INSPECTION REPORT Health Protection JSAS-BYWUH4

PREMISES NAME Bashu Original Sichuan Foods		Tel: (604) 430-3338 Fax:
PREMISES ADDRESS 2138 - 4500 Kingsway Burnaby, BC V5C 2H5		INSPECTION DATE March 8, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Additional cleaning required in the following locations: 2 door upright cooler (door seals, compressor fan) and ventilation hood (front and back where grease droplets have formed). Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Foodborne Illness inspection # JSAS-BYSUGB of Mar-04-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple soiled rags on counters. No sanitizer solution prepared within premise. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Code 402 noted on Foodborne Illness inspection # JSAS-BYSUGB of Mar-04-2021 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: 2 soiled towels hung beside kitchen sink. Correction: Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.

Comments

Reviewed cooking process of food items. Premise is to operate in a cook / serve or cook / hot hold / serve manner only. Reviewed noodle soaking process. Noodles soaked in water in advance of cooking are to be stored in cooler at 4 C. Raw meats are to be defrosted in the cooler at 4 C or in a clean, sanitized sink under cold flowing water. Hot holding display empty inserts temp: 64 - 72 C Wiping rags stored in dilute bleach sanitizer solution, 100-200 ppm chlorine Reviewed handwashing procedure. Reusable hand towels removed. Grill canopy has been scheduled for professionally cleaning. Service date: March 12, 2021 2 staff have been scheduled to take Foodsafe course March 15, 2021 Kitchen cleaning conducted. Closure Order complied with and rescinded. Premise may re-open when ready.