INSPECTION REPORT Health Protection 230385

PREMISES NAME House of Tofu Soup		Tel: (604) 420-5254 Fax:
PREMISES ADDRESS 1&2 - 4563 North Rd Burnaby, BC V3N 4J5		INSPECTION DATE July 5, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tofu, chopped onions, green onions, pepper noted on prep table and next to stove. Tofu was at 6 deg. C. Corrective Action(s): Do not store cold potentially hazardous foods in temperature danger zone (4 deg. C - 60 deg. C). You may have foods out in the danger zone but no more than 2 hours & only during lunch/dinner rush. Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked dumpling noted in the microwave. Internal temperature 30.8 deg. C. Cook informed us that it has been in room temperature since 11:30 a.m. (Tim of inspection 3:00 pm) Corrective Action(s): Discarded dumplings Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Following conditions were noted during inspection: 1) raw chicken stored on top of other produces in the walk in cooler 2) mushroom insert stacked on top of another mushroom insert without a lid in between. 3) In use utensils stored in water with food debris floating. 4) Multiple food items in walk-in cooler and sliding door cooler (BiBimBap station) were not covered Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: uncooked dumpling noted on the prep table. We were told they were thawing them Corrective Action(s): Use proper thawing techniques. Following methods are recommended for frozen dumpling: 1) thaw in cooler 2) microwave Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: rodent droppings noted throughout the premise. Kitchen to dry storage area. Corrective Action(s): Remove the mouse droppings then clean and sanitize the area with >= 100 ppm bleach solution. Bleach will deactivate bacteria, viruses and pheromones which attracts more rodents. Continue with pest control contract. Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Large chest freezer near the dish washing station was covered with fake floor tiles. Corrective Action(s): Replace the cover with a material that is easily cleaned and sanitized. Stainless steel is recommended. Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: All refrigeration units lack working thermometers. Temperature records not maintained. Corrective Action(s): Purchase food grade thermometers for each refrigeration unit. Record cooler temp.'s once a day.

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

Comments

This inspection done by EHO student. Comments: *Foodsafe level 1 certified before 2013 will expire on July 29, 2018. -Handwashing stations in the kitchen and customer washrooms are equipped with hot and cold running water, liquid soap and paper towel. *Note: staff washroom handsink was blocked off by carboard container. Staffs used kitchen handsink instead. Do not block any handsinks. Provide soap. -Small prep cooler: 3 deg. C, inserts: 4 deg. C -Up right 1 door freezer: -10 deg. C -Sliding door cooler: 4 deg. C -Large cabinet freezer: -11 deg. C -Small cabinet freezer next to stove: -12 deg. C -Small cabinet freezer next to sliding door cooler: -16 deg. C -2 door upright cooler (hall way): 4 deg. C -Prep cooler next to server station: 5.5 deg. C, inserts: 5 deg. C -Rice warmers: 63 deg. C, 69 deg. C, 70 deg. C -Tofu cooler (dining area): 8 deg. C in front, 2.5 deg. C in back -Sanitizer bottle: >= 100 ppm -Sanitizing cycle: 50 ppm -Backdoor was closed.