INSPECTION REPORT Health Protection ECAO-AVJU7Z

PREMISES NAME Chongqing Liuyishou Hotpot		Tel: (604) 559-9888 Fax:
PREMISES ADDRESS 5507 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE January 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) George Xu		NEXT INSPECTION DATE 4 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: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Handicapped public washroom has been converted to a food storage room without approval. Although operator indicates it is not being used as a washroom the toilet and sink are still functional. Corrective Action(s): Disconnect and cover up the toilet and sink. Obtain more shelves here -keep foods off the ground at least >15cm off the ground Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Dishwasher log sheet not being maintained Corrective Action(s): You must check your washer daily >50ppm as per the chlorine test strips -then log Violation Score: 1

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

Comments

Temperature Controls: -2 door display in dining area 3 deg C -Salad Bar is cool table top only -operator is time stamping with eraseable marker and discarding perishable foods after a maximum of 3 hours: cut watermelon, sesame sauce, salad, garlic sauce -OKAY -1-door display next to meat slicer 3 deg C -1-door dispaly next to POS 2 deg C -3-door undercounter 2 deg C -preparation cooler next to meat slicer 3 deg C -2-door display in kitchen 4 deg C Chemical Controls: -Low temperature dishwasher >50ppm as per test strips -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Meat slicer is clean of food debris and appears sanitized Daily tracking sheets maintained for fridges General Sanitation good -most goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Dashing Pest Control comes on a monthly basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AVJU7Z
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment