Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-CK6TK4
PREMISES NAME
Han Ju Tofu Hot Pot		Tel: (604) 434-8098
Fax:
PREMISES ADDRESS
1218 - 4500 Kingsway
Burnaby, BC V5H 2A9		INSPECTION DATE
October 13, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Chun Hsiang Lin (Mark)		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Surface sanitizer measured 0ppm chlorine bleach concentration at the time of the inspection.
Corrective Action(s): Prepare new sanitizer measuring at least 100ppm chlorine bleach concentration.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Missing paper towels inside the dispenser at the main handwash station in the kitchen.
Corrective Action(s): Provide paper towels inside the dispenser at the noted handwash station. All handwash stations must be fully stocked with cold/hot running water, handsoap, and single use towels in dispenser.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- General sanitation satisfactory.
- Front handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels.
- Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at the plate's level.
- Dry storage area has adequate space, shelves, cabinets.
- No signs of pest activity at the time of the inspection.
- FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection.
- Valid Operating Permit posted.

Temperature control:
- All coolers < or = 4C.
- All freezers < or = -18C
- Rice cooker = 64C
- Hot holding unit > 60C
- Working thermometers inside all coolers.
- Daily temperature log not maintained and up to date. Ensure to log the temperature daily.