INSPECTION REPORT Health Protection SJEN-ATT22T

PREMISES NAME Yang Guo Fu (YGF) Spicy Soup		Tel: (604) 419-4567 Fax:
PREMISES ADDRESS 1232/1233 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE December 6, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dian (Steven) Zhang		NEXT INSPECTION DATE December 13, 2017
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the front self serving cooler 2,3,4th level shelves temperature @ 12-18oC The 2,3,4th level shelves were not refrigerated properly. Cut vegetables are placed on 2,3,4th shelves. All meat and seafood Corrective Action(s): Remove all cut vegetables off the 2,3,4th level shelves from the cooler. The opereator will organize the bottom shelf to store meat, seafood and vegetables until the unit is repaired. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. The low temp dishwasher: 0ppm Cl detected. Re-sanitize all cleaned utensils and dishwares once the dishwasher is fully repaired. 2. The bar bleach water bucket@ 0ppm Cl. Corrective Action(s): Ensure the low temp dishwaher always sanitize @ 50ppm Cl. Check the unit using the chlorine test strip daily. The bleach water bucket must always be freshly made daily to ensure over 100ppm. Violation Score: 25

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. 0ppm Cl detected at the dishwasher (low temp) 2. The front condiment cooler (2,3,4th shelves) not holding temp properly @ 4oC or less Corrective Action(s): 1. Repair the dishwasher. The technician was called immediately and repaired the unit during inspection. 2. The operator had propsed to install a compressor on the top level to provide cold air. Given 1 day to contact a technician and schedule a date for installation. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The front condiment cooler was changed without an approval by the health department. The approved cooler was the unit with 3 sliding doors. The doors were removed without an approval. Corrective Action(s): As discussed, the unit must be upgraded to cover the following features: 1. sneeze guard or equivalent protection cover must be installed for the bottom (meat/seafood) level. 2. a compressor must be installed on the top level to provide cold air throughout the unit 3. a final inspection must be made by the health department prior to display any condiments on 2,3,4th shelves. Given 1 day to schedule with the technician Violation Score: 5

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

Comments

Handsinks fully equipped with liquid soap and paper towel Kitchen 2 door cooler @ 4oC Meat prep cooler @ 4oC Freezer @ -16oC Hot holding @ 60oC or above Front prep cooler @ 4oC All food kept off the floor Dry storage in sanitary condition

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-ATT22T
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