INSPECTION REPORT Health Protection ZDER-BJ52M9

PREMISES NAME Chef Hung Taiwanese Beef Noodle		Tel: (604) 299-8548 Fax: (604) 299-3246
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE November 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE November 22, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction 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 = 80

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 large pots of soup on large cooking burners noted at 24 C and 44 C for over 2 hours - gas turned off to burners 2. Cooked chicken nuggets, chicken cutlets and grilled chicken left at room temp (22 C) on counter after rush hour over 2 hours 3. Hot holding steam unit (left unit) noted at a low/ nearly empty level. Corrective Action(s): Ensure all potentially hazardous foods are stored/ maintained at or above 60 C. All hot holding equipment must be monitored and maintained (enough water). Do not ever turn off the flame completely for food being stored all day on the cooking burners. All food noted above were discarded during inspection. *REPEAT VIOLATION ***CORRECTION ORDER ISSUED Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: "Clean side" (Left) of low temp dishwasher is blocked by shelving unit and clean bowls. All clean dishes are being removed from the "Dirty side" (right). Corrective Action(s): Ensure all clean dishes are removed from unit from the clean side (left). By bringing the dishes back through the dirty side they risk being contaminated. Re-locate/remove shelving unit and allow for the clean dish tray to be slid and removed completely front the left side. Correction date: immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer available for sanitizing surfaces and wiping cloths during inspection. White bucket of soiled water noted under handsink from previous night. Bleach jug available Corrective Action(s): Ensure all wiping cloths are kept in 100-200 ppm chlorine solution to be available to sanitize food contact surfaces. *REPEAT VIOLATION Correction date: immediately *CORRECTION ORDER ISSUED Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff washed hands with single use disposable gloves on - washed then dried with paper towel and continued to next task Corrective Action(s): Ensure all single use disposable gloves are discarded after each task and does not replace proper handwashing with soap and hot water and paper towel for drying. *REPEAT VIOLATION Correction date: immediately *CORRECTION ORDER ISSUED Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up inspection to report #JKWK-BH6T74 -Violations have not been corrected - noted above. -Food in back hallway have been re-organized and stored in pest proof containers off the floor. *if the same violations are noted in the next inspection then progressive enforcement may be used: a ticket may be issued and or a compliance meeting may be arranged