INSPECTION REPORT Health Protection DSEA-AQBPR2

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 August 17, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE August 22, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cold pre-deep fried food left out at room temperature for lunch service. products had been left out >2 hours Corrective Action(s): Products discarded. Ensure that all cold potentially hazardous foods are stored <4C at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Taiwanese sausage and chicken nuggets pre-cooked then left at room temperature next to handsink. Corrective Action(s): Ensure that all hot potentially hazardous foods are stored >60 C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 issues: =Staff only sanitize continuously used surfaces at the end of the day. =Staff were not testing mechanical dishwasher's chemical concentration nor were they aware of how to operate machine properly (machine running empty/dry at the time of inspection) Corrective Action(s): Ensure that all continuously used surfaces are sanitized every 4 hours. Discussed dishwasher operation procedures with staff. Ensure that the machine is filled before operation and that chemical sanitizer concentration is measured daily. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection. Corrective Action(s): Sanitizer solution must be made fresh and used throughout the day to sanitize food contact surfaces. Always have sanitizer solution ready prior to starting food preparation. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): staff member observed handling raw beef slices with gloves then proceeding to prepare other foods without changing gloves. also observed staff members washing single use gloves. Corrective Action(s): do not reuse single use gloves. always change gloves and wash hands after touching face/hair/mouth, handling raw meats, and after contaminating hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 issues: =container of broccoli and cabbage found stored underneath handsink. This is not a sanitary storage location for food products =shaved ice block stored directly in the ice chest. Corrective Action(s): products moved. Do not store food products underneath sinks. Ensure that all products are stored in a manner that protects them from contamination Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Kitchen staff have not completed FOODSAFE level 1 Corrective Action(s): Ensure that minimum 1 person who has completed FOODSAFE level 1 is on site during food prep. Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =double door undercounter coolers (4C, 3C, and 4C) and prep cooler (4C) measured < 4 degrees C =Upright freezer measured -4 degrees C =Rice hot holding (70C), beef hot holding (73C), and soup hot holding (84C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner note: repair flashing bulb in the vent hood.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-AQBPR2
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: cabbage dumplings meet transfat restrictions
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