INSPECTION REPORT Health Protection ECAO-BQLTQX

PREMISES NAME Hong Kong No1 Chinese Restaurant		Tel: (604) 456-0351 Fax:
PREMISES ADDRESS 5595 B Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE June 15, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joseph Mak		NEXT INSPECTION DATE June 17, 2020
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 = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): In-use utensils for rice cooker in water buckets not iced down. Operator indicates these utensils are only dishwashed daily Corrective Action(s): In-use utensils MUST be dishwashed or exchanged with a new set at least every < 4 hours -maintain the water buckets for the scoopers in ice Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front waitress station handwash sink blocked off with a large water bucket in the basin. Paper towel roll not in the available dispenser. Handsoap at the 2-compartment utility sinks Corrective Action(s): Keep handwash sinks clear for use at ALL times. Paper towel rolls must be in the dispenser so the ends do not get contaminated when handled. Do not use the 2-compartment utility sink for handwashing -relocate the soap dispenser at handsink Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One bucket of food (frozen fish) stored on the floor under the wire shelves in Walk-in cooler and not covered Corrective Action(s): Do not store foods on the floor under the shelves. Protect your foods from contamination with a cover Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and disinfection is lacking in the following areas: -under the wok/fryer cooking line -grease buildup and extra woks stored there -under island shelf in kitchen -sticky surfaces -upper and lower shelves of island shelf in kitchen has food debris/sticky surfaces -bulk dry storage near dishwasher -has food debris on lids/shelves and floor area -Cardboard being used under the large pots on the floor in the dishwashing area Corrective Action(s): Clean and sanitize Remove all cardboard used as floor liners (they will get moldy and are not a washable surface) These are reoccurring problems in recent routine unnanounced inspections. Operator to submit updated Sanitation Plan cover Daily, Monthly and Yearly cleaning schedule (checklists to be posted in the kitchen) Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): -Back storage has cleaning chemicals stored right next to canned food -Bleach sanitizer spray bottles not labelled Corrective Action(s): -Keep cleaning chemicals down and away from foods and food related equipment -Label all cleaning chemicals Violation Score: 3

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

Comments

Temperature Controls: -1-door display 4 deg C in wash area -1-door display next to stove 3 deg C -3-door preparation cooler 4 deg C -1-door undercounter 2 deg C -Walk-in cooler 4 deg C -2-door undercounter at bar 4 deg C -Preparation cooler at bar 3 deg C Chemical Controls: -Low temperature washer chlorine sanitizer >50ppm -Bleach sanitizer bucket and spray bottles >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -no signs of pests Professional pest control comes on a regular basis: Lower Mainland Pest Control comes in on a monthly basis -email me a copy of the last work report COVID-19 Restrictions Observed NOTE: Although there are only 2 foodworkers in the kitchen and the stations are >2m apart there will be times when physical distancing cannot be maintained -all foodworkers are to be wear a mask in the kitchen NOTE: restaurant restrictions have changed and Provincial COVID-19 Orders has been updated as of June 11, 2020 Refer to: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses Discussed with operator the major changes