INSPECTION REPORT Health Protection ABAI-B3GPR9

PREMISES NAME Triple Coconut Trees Restaurant		Tel: (604) 569-2812 Fax:
PREMISES ADDRESS 4124 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE August 9, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Theresa Huang		NEXT INSPECTION DATE August 13, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted container of bean sprouts in water at 22C. Premises had just opened and started food preparation. Corrective Action(s): Ensure bean sprouts are stored in ice water at 4C. Ensure adequate amount of ice is added on hot days like today. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted staff member using a hose by the cookline to fill up large pot. End of hose was stored in hand sink and one part of the clear hose looked pink. Corrective Action(s): Immediately remove hose and do not use it for food preparation as it does not appear to be sanitary. If hose is used for cleaning then only bring it out during cleaning time. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in the kitchen area with cloths submerged was mixed with soap. No sanitizer available in the drink making area Corrective Action(s): Do not mix sanitizer solution with soap. Ensure sanitizer solution is made fresh at the start of each day and readily available in each food preparation area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Only hand wash station in kitchen is still blocked by the table. This issue was noted on the previous inspection report. Corrective Action(s): Remove table to allow for clear access to the hand sink and the dry storage area. A follow up inspection will be conducted to follow up on this infraction. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Noted two open containers of recently prepared broth on the ground. Corrective Action(s): Do not keep open foods on the ground. Keep all foods covered and stored off the ground at all time. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to premises with screen door was open at time of inspection. Corrective Action(s): Keep screen door closed if back door is going to be open to prevent the entry of pests. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Duct tape still on freezer lid. This issue was noted on the previous report. Corrective Action(s): Remove duct tape and repair/replace freezer as needed. Violation Score: 3

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

Comments

All hand wash stations (bar, kitchen, washroom) fully equipped with soap, paper towel, hot and cold running water. See violation code 401 re: accessibility All coolers 4⁰C or less (walk in, prep, under counter...etc) Freezers - 18C and -19C Hot holding of rice 71C General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Meat slicer in use at time of inspection. Ensure meat slicer is taken apart and all parts are thoroughly cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. High temperature dish washer achieved 71C (with thermolabel). A follow up inspection will be conducted to ensure repeated outstanding infractions have been corrected.