INSPECTION REPORT
Health Protection
ECAO-AY7SV5

PREMISES NAME
Chong Qing Qin Ma Hot Pot Restaurant
Tel: (778) 895-3333
Fax:
PREMISES ADDRESS
4992 Newton St
Burnaby, BC V5H 2E3
INSPECTION DATE
April 26, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Yuesong Duo
NEXT INSPECTION DATE
4 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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: -Lemon scented bleach used as a sanitizer for food contact surfaces.

-Stove light AGAIN has no shatter shield -this has been mentioned in a previous spot-check inspection

-Bowls are used for bulk foods
Corrective Action(s): -Do not use scented bleach for food contact surface sanitizers -only use regular household bleach

-Place shatter shield on glass bulb at stove -NOTE: repeat infractions will require increased enforcement such as ticketing -operator to verify shatter shield in place via email by next week: eric.decastro@fraserhealth.ca

-Use scoopers with the handle up lodged in the bulk food to better prevent contamination
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Cellophane is used as cover for food preparation surfaces at preparation cooler for condiments to ease cleaning
Corrective Action(s): Do not cover preparation surfaces with cellophane (or any food grade wrap). You must be cleaning and sanitizing these cleanable surfaces as needed throughout the day
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Some dates are missing for Daily Log sheets for fridges and low temperature dishwasher
Corrective Action(s): You must be checking at least daily your fridge temperatures and dishwasher chlorine sanitizer concentration to better ensure they are in good working order
Violation Score: 1


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

Comments

Temperature Controls:
-Condiment preparation cooler 4 deg C
-2-door bar cooler 3 deg C
-Walk-in cooler 2 deg C
-2-door undercounter 2 deg C
-Kitchen preparation cooler 4 deg C

-Steamed rice 64 deg C

Chemical Controls:
-Low temperature chlorine sanitizing dishwasher >50ppm as per test strips
-Sanitizer buckets maintained >100ppm chlorine residual

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

General Sanitation okay
In-Use Utensils and meat slicer maintained in ice water and washed at least every 4 hours
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-AY7SV5
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