INSPECTION REPORT Health Protection SJEN-BKSVFB

PREMISES NAME Rong Chef Noodle House		Tel: (604) 428-9648 Fax:
PREMISES ADDRESS 2302 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rong Jiao		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A batch of beef were left out at room temperature beside the stove. Temperature of the beef was @ 20-21oC The opertor stated the beef were defrosted then put beside the stove for further cooking. Corrective Action(s): Discarded during inspection. Ensure to cook immediately once the food is defrosted. Do not leave out defrosted food at room temperature for a long period of time. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks fully equipped with liquid soap and paper towel Undercounter cooler @ 5oC Stand up cooler @ 4oC Chest freezer @ -17oC Front cooler @ 4oC Hot holding @ 60oC or above Bleach water @ 100ppm Cl detected General sanitation: satisfactory Note: Do not leave out fresh perishable food at room temperature over 2 hours at any circumstances.