INSPECTION REPORT Health Protection LKIM-CY437J

PREMISES NAME CHOCHO		Tel: Fax:
PREMISES ADDRESS 4A - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE November 30, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Juan Li		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back cooking area upon arrival of EHO. CORRECTED DURING INSPECTION - Staff instructed to refill and place sanitizer solution in all areas of food preparation. Lack of sanitizer testing strips for QUAT based sanitizer at dishwashing area . Corrective Action(s): Ensure adequate supply of sanitizer solution in all areas of food preparation. Obtain QUAT test strip from chemical supply company or online source. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked in front food preparation area. CORRECTED DURING INSPECTION . . Corrective Action(s): Discuss with staff. Ensure hand sinks are adequately supplied at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Take-out beverage container and personal beverage container found stored in food processing area and on food preparation surface. CORRECTED DURING INSPECTION - items relocated to designated staff beverage area. . Corrective Action(s): Discuss with staff. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74.9) Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - Supplier identified for Pork Blood - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Personal area for effects and for beverages - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: New buffet cooler units have now arrived and in use. These units are mechanical units however the units do not allow for full submersion of food items. Monitor items throughout the night and ensure temperatures of less than or equal to 4 degrees Celsius are maintained. EHO measured food temperatures and all were at 4 degrees Celsius or less however items had just been removed from cold storage. Do not over fill plates or keep food out for longer than 4 hours in total. Discussed with Head Chef - items do not last for longer than one hour at buffet due to popularity.