INSPECTION REPORT Health Protection ECAO-AFYVDG

PREMISES NAME Chinese Taoism Kuan-Kung Assocation		Tel: (604) 568-9880 Fax:
PREMISES ADDRESS 3426 Smith Ave Burnaby, BC V5G 2T3		INSPECTION DATE November 23, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeffrey Yu		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar soap in men's public washroom Corrective Action(s): Bar soap will be contaminated when used -use only single-use dispensing soap only Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Check Valve on mop sink area hose bib is connected incorrectly -a splitter is connected and the check valve is only protecting one of the lines. Corrective Action(s): Place the check valve before the splitter to protect both connections Violation Score: 3

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

Comments

Note: two major public open events held in May and October (limited food offered) Temperature Controls: All fridges must maintain foods at or below 4 deg C: -2-door undercounter 3 deg C (noodles) -2-door stainless upright 2 deg C (vegetable) -1-door upright 3 deg C (vegetable) Hot held foods must maintain foods at or above 60 deg C: -none at time of inspection Reviewed cooling methods with operator -Food Safety Plan available onsite High temperature washer hot water sanitizer must be >82 deg C as per thermostat: -Note: it took the washer a few runs before minimum temperatures were reached -ensure to warm-up washer at least 2 times before placing dishware -checked and verified at plate level (71.4 deg C) Chemical Controls: QUAT-type sanitizer buckets must be maintained >200ppm as per test strips: -checked at dispenser and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridges, hot holders and mechanical washer -yes General Sanitation very good NOTE: operator should have a pest monitoring program in-place -mechanical traps should be placed (live, sticky, snap traps only) throughout facility -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 Any questions regarding these health reports contact me: 604-918-7522

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AFYVDG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment