Fraser Health Authority



INSPECTION REPORT
Health Protection
241073
PREMISES NAME
Chengdu Spicy Restaurant		Tel: (778) 379-2226
Fax: (778) 379-2227
PREMISES ADDRESS
6 - 4300 Kingsway
Burnaby, BC V5H 1Z8		INSPECTION DATE
May 21, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jin Liao		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
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
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 2
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): -Two wiping cloth stored on prep table. These must be stored in sanitizer solution at all times.
Corrective Action: store in 100 ppm chlorine sanitizer bucket. Date to be corrected: immediately
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): -Soap dispenser at Kitchen hand sink was empty. All handsinks must be equipped with liquid soap, paper towels, hot & cold running water at all times.
Corrective Action: Refill soap dispenser.
Date to be correct: immediately
Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Follow up inspection
-Processing of spicy beef previously included storing in hot holding unit. This practice is not followed anymore.
-New procedure is to place the spicy beef in the cooler and re-heat to serve
-Cooking and re-heating temperatures have been reviewed with operator. >74 deg. C was measured with probe thermometer.
-Serving food consisted of using clean utensils and bowls
-Mechanical dishwasher maintained 50-100 ppm chlorine
-Spicy beef product is stored in cooler for 1 day max
-Spicy beef in cooler probed and measured at 4.0 deg. C
-Coolers < 4 deg. C
-Cooling procedure consisted of putting spicy beef container in an ice bath for 30 minutes before transferring to cooler.
Lid is placed 3/4 on spicy beef
-Reviewed post contamination practices with operator