INSPECTION REPORT Health Protection KKIM-D47RHB

PREMISES NAME Sezchuan Spicy Restaurant		Tel: (604) 620-5599 Fax:
PREMISES ADDRESS 1018 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE April 10, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hong Jie Jin		NEXT INSPECTION DATE April 24, 2024
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 = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Observed buckets with cut potatoes submerged under cold water under the sink. - Observed bucket of vermicelli noodles submerged under cold water above the sink. - Observed bamboo shoots from opened can above the sink. Corrective Action(s): - These items must be stored in cooler. Operator has agreed to equip an extra prep cooler for this purpose. Food items were transferred to the walk-in cooler at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: - Observed frozen pork and fish being thawed on the counter. Corrective Action(s): - Education provided regarding proper thawing process. Ensure it is fully submerged under cold water (for packaged items) OR thaw them inside a working cooler. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Observed food debris on corners / hard-to-reach areas, on ingredient bin lids, on the door frame of the undercounter cooler. Corrective Action(s): - Deep clean the floor. Ensure this gets done on regular basis. Date to be corrected by: Today Violation Score: 3

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

Comments

- All handsink are fully equipped with hot and cold running water, liquid soap and paper towels in dispensers. - All coolers at 4C or below. - All freezers at -18C or below. - Hot held rice at 60C or above. - Low temperature dishwasher reached 48C on plate level during the final rinse and the rinse water measured at 100ppm chlorine. - Bleach sanitizer in spray bottles measured at 200ppm. *Ensure to have a bucket filled with sanitizer ready for wiping rags. Follow up inspection will take place to check on the sanitation and the purchase of a new prep cooler.