INSPECTION REPORT
Health Protection
DNGG-AHJV7C

PREMISES NAME
Chuanxi Plain Hotpot Inc.
Tel:
Fax:
PREMISES ADDRESS
105 - 6462 Kingsway
Burnaby, BC V5E 1C5
INSPECTION DATE
January 12, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Peng Huang
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Kitchen handsink is accessible and provided with liquid soap and papertowels, hot and cold water.
- Ensure that is fully accessible at all times.
- Review proper handwashing practices with food handlers.

- Dining Room Prep Cooler and Inserts: <3 deg C
- Thermometer located in each refrigeration unit.

- All cut/ prepared ingredients stored in kitchen cooler at time of inspection. No potentially hazardous foods stored at room temperature.
- Operator has purchased a double door prep cooler to be placed in the kitchen to store cut/ prepared hot pot ingredients.
- Unit is scheduled to be delivered and installed on January 16, 2017. Unit will be located against south kitchen wall adjacent to single prep sink.
- Unit dimensions: 60.5"W x 37"D x 44"H
- Ensure that unit is capable of maintaining a temperature at or below 4 deg C

- Spice/ sauce containers at buffet table covered with plastic food wrap at time of inspection.
- Operator advised that proper fitting lids have been ordered and are scheduled to be delivered by the end of the month.
- Ensure that in the meantime, extra precaution is taken to ensure that spices and sauces in these containers are protected from contamination at all times.
- Food storage areas have been organized. Food is protected from contamination.

- Required cleaning has been completed.
- Continue to work on maintaining a higher level of sanitation at all times.
- Ensure that all items are stored at last 6 inches (15 cm) off the ground to facilitate cleaning.

- Light cover on light fixture at kitchen entrance must still be installed. [Date to be corrected by: January 26, 2017]

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DNGG-AHJV7C
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: - Visit www.restricttransfat.ca or call 8-1-1 for more information.
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