INSPECTION REPORT Health Protection SJEN-B6VVS8

PREMISES NAME More Chilli Bowl		Tel: (236) 333-2626 Fax:
PREMISES ADDRESS 2136 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE November 26, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) GuoQing Liu		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The following items/areas require cleaning: 1. Underneath the deep fryer: grease buildups 2. The ventilation hood canopy: not cleaned professionally over 6 months 3. Underneath the storage rack behind the ice machine: boxes and food debris 4. Locker downstairs: boxes and clutters Corrective Action(s): Clean the above noted areas. Today. Ensure the ventilation hood canopy gets professionally cleaned at least every 6 months. Follow the sanitaion plan for cleaning schedule. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Noted the knives and kitchen utensils on the magnetic strip were not cleaned. 2. Bleach water was not prepared at the time of inspection. Corrective Action(s): 1. Ensure wash and sanitize all kitchen utensils before putting back on the magnetic strip. Wash and sanitze the kitchen utensils and the magnetic strip. 2. 100ppm blech water must be always available at all time during operation hours. Store all used wiping cloths when not in use. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed a staff not washing hands after eating lunch. Corrective Action(s): Ensure to wash hands properly using liquid soap and paper towel before returning to work. Wash hands between changing gloves as well. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a single tong was in use to grab all different toppings (including vegetables, meats and seafoods) at the self serve counter. Corrective Action(s): Ensure a separate tong is placed for each kind of toppings. This is to prevent any allergic incident. For example, place 3 different tongs for vegetable section, meat section and seafood section. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Downstairs locker: clutters and not in used items were present. Corrective Action(s): Remove all not in use items from the downstairs locker. Ensure to clean all tools properly before storage. Today. Violation Score: 3

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

Comments

Handsinks fully equipped Coolers @ 4oC or less Freezers @ -18oC or less

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-B6VVS8
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: 0.2 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