INSPECTION REPORT Health Protection DSEA-AV627F

PREMISES NAME Chef Hung Taiwanese Beef Noodle		Tel: (604) 299-8548 Fax: (604) 299-3246
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE January 18, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ying Ning, Zhang		NEXT INSPECTION DATE January 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -5 packages of raw chicken stored on the ground in back hallway. products measured 11 degrees C -cooked tripe found at dry noodle station measuring 35 degrees C. product cooked >6 hours prior -kelp for appetizer reconstituting at room temperature in the back hallway. product measured 22 degrees C Corrective Action(s): All products discarded. Ensure that all cold potentially hazardous foods are stored <4 degrees C at all times. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available in close proximity to food handling areas. wiping cloths throughout food handling stations are not stored in sanitizer solution when not in use. Corrective Action(s): Prepared new sanitizer solution. Ensure that wiping cloths are stored in 100 ppm chlorine sanitizer when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): kitchen handwash station found to be blocked by various cooking utensils at the time of inspection. Also, paper towels missing at kitchen handwash station. Corrective Action(s): utensils moved and paper towels restocked. Ensure that the handsink remains unblocked. This sink is to be only used for washing hands. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: observed staff wash gloved hands Corrective Action(s): when gloves become soiled, gloves must be changed and hands must be washed using liquid soap, paper towels, and warm water. Discussed with kitchen supervisor Peng to consider not using gloves and to switch to proper handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: issues noted; -REPEAT OBSERVATION: box of broccoli stored underneath handwash station -reconstituting noodles stored directly on the floor -thawing packs of chicken stored on the floor in the back hallway Corrective Action(s): All products discarded. Ensure that all food products are stored covered and off of the floor. Potentially hazardous foods must NOT be stored between 4 degrees C and 60 degrees C Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Package of marinated chicken found underneath steamer station defrosting at room temperature. product measured 0 degrees C. Corrective Action(s): moved to cooler. Ensure that all thawing of foods is conducted in one of the following 3 ways; -under cold running water -in a microwave -in a refrigerator Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the facility is poor. Cleaning required particularly in the following areas; -on cooler units and their handles and doors -around and within the handsink -soup boiling stove grills and debris catch plates -rice cooker -kitchen floors -server's condiment station Corrective Action(s): Ensure that the facility is cleaned on a more frequent basis. This must be done on a more frequent basis. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Premises cold storage is overwhelmed to the point of potentially hazardous foods being stored at room temperature and Igloo brand cooler boxes being used to store vegetables on ice for extended periods of time. Corrective Action(s): Correction order issued to cut down menu by 22 items (approximately 30% cut) effective immediately. Discontinue the use of plastic cooler units and ice for holding foods for extended durations. Install more shelving or refrigerators for food storage Violation Score: 5

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

Comments

=FOH handwash station stocked with liquid soap, paper towels, and hot/cold running water =double door undercounter coolers (4C, 4C, and 4C) and prep cooler (4C) measured < 4 degrees C =Upright freezer measured -9 degrees C =Rice hot holding (65C), beef hot holding (67C), and soup hot holding (84C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff FOODSAFE certification verified. note: permit stored behind equipment. Ensure that it is posted in view of the public. correction order issued to cut menu by 24 items (approximately 30%) effective immediately Mapo tofu and 3 cup chicken added to menu without approval. New items to the menu must be approved by your district inspector Amendment* remove 22 items off of the menu instead of 24