INSPECTION REPORT Health Protection ECAO-BJCVFX

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 November 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yuesong Duo		NEXT INSPECTION DATE January 03, 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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): -Three cabbage heads in Walk-in Cooler in direct contact with wired shelves. These shelves are not regularly cleaned and sanitized. Corrective Action(s): Discard the outer layers of the cabbages -store all foods in original packaging, clean trays, foodgrade bags Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -A few bulk food containers are using bowls to extract the food. -Some foods not adequately protected in Walk-in cooler Corrective Action(s): -Use ONLY scoopers with handles lodged in the food handle-up to reduce direct hand contact with the food -Cover all foods in the Walk-in cooler Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A number of tiles are no longer in place under the soup pots at the cooking line. They have peeled up and grease has accumulated on top -cannot be adequately cleaned on a practical basis Corrective Action(s): Replace/repair the tiles there. Clean and disinfect Violation Score: 3

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

Comments

NOTE: operator is not using the pick-up window -it is blocked off. The pick-up window is there to better prevent cross-contamination from dirty dishes being brought in through the doorway. This pick-up window should be cleared out and back in use Temperature Controls: -Walk-in cooler 3 deg C -2-door undercounter 2 deg C -Preparation cooler 4 deg C -2-door bar undercounter 3 deg C -Condiment preparation cooler 3 deg C Chemical Controls: -Low temperature dishwasher final rinse >50ppm chlorine residual -Sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer Meat slicer clean and appears sanitized -taken apart and cleaned every 4 hours as per operator -okay General Sanitation okay -no signs of pests -AA Pest Control comes in monthly -maintain their services and follow their directions Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access