INSPECTION REPORT Health Protection DNGG-CZZTLK

PREMISES NAME Chef Hung Beef Noodle Restaurant		Tel: (604) 249-8548 Fax:
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE January 31, 2024	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Chun Lu Mao		NEXT INSPECTION DATE February 02, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 112

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - 1 large pail of beef soup: 11C to 13C. Food handlers stated that they took it out "this morning" and have been meaning to "warm it up" - 1 large stock pot of beef soup: 27C to 32C. Food handlers stated that it was cooked the previous day and left on the burner to cool down. Burner turned off at time of inspection. Corrective Action(s): - Discard large pail of beef soup and large stock of beef soup. **Review proper cooling procedures with all employees: - 60C to 20C WITHIN 2 HOURS - 20C to ≤4C WITHIN 4 HOURS **Cool food in smaller batches. **Use and ice wand and/ or ice bath to help food cool quickly within the time limits listed above. [Correction Date: Immediately] Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: - Cold potentially hazardous foods in beverage station under counter cooler stored at 10C. Corrective Action(s): - Cold potentially hazardous foods must be stored/ displayed at or below 4C. - Operator discarded mango pudding, milk, jelly, and mixed tea at time of inspection. - Cold potentially hazardous foods that were at or below 4C moved into another cooler at time of inspection. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm (no) chlorine residual detected. 2. No chlorine residual detected in kitchen sanitizer spray bottles. 3. Wiping cloths not stored in sanitizer between uses. Corrective Action(s): 1. Dishes must have minimum 50 ppm chlorine residual after dishwasher cycle is complete. RUN ALL DISHES, FOOD EQUIPMENT, AND UTENSILS THROUGH DISHWASHER CYCLE ONCE DISHWASHER IS IN GOOD WORKING ORDER AND MINIMUM 50 PPM CHLORINE RESIDUAL IS DETECTED. 2. Refill sanitizer bottles. 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water 3. Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses (1 tsp chlorine bleach + 1 L water). **Use chlorine test strips to verify sanitizer concentration. [Correction Date: Immediately] Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Hand sanitizer gel is not a substitute for liquid soap. No liquid soap available at kitchen handsink to facilitate proper handwashing practices. Corrective Action(s): - Provide liquid soap at kitchen handsinks. - Handsinks must always be accessible and provided with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices. [Correction Date: Immediately] Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: - Did not observe any food handlers wash hands or change gloves during the inspection between 13:15 to 14:25. Food handlers wear gloves while handling garbage, warewashing, food preparation, general cleaning duties and did not change gloves or wash hands. When asked to change gloves and wash hands, food handlers ran gloved hands under water. Food handlers stated that they discard gloves between different tasks. However, no discarded gloves noted in any garbage cans, premises has been opened since 11:00 this morning. Corrective Action(s): - Review handwashing practices with all employees. - Gloves do not replace handwashing. - Change gloves and wash hands between tasks and after every time hands become contaminated. **Handwashing Procedures: 1. Wet hands with warm water. 2. Apply liquid soap and rub hands for at least 20 seconds. 3. Rinse soap off hands with warm water. 4. Dry hands with papertowels. [Correction Date: Immediately] Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Noodle prep taking place in storage corridor at time of inspection. 2. Bowl of chicken batter stored beside garbage can under handsink area. 3. Rice scoop stored in room/ ambient temperature water between uses. Corrective Action(s): 1. All food preparation must take place in the kitchen. The storage corridor is approved for food storage only. 2. Discard chicken batter. All food must be stored in a manner that is protected from contamination. 3. Rice scoop must be stored in ice water between uses. [Correction Date: Immediately] Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Heavy grease and food debris accumulation under, between, and behind all cooking equipment - deep fryer, burners, grill, steamers. - Heavy grease accumulation on floors and walls at cook line equipment. - Grease accumulation on exhaust ventilation hood filters. - Food debris, dirt, and grime accumulation under dry storage shelving. - Food debris, dirt, and grime accumulation under coolers, freezers, and preparation counters in the kitchen. - Food debris, dirt, and grime accumulation under cooler, shelves, and ice machine in front service area. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. [Correction Date: 31-Jan-2024] Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Low Temperature Chemical Sanitizing Dishwasher is not in good working order. No chlorine residual detected. 2. Beverage station under counter cooler: 10.1C Corrective Action(s): 1. Repair and/ or adjust dishwasher. Minimum 50 ppm chlorine residual required. 2. Repair and/ or adjust cooler. Cooler must maintain temperature at or below 4C. [Correction Date: 31-Jan-2024] Violation Score: 3

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

Comments

- Coolers (unless otherwise mentioned): ≤4C - Freezer: -19C - Hot Holding: >60C -->CLOSURE ORDER ISSUED. PREMISES MUST REMAIN CLOSED UNTIL A FOLLOW-UP INSPECTION IS CONDUCTED AND WRITTEN HEALTH APPROVAL TO RE-OPEN IS GRANTED. NO FOOD SERVICE (DINE-IN OR TAKE-OUT) OR FOOD HANDLING/ PREPARATION IS PERMITTED UNTIL THE CLOSURE ORDER IS RESCINDED. -->Contact the undersigned to schedule a follow-up inspection once all violations have been addressed and corrected. - Consent received for operator to receive inspection report via email.