INSPECTION REPORT Health Protection 260781

PREMISES NAME Singapore Hawker Restaurant Inc		Tel: (604) 220-6860 Fax:
PREMISES ADDRESS 7150/7152 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE May 9, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Do Hy Nhon (Henry)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cooking equipment and scoops stored directly inside the designated handwashing sink. Action: Remove all cooking equipment and scoops from the sink. This is a designated handwashing sink and must be used for handwashing only. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop sotred in the ice machine. Handle touching the ice. - Tomate paste / sauce stored directly inside the can uncovered. -Multiple prepared vegetables stored uncovered at room temperature. Action: Remove the ice scoop from the ice machine. - Cover all foods with lids or saran wrap. Corrective Action(s): Violation Score: 3

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

Comments

- General sanitation is satisfactory - All other handwashing stations equipped with hot/cold running water, liquid handsoap, and paper towels. - Low temperature dishwasher dispensed 100 ppm chlorine bleach concentration. - Surface sanitizer available in designated bins at 100 ppm chlorine bleach concentration. - Dry storage area has adequate space and racks. - No signs of pest activity. A third party pest control inspects on a monthly basis. Keep reports on site for review by the health inspector. - FOODSAFE trained staff on duty. Verified. - Operating permit must be posted once arrived in wall. Temperature control: - All coolers < and/or = 4 degrees C - All freezers < and/or = -18 degrees C - All hot holding units > and/or = 60 degrees C - All refrigeration units equipped with working thermometers.