INSPECTION REPORT Health Protection ALUI-C67T8K

PREMISES NAME Soup Master		Tel: (778) 321-6688 Fax: (604) 723-1465
PREMISES ADDRESS C - 501 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE August 24, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hong (Mike) Zhu		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various food items in customer self serve cooler AND in prep inserts in cooler behind front counter were at 15-16 deg C: - Produce, enoki mushrooms - Seafood (squid), tofu sheets, meat slices (beef, lamb, etc) Corrective Action(s): All food items discarded. Staff did not know how long food had been above 4 deg C. Temperature checks must be done daily for coolers to ensure food is at 4 deg C or less Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Large self serve cooler middle racks and top racks were at 14 deg C. Bottom rack was at 1 deg C 2) Prep cooler inserts were all at 14-15 deg C Corrective Action(s): No potentially hazardous foods can be stored on middle and top racks until cooler is repaired to maintain 4 deg C throughout the entire unit (top and bottom). No food to be stored in prep cooler inserts until cooler is repaired to maintain 4 deg C or less Correct by; Immediately Violation Score: 15

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

Comments

Routine inspection conducted: Cooler temperatures are not being maintained or checked. Multiple food items discarded. This must be changed immediately. Staff should be checking temperatures daily for all coolers. General: Handwashing stations have liquid soap,, paper towels, hot/cold running water Bleach surface sanitizer spray at 100 ppm chlorine residual High temperature dishwasher achieved 73 deg C on rinse cycle at plate level General sanitation satisfactory No signs of pests at time of inspection FOODSAFE certified staff member on site Follow up inspection to be conducted