INSPECTION REPORT Health Protection ECAO-AWP23Q

PREMISES NAME Qin Ma Grill		Tel: (778) 895-3333 Fax:
PREMISES ADDRESS 4685 Kingsway Burnaby, BC V5H 2B7		INSPECTION DATE March 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Xuesong Duo		NEXT INSPECTION DATE April 05, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Beef stews in medium sized pots cooling at room temperature -temperature of stew is 41.2 deg C -operator indicates stews were cooked an hour ago Corrective Action(s): You must cool your foods FAST: place cooling foods in ice bath immediately Step 1: 60 deg C to 20 deg C within 2 hours using ice wands &/or ice baths &/or smaller containers Step 2: 20 deg C to 4 deg C transfer to the fridge Post cooling signs provided and follow the proper procedures Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Buk Choy and Garlic sauce left out at room temperature -no Time Stamps available Corrective Action(s): Discard NOTE: this would not be a problem if you leave your preparation cooler on and maintain at or below 4 deg C If you use time stamps they must be clearly indicated with a holding time of 2 hours maximum at room temperature Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handsink blocked off with a draining tray of dishware Corrective Action(s): Handwash sinks must be clear for use all the time. NOTE: you have been cited for handwash deficiencies in the last routine inspection -continued contravention will require ticketing or further enforcement Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaning detergents stored above disposable food containers in new dry storage room Corrective Action(s): Keep cleaning chemicals down and away foods and/or food related equipment Violation Score: 3

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

Comments

Temperature Controls: -undercounter cooler 3 deg C -2-door stainless upright 4 deg C -Preparation cooler not in use (room temperature) Chemical Controls: Low temperature washer >50ppm as per test strips Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer General Sanitation -Keep your rice scooper in ice water -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests NOTE: some foods stored on the ground at the back storage area -operator is to install more shelves in the new dry storage room to accommodate more goods Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AWP23Q
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