INSPECTION REPORT Health Protection DSOG-CJUSNA

PREMISES NAME Yang Guo Fu (YGF) Spicy Soup		Tel: (604) 419-4567 Fax:
PREMISES ADDRESS 1232/1233 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE October 3, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dian (Steven) Zhang		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Presoaked noodles and mushrooms stored at approximately 20C in the display case at the front. Corrective Action(s): Immediately store all presoaked noodles and mushrooms inside coolers at < 4C or over ice. Once moisture is introduced to dry foods, foods are considered potentially hazardous and must be stored < or = 4C. This will be verified during the next follow up inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No hand soap at the main handwash station in the kitchen. Corrective Action(s): Provide hand soap at the noted station. Cooking staff must wash their hands thoroughly with hot water, soap, and dry with paper towels. Glove use does not substitute handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Expired decal on Operating Permit. Corrective Action(s): Immediately post a valid decal on the Operating Permit. Violation Score: 1

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

Comments

- General sanitation satisfactory. - Handwash sink (front) equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration after multiple cycles. Ensure to monitor the sanitizer concentration daily using appropriate sanitizer test strips. - Surface sanitizer available in designated bucket at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity. Pest inspection done monthly. Monthly pest control summary report reviewed at the time of the inspection. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers < or = 4C. Ensure that all door seals are in good condition. - All freezers < or = -18C - Working thermometers inside all coolers.