INSPECTION REPORT Health Protection DNGG-D3KVBP

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 March 21, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chun Lu Mao		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine residual (0 ppm) detected in kitchen sanitizer spray bottle. 2. Cups, glasses, serving utensils, blender parts used at beverage station are manually washed in handsink, no sanitizing step. Items are then stacked in a large pile and are unable to air dry. Corrective Action(s): 1. 100-200 ppm chlorine bleach sanitizer solution must be used to sanitize food contact surfaces. Food contact surfaces in continuous use must be sanitized at least once every 4 hours. 2. ALL cups, glasses, utensils, dishes, food equipment, etc. must be washed and sanitized using the dishwasher. Allow items to air dry before storing away. **100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water** [Correction Date: Immediately] Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Noodle prep suspected to be taking place in storage corridor on wire shelf - tray, noodle scissors, flour accumulation on and around tray and wire shelving area observed. 2. Rice scoop and serving utensils stored in room / ambient temperature water between uses. Corrective Action(s): 1. All food preparation must take place in the kitchen ONLY. The storage corridor is only for food storage. Remove noodle prep items from wire shelf in storage corridor. 2. Rice scoop and serving utensils must be stored in ice water between uses. Replace ice water when ice melts. Rice scoop and serving utensils in continuous use must be washed and sanitized at least once every 4 hours. [Correction Date: Immediately] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Grease and food debris accumulation between, under, and behind all cooking equipment (deep fryer, burners, grill, steamers). - Grease and food debris accumulation under all kitchen equipment (prep coolers, freezers, food prep counters). - Food debris and dirt accumulation under kitchen sinks and dishwasher area. - Spilled food accumulation under dry storage shelving in corridor. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. [Correction Date: 28-March-2024] Violation Score: 9

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

Comments

- Handsinks accessible and provided with hot and cold water, liquid soap and papertowels. - Coolers are maintaining food at acceptable temperatures (≤4C). - Freezers are maintaining acceptable temperatures (≤-18C). - Hot Holding Units are maintaining hot potentially hazardous foods at acceptable temperatures (≤60C). - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual - FOODSAFE Level 1 requirements are in compliance. Food handler on shift has valid FOODSAFE Level 1 certificate. **Violations observed during today's routine inspection are repeat violations and have been identified during previous inspections. Should future inspections continue to identify repeat violations due to improper food handling, food processing, and/ or sanitary conditions, further enforcement actions may be taken. Further enforcement actions may include the issuance of an ORDER, issuance of Violation Tickets, reduction in menu and/ or seating, etc.**