INSPECTION REPORT Health Protection 247887

PREMISES NAME Chongqing Restaurant on Kingsway		Tel: (604) 558-0101 Fax: (604) 558-3828
PREMISES ADDRESS 4909 Kingsway Burnaby, BC V5H 2E5		INSPECTION DATE July 27, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jie De (Paul) Zhang		NEXT INSPECTION DATE July 30, 2020
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Three large reused cardboard boxes containing deep-fried vermicelli noodles found in downstairs storage area. -Carboard is not an acceptable contained to store food, because it is not smooth, easily cleanable, and non-absorbent. Date To Be Corrected By: Immediately Corrective Action: -Discard three boxes of vermicelli -Ensure acceptable food-grade containers are used to store food. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Drawer in prep area contained utensils and tools in filthy condition. Small cleaver and grater noted to have build-up of dried food debris. -Equipment and food contact surfaces must be maintained in sanitary condition and cleaned after each use to minimize bacterial growth. 2) Rice scooper in kitchen area stored in room temperature standing water. This condition can promote bacterial growth from food debris on scooper. Corrective Action: 1) Clean and sanitize entire drawer, including utensils and tools inside. 2) Store rice scooper in ice water to minimize potential bacterial growth. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Numerous bins of food throughout premises were using bowls to scoop out contents. Bowls were noted to be stored inside bins. -Improper handling of bowls can contaminate food stored inside bins. Date To Be Corrected By: Thursday, July 30 2) Bin of raw chicken found above raw vegetables in walk-in cooler. -Raw meats can contaminate ready-to-eat foods below. Corrected During Inspection 3) Numerous containers of food (chopped carrots, lettuce, shrimp) were uncovered and without lids inside cooler storage units. Date To Be Corrected By: Today Corrective Action: 1) Purchase scoops with handles to be used for bulk food containers. 2) Ensure raw meats are stored below read-to-eat foods to prevent cross-contamination. 3) Ensure foods that are stored in cooler units are covered and protected form contamination using tightly-sealed food-grade lids. Corrective Action(s): 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fan inside walk-in cooler and vents outside the walk-in cooler are heavily covered in dirt and debris. -The debris on fan can contaminate foods stored inside cooler. Date To Be Corrected By: Thursday, July 30 Corrective Action: -Clean and sanitize fan and vents of walk-in cooler. Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Comments: -Stand-up cooler unit, #8 (fried fish): 2 deg. C -Chest freezer (upstairs):-12 deg. C -Stand-up cooler unit, #9 (chopped lettuce): 2 deg. C -Line cooler unit, #3 (eggs): 3 deg. C -Walk-in cooler: 4 deg. C -Right rice cooker unit: 95 deg. C -Left rice cooker unit: 93 deg. C -Downstairs chest freezer units (6): -#7: -20 deg. C -#5: -20 deg. C -#1: -20 deg. C -#2: -18 deg. C -#4: -22 deg. C -#3: -16 deg. C -Downstairs cooler unit: 3 deg. C -Rice in rice cooker (front): 75 deg. C -2 soup-hot-holding units(front): > 60 deg. C General Comments: -hand sinks have hot/cold running water, liquid soap, and paper towels. -Chlorine sanitizer spray bottles measured at 200ppm. -Lo-temp dishwasher measured 200ppm at plate surface for chlorine sanitizer. *Recommended to lower chlorine sanitizer concentration (minimum 50ppm needed to adequately sanitize dishes). -Vents in cooking area are in good condition. Next service date is noted as Oct. 6, 2020. -No signs of pest activity. Operator indicates pest control company comes in once per month. -Ice machine is in satisfactory condition. -Daily temperature and cleaning logs maintained. COVID-19 Comments: -Discussed COVID-19 Safety Plan with operator. Control measures are in place, but needs to be in written form and posted for public to view. -Workers are wearing face masks. -Ensure dining tables that are not in use are clearly marked to maintain 2m physical distancing. -Workers clean and sanitize tables and chairs after customer leaves. -Emailed WorkSafeBC COVID-19 Safety Plan template to operator. *Regularly check WorkSafeBC website for information and updates regarding COVID-19.