INSPECTION REPORT Health Protection SJEN-B2RPMF

PREMISES NAME Yang Guo Fu (YGF) Spicy Soup		Tel: (604) 419-4567 Fax:
PREMISES ADDRESS 1232/1233 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE July 17, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dian (Steven) Zhang		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach water was prepared during inspection. Corrective Action(s): Ensure bleach water is always available during operation hours to sanitize food contact surfaces. The concentration must be @ 100ppm Cl. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a poor handwashing practice by kitchen staffs. Kitchen staffs did not change gloves when washing hands. Corrective Action(s): All staff must wash hands in between different activities. 1. take off gloves and discard. 2. wash hands at the handsink using liquid soap and paper towel 3. put on a new pair of gloves. Ensure to change gloves when wasing hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a frozen beef tripe was defrosted in the prep sink. No cold running water. Corrective Action(s): Ensure to thaw frozen foods properly: 1. under cooler less than 4oC 2. under cold running water Violation Score: 1

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

Comments

Handsinks fully equipped with liquid soap and paper towel Meat cooler @ 4oC freezers @ -18oC or less Stand up cooler @ 4oC Bar cooler @ 4oC Front topping display cooler @ 4-5oC throughout the different levels of shelves. Noted ice cubes from the second to the top shelves. Good. Dishwasher @ 50ppm Cl detected. Low temperature dishwasher. Hot holding (rice) @ 60oC or above. Dry storage in sanitary condition. Employees washroom maintained Note: Outstanding permit fee letter was delivered during the inspection. Please pay the outstanding permit fee within 10 business days. Food service application survey package was delivered. It is a voluntary survey.