Fraser Health Authority



INSPECTION REPORT
Health Protection
241099
PREMISES NAME
House of Tofu Soup
Tel: (604) 420-5254
Fax:
PREMISES ADDRESS
1&2 - 4563 North Rd
Burnaby, BC V3N 4J5
INSPECTION DATE
May 22, 2019
TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
May 27, 2019
INSPECTION TYPE
Routine
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
No
Sanitation Plan [s. 24]
Yes
No
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: `1. Dumplings observed at be sitting at room temperature probed at 10 deg. C and 28 deg. C (pan fried). Operator indicated that dumplings are taken out of cooler to be pan fried then fried again.
2. Potato mash at preparation cooler at server station measured at 7 deg. C, the ambient air temperature measured at 8 deg. C
Correction: 1. Ensure dumplings are kept in the cooler at below 4 deg. C, do not leave out at room temperature, take out portions of what's needed to be used for cooking immediately.
2. Ensure cooler temperature is at below 4 deg. c, potato mash are moved to another cooler, get cooler repaired.
Date To Be Corrected By: Cooler repaired by 2019/05/27
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. Fantasik cleaner indicated by operator to be used for cleaning surfaces.
2. Towels observed to be lying on tables, towels are used for wiping food contact surfaces.
Date To Be Corrected By: 2019/05/27
Correction: 1. Fantasik cleaner is not an adequate sanitizer for disinfecting, ensure surfaces are sanitized by sanitizers (e.g. chlorine, quats, and etc.)
2. Keep towels in sanitizer bucket after usage to ensure it is kept in sanitary condition before next use.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Raw meat observed to be stored above and beside vegetables in cooler and freezer.
2. Food observed ot be stored outside of backdoor.
3. Chipped bowls observed in kitchen area
Date To Be Corrected By: 2019/05/27
Correction: 1. Place all raw meat below vegetables and ready to eat products
2. Store food inside the premise, do not leave them outside where they are prone to contamination
3. Ensure chipped bowl is not used as chipments can contaminate food
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Walk-in cooler observed to have food stored all over the ground, some organization is required to ensure the cooler is kept clean.
Date To Be Corrected By: 2019/05/27
Correction: Organize the items in the cooler, ensure adequate space is provided for staff to walk-in and clean the corners and gaps.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Chest freezer observed to have the top board fall out, revealing insulation & circuits
2. Handwash sink at server station observed to have masking tape wrapped around the head of faucet. - 12 deg. C
Date To Be Corrected By: 2019/05/27
Correction: 1. Ensure equipment is functional, contact technician to repair the equipment.
2. Ensure equipment is functional, contact technician
Corrective Action(s):

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

This inspection done by an EHO student.

Comments:
-Undercounter cooler at server station at 1 deg. C
-Tofu cooler at 2 deg. C
-Chest freezer next to server station at -19 deg. C
-Chest freezer below fryer at -28 deg. C
-Chest freezer beside dishwasher at -22 deg. C
-1 door freezer at -15
-Sliding door cooler at 4 deg. C
-Walk-in cooler at 3 deg. C
-Small cabinet cooler next to stove at 2 deg. C
-Small cabinet cooler at 3 deg. C
-2 door cooler at back area at 2.2 deg. C
-Rice warmer at 73 deg. C and 62 deg. C
-Low temperature dishwasher at 50 ppm Chlorine
-Handwash station equipped with handsoap, paper towel and hot/cold water
-Ice machine well maintained
-No signs of pest activities observed on site at time of inspection
-Foodsafe acquired by kitchen staff
Note: ensure cooler temperature is recorded daily

Follow-up Next Monday @ 11am. Make sure manager is here.