand sink has broken cold water handle. CORRECTED DURING INSPECTION. . Corrective Action(s): Repair faucet handle such that cold water is available for use. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food items stored in cardboard box placed on top of garbage can. Garbage can is being used as a table. Food items stored in cardboard box placed on top of step stool. Step stool being used as a table. Do not use floor, garbage cans or step stools/ladders as counter surfaces. These items are dirty and can transfer pathogens onto bottoms of box which can then be transferred onto clean work surfaces or cooler units. CORRECTED DURING INSPECTION - items relocated. . Corrective Action(s): Obtain table or roll cart for area. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing required in back storage area and floors of kitchen. . Corrective Action(s): 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 - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (79) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection