INSPECTION REPORT Health Protection 229966

PREMISES NAME Chuan Dong Restaurant		Tel: (604) 354-1588 Fax:
PREMISES ADDRESS 1605 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE October 13, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Li Ze Yong		NEXT INSPECTION DATE October 16, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted the meat slicer blade guard had stuck in meat debris. Corrective Action(s): Always take all parts removed to clean the unit thoroughly. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The bar dishwasher not functioning properly. No chlorine residue detected. Corrective Action(s): Call technician to repair the unit. The main dishwasher will be in use until the unit is repaired. Correction date: Today. Violation Score:

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Noted dead cockroaches in the dry storage area. Corrective Action(s): Remove dead cockroaches and hire pest control. Replace the sticky traps. Correction date: today. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: Excessive accumulation of food debris and grease throughout the facility. 1) Ventilation hood 2) Corner by the far end stove. 3) Dry storage 4) Dishwashing area. --> The cleaning crew will visit the facility tonight to pressure wash. Correction date: Today. Corrective Action(s):

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

Comments

*General: -Coolers <= 4 deg. C -Freezers <= -18 deg. C -Hot holding >= 60 deg. C -Main dishwasher @ 50 ppm Cl detected -Bleachwater bucket @ 100 ppm Cl with wiping cloths *Cleaning to be done professionally. --> Regular cleaning is the key to prevent pest activity and maintain the facility sanitary.