INSPECTION REPORT Health Protection 241031

PREMISES NAME Rong Chef Noodle House		Tel: (604) 428-9648 Fax:
PREMISES ADDRESS 2302 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE July 26, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rong Jiao		NEXT INSPECTION DATE August 09, 2021
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 = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): flour mixture stored in the front 1-door clear cooler was at 12.5 deg.C internal temperature, meat sausage was at 8 deg.C internal temperature. The 1-door clear cooler is maintained at 8 deg.C. operator didn't have a temperature log record for refrigeration units. Corrective action: Discard all potentially hazardous food from the cooler. Do not store in any new potentially hazardous food in the malfunctioning cooler until it's fixed. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the back was blocked by a plastic bucket, liquid handsoap was visibly dirty when pumped out from the dispenser. Corrective action: Remove the plastic bucket from the handsink. Replace or sanitize the soiled liquid hand soap dispenser. Ensure the hand sink is being used for hand washing frequently Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Permit was not being posted in a prominent place in the premise. Corrective action: Post the permit in a prominent location in the premise so customers can see it. Corrective Action(s): Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw chicken was being placed next to fresh produce 2) Raw chicken was place in the large chest cooler without any protective package. 3) Food items in coolers are unlidded multiple Corrective action: 1) Do not place raw meat or poultry next to fresh produce 2) Keep raw chicken wrapped when being stored in freezers. 3) Cover all the containers to protect food from any contamination. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1-door clear prep cooler in the front was maintained at 8 deg.C. Corrective action: Repair or lower the temperature setting of the cooler to allow it maintained at 4 deg.C or below. Date To Be Corrected By: 2021/Aug/9 Corrective Action(s): Violation Score: 3

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

Comments

- Temperatures: - Refrigerator in the back: -19 deg.C for freezer section 3 deg.C for cooler section - large chest freezer: -16 deg.C - smaller chest freezer: -20 deg.C - 2-door clear cooler in the back: 2.9 deg.C - 2-door clear undercounter cooler: 2.9 deg.C - Cooler under pos machine: 1.1 deg.C - Drink Cooler: 3 deg.C - Refrigerator in the front: -13 deg.C for freezer section 1 deg.C for cooler section. - 2-door clear prep cooler in the front: 8 deg.C (violation noted) - Sanitizer in 2-compartment sink: 100ppm chlorine - Sanitizer bucket in the back: 200ppm chlorine - Sanitizer bucket in the front: 100ppm chlorine - Hot holding units: 65 - 68 deg.C - All handwashing stations are supplied with hot and cold water, liquid hand soap and paper towel - Operator and his wife have valid food safe level 1 certificate. - General Sanitation is satisfactory - No signs of pest activity noted during Inspection - pest control serviced by the mall's pest control company, pest control inspection frequency is twice in a month. Recommendations: - Maintain a temperature log for all refrigeration units and hot holding units. - --> obtain a probe themometer for checking hot holding unit temperature and place themometer inside refrigeration units. - obtain chlorine test strips to be able to verify Sanitizer Concentration