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CHEN Restaurant

4280 Hastings St, Burnaby · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer available in the kitchen appeared dirty with debris- the solution was prepared yesterday. No surface sanitizer available at the front servery. 200ppm chlorine was prepared for both areas at this time. Staff was advised to have all food prep surfaces sanitized using the solution.
      • Corrective Action(s): Ensure to prepare 200ppm chlorine solution and use the solution to sanitize all food prep surfaces prior to initiating any food prep in the morning, in addition to during operation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inside of the ice machine requires a manual scrub/cleaning.
      • Corrective Action(s): Ensure to have the parts manually scrubbed and sanitized as discussed at this time. [CORRECT BY: TOMORROW]
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had >200ppm chlorine measured. Solution was diluted to 200ppm at this time. Wiping rag was placed on a counter top. The rag was changed just prior to the inspection, as per staff. Staff was advised to store the rag in the sanitizer bucket at this time.
      • Corrective Action(s): Ensure all wiping rags are stored in 200ppm chlorine solution at all times. Do not leave dirty rags on counters.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink had dirty dishes/knife/plate. All removed by staff at this time.
      • Corrective Action(s): Ensure this sink is used for handwashing purposes ONLY and kept free of obstruction at all times.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): When asked about the items placed in the handwashing sink, a staff demonstrated her "handwashing practice during busy hours" by putting her hands in the dirty water in one of the dirty dishes. Staff was asked to wash hands using soap and hot water at the sink at this time.
      • Corrective Action(s): All kitchen staff must be trained properly regarding a proper handwashing practice and fully understand the importance of handwashing. Language barrier cannot be an excuse.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large pails of marinated meat were placed at room temperature. Raw meats had temperatures ranging between 5-8'C. Staff had moved them into the walk-in cooler at this time.
      • Corrective Action(s): Ensure to take only small amount of raw meat out to last 0.5-1 hour during lunch rush. Any cold potentially hazardous food stayed in the room temperature for more than 2 hours must be discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A cutting board was placed directly above the handwashing sink, blocking the access to the sink. It was observed that this area was being utilized as an additional food prep surface. The cutting board was removed from the sink at this time.
      • Corrective Action(s): This is the only handwashing sink available in the kitchen. This handwashing station MUST be free of obstruction AT ALL TIMES. Every food handler must be using this sink to wash hands after each possible contamination and as often as necessary during operation. Failure to comply in future may result in further enforcement action (i.e. Correction Order/Violation Ticket(s)).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two large containers of spring roll filling mixture were placed directly on the ground in front of the walk-in cooler. Both were moved into the walk-in cooler by staff at this time.
      • 2) Rice scoops stored in stagnant water.
      • Corrective Action(s): Do not place any food directly on the floor. Store rice scoops in ice water.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Handwashing station was being utilized as an additional food prep surface. Spring rolls were placed to be prepared into rolls on the kitchen floor.
      • Corrective Action(s): Handwashing station must be in use at all times. Do not prepare spring rolls in the kitchen during operational hours as discussed at this time, as food must not be prepared on floors under any circumstances.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions