INSPECTION REPORT Health Protection ECAO-AVGVPL

PREMISES NAME Chong Qing Qin Ma Hot Pot Restaurant		Tel: (778) 895-3333 Fax:
PREMISES ADDRESS 4992 Newton St Burnaby, BC V5H 2E3		INSPECTION DATE January 29, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuesong Duo		NEXT INSPECTION DATE February 05, 2018
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 = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine cavity has mold. Corrective Action(s): Discard ice and clean + sanitize cavity more regularly to prevent the buildup of mold Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men's public washroom has no paper towels in dispenser Kitchen automated handsoap not working at handsink Corrective Action(s): Replenish paper towels Repair handsoap dispenser -place pumped soap bottle in the meantime Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mold on walls of Walk-in cooler Corrective Action(s): Clean and disinfect all walls of Walk-in cooler and when mold appears Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Table next to preparation cooler in kitchen is raw wood Table for dishes and utensils in dining area is raw wood Corrective Action(s): Raw is not a cleanable material -any spills will be absorbed into the material. Paint with an oil-based paint or cover with plastic liners that are cleanable (smooth, non-absorbent, non-toxic, easily cleanable) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine leaking water -pooling water underneath Corrective Action(s): Repair -mop as needed Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Stove light is missing shatter shield Corrective Action(s): Replace Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -2-door undercounter 3 deg C -Preparation cooler 2 deg C -2-door bar undercounter 3 deg C -Outside preparation cooler for dining self-service 4 deg C -steamed rice 68 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm as per test strips -Sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer General Sanitation -Meat slicer is disassembled, cleaned and sanitized every 3-4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AVGVPL
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