INSPECTION REPORT Health Protection NTRG-BAWSHL

PREMISES NAME Chef Hung Taiwanese Beef Noodle		Tel: (604) 299-8548 Fax: (604) 299-3246
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE April 4, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE 6 Months
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 = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in cooler at the bar area 10C, air temperature 7C. Removed foods out of cooler at time of inspection into another cooler that operates at 4C or below. Corrective Action(s): Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine: used a paper towel to wipe the interior surfaces, black particulates found on paper (right side). Corrective Action(s): Remove and discard all ice. Clean and sanitize the ice machine as per manufacturer's instructions. Correction date: at the end of the day today. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employee seen wearing gloves in kitchen, putting dishwashing gloves overtop, removing them, went back into kitchen, touched clean dishes and preparing food. No handwashing step observed. Discussed with staff to remove gloves and wash hands, new gloves should be used (wearing gloves is not a requirement for food handling). Note: wearing gloves is not a replacement of handwashing. Conditions under dishwashing gloves may be uncleaned. Corrective Action(s): As mentioned in previous report, improper food handling practices was a repeated violation. All staff in kitchen should have take the Food Safe Level 1 course. Correction Date: by 1 month. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Minimum air temperature in cooler at the bar at 7C. Repair the cooler so that it operates at 4C or below. Corrective Action(s): Repair or replace the cooler. Do not use this cooler in the interim. Correction date: 2 days. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer in kitchen coolers (2). Corrective Action(s): Provide thermometers for coolers in the kitchen. Correction date: 2 days. Violation Score: 5

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

Comments

Kitchen: -Handsinks fully stocked with hot and cold running water available. -Coolers: Prep cooler, insert level: beef tendon 4C, cooked vegetables 4C; undercompartment 3C (air) Undercounter cooler #1: 3C. Undercounter cooler #2: 4C Undercounter cooler #4: 4C -Freezers: Standup freezer -14C to -17C. -Hot holding stove top: clear beef soup 34 C, tomato soup 52 C, other soup (>60C). Soups were reheated on stove top. Discussed with staff that hot holding must be = or >60C. Pork sauce 65C/63C -Dishwasher at 100ppm chlorine detected at plate, temperature at 21.9C. -Sanitizers: large bucket at 50-100ppm chlorine Server Station: Bar fridge (close to back): 4C. Bar fridge (close to front): 4C. Bar: Handsink had hand soap, paper towels, hot and cold running water available. Ice cream chest -15 C. Bleach sanitizer: spray bottle >>200ppm (bleached out test strip), 50-100ppm chlorine bucket.