INSPECTION REPORT Health Protection 253291

PREMISES NAME Chicha San Chen		Tel: Fax:
PREMISES ADDRESS 101 - 4501 Kingsway Burnaby, BC V5H 0E5		INSPECTION DATE May 20, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Nguyen		NEXT INSPECTION DATE 3 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 = 18

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observations: Staff were not sanitizing food contact surfaces with sanitizer, staff stated wiping towels were washed with dish detergent and water when visibly soiled and soaked in sanitizer once per day only. Spray bottles were present but not observed in use. Corrections: Operator prepared bucket of sanitizer to soak wiping cloths when not in use. Ensure that staff are trained on sanitizer use. Wipig cloths and food contact surfaces must be sanitized to prevent pathogen growth Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observations 1) Handsink in front area was being blocked by containers of drink toppings. Paper towel dispenser is difficult to access 2) Staff stated that handsink is used to prepare toppings and is not used for handwashing Corrections: 1) Move toppings away from handsink and store in different location. Handsink is not to be obstructed and is to be used for handwashing only Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observations: Staff members used cell phones and continued to handle drinks without handwashing in between corrections: Handwash after handling personal items, before handling food and drinks every time to prevent contamination Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: observations: 1) In-use utensils only washed and sanitized once per day 2) Ladles stored at room temperature, in water that measured 37 deg. C Corrections: 1) Wash and sanitize in-use utensils every 4 hours to prevent pathogen growth 2) Store ladles in clean container or ice to prevent pathogen growth. Date To Be Corrected By: Today Corrective Action(s): Violation Score: 3

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

Comments

General comments -All handsinks supplied with hot + cold water, liquid soap, paper towel -Toppings are kept at room temperature and time tracked using labels. Leftovers are discarded after 2 hours -All coolers measured 4 deg. C or below All freezers measured -18 deg. C or below -Sanitizer in spray bottle measured approximately 50ppm Chlorine and in 3 compartment sink approximately 100ppm chlorine -No signs of pests noted during inspection -General sanitation good