INSPECTION REPORT Health Protection SSZO-AYVU45

PREMISES NAME Chinese Taoism Kuan-Kung Assocation		Tel: (604) 568-9880 Fax:
PREMISES ADDRESS 3426 Smith Ave Burnaby, BC V5G 2T3		INSPECTION DATE May 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeffrey Yu		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Domestic cooler at the back is too warm at 11oC. Staff have moved perishable items to another cooler. Corrective Action(s): Do not store any perishable items in cooler until temperature is back down to 4oC or less Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A spoon noted inside handwashing sink in kitchen Corrective Action(s): Ensure handwashing station is for handwashing only and do not use sink to store any dirty utensils Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Foil noted on wall and cooking equipment in kitchen Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove foil Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Domestic cooler at the back is measured to be 11oC. Corrective Action(s): Adjust or fix cooler so that temperature is maintained at 4oC or less at all times Violation Score: 3

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

Comments

Health permit is posted 2-door cooler in kitchen: 1.6oC 2-door cooler at back: -0.6oC 2-door undercounter cooler at back: 3.4oC Freezers: -18oC Hot holding: over 60oC Hot and cold running water available Liquid handsoap and paper towel present at handsink General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per min-max thermometer Bleach sanitizer is present. Ensure sanitizer is in spray bottle/bucket during operation of kitchen *Please be reminded that all staff with FOODSAFE certificates that have no expiry date on certificates are expired this July 29.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AYVU45
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