INSPECTION REPORT Health Protection ATHP-CYGTBL

PREMISES NAME Chef Hung Express		Tel: (604) 225-9111 Fax:
PREMISES ADDRESS F4 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE December 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annabelle Chen		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer solution available for food contact surfaces at the time of the inspection. It is a requirement to have a sanitizer solution available at both the front and the back of the facility at all times. Corrective Action(s): Corrected during the inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The back hand washing sink was not supplied with paper towels and had a container with soup stored inside of it. Corrective Action(s): Do not use this sink for anything other than food preparation and ensure that it is always fully stocked with soap and paper towels. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The UV fly trap was placed on a shelf over a food preparation area. Dead flies were visible on the shelf around the trap. Corrective Action(s): Remove the fly trap from this area and ensure that the place that it is relocated to is not above a food preparation area. Correct by tomorrow. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: During the inspection, there were two staff onsite and neither one had FoodSafe level 1. Corrective Action(s): Ensure that at least one staff member onsite has FoodSafe level 1 at all times. This will be verified during future inspections. Violation Score: 1

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

Comments

-A follow up inspection will take place within one month. The front hand sinks was supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher reached > 71 C (78 C) at the plate level. No evidence of pests. Food in the storage room was kept in pest proof containers. General sanitation was satisfactory.