INSPECTION REPORT Health Protection ECAO-B8FUVX

PREMISES NAME China Lanzhou Beef Noodle		Tel: Fax:
PREMISES ADDRESS 4611 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE January 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Gao		NEXT INSPECTION DATE January 18, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at time of inspection -~0ppm for bucket with rags. As well wet wiping towels left on counters. Corrective Action(s): Bleach sanitizer buckets must be maintained >100ppm as per chlorine test strips Towels must be left in the bucket after rinsing to avoid accumulation of bacteria on the towels Clean and sanitize ALL counters and tables Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back dishwash sink has no paper towels available. Washroom has no paper towels available Corrective Action(s): All handsinks must be adequately stocked: paper towels at dispenser, pumped soap, hot/cold water and clear for use Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pots of sauce stored directly under utility sinks Corrective Action(s): Do not store foods directly under sinks -the pipes have a tendency to leak non-potable water Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Disposable/take-out containers are used for bulk foods Corrective Action(s): Use only dishwash safe containers for bulk foods Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No worker onsite is FOODSAFE Level 1 certified in the operator's absence. Corrective Action(s): At least one worker on duty must be certified at all times Violation Score: 1

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

Comments

NOTE: as the majority of workers do not understand english you are to translate the Food Safety and Sanitation Plans into Mandarin -and submit within the week NOTE: operator has obtained additional storage areas downstairs for storage of foods -one chest freezer and dried goods -no food preparation/processing is allowed downstairs without approval, only for storage. Obtain multi-level shelves for downstairs to store the non-perishable foods off the ground. Maintain the ice wand in a clean container Temperature Controls: -2-door undercounter 3 deg C -2-door display 3 deg C -beef sauce 62 deg C -beef shank 67 deg C -steamed rice 62 deg C Chemical Controls: -Low temperature dishwasher >50ppm as per test strips Daily tracking sheets maintained for fridges, hot holders mechanical washer General Sanitation In-Use Utensils: -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access