INSPECTION REPORT Health Protection RWOG-D4TPWR

PREMISES NAME Chongqing Liuyishou Hotpot		Tel: (604) 559-9888 Fax:
PREMISES ADDRESS 5507 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE April 30, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Cathy Wu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer had food debris Corrective Action(s): Ensure meat slicer is sanitized every four horus and completely disassembled at the end of the day for proper sanitation. Staff began cleaning at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Knives stored in knife blocks Corrective Action(s): Knife blocks cannot be adequately cleaned. Store knives in clean container or use magnetic strips along wall. Violation Score: 3

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

Comments

CLOSURE ORDER RESCINDED - lower shelf cooler in self-serve area: 3C - logs posted on wall for staff to sign off on condiments and side dishes to be thrown away every 2 hours - no hot held foods until electrical issue can be addressed (hot holding unit trips breaker) - desserts and cut fruit to be served upon order, no longer self-serve - prep cooler in kitchen hallway replaced with new unit, foods measured 3C - temperature logs now set up; keep logs for inspector review - no double stacked foods - ice scoop stored in clean dry container - foods covered - sanitizer available at 200ppm chlorine or greater (use 1tbsp bleach per 4L of water) - sanibuckets available for wiping cloths - general sanitation has greatly improved - areas above vent hood to be completed by professional cleaning company - soup base is used only for the day and thrown out; new batch is boiled next day, no leftovers Note: If facility does not maintain sanitation or upkeep food safety standards, menu will be reduced to a level that this kitchen is able to handle