INSPECTION REPORT Health Protection JSAS-CKQT6H

PREMISES NAME Estea Cafe (Metroplace)		Tel: (604) 620-2268 Fax:
PREMISES ADDRESS 4466 Beresford St Burnaby, BC V5H 2Y8		INSPECTION DATE October 31, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ming Chung Hsu		NEXT INSPECTION DATE November 08, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 57

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of cream stored on counter top, temp 8 C Container of cooked tapioca pearls 32 C, no time monitoring system followed for ambient storage. Corrective Action(s): Products discarded. Cream is to be stored in a cooler at 4 C or colder. Cooked pearls are to be time monitored for a maximum shelf life of 2 hours before discarding. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags in use stored in 0 ppm chlorine solution. Dishwasher chemical reservoirs for detergent and rinse aid are empty. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Dishwasher chemicals are to be refilled to allow for proper dishwasher function to wash, rinse and santize dishware. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handsink obstructed with large cooking pot place in handsink. Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Operator observed rinsing their hands at dishwashing sinks and drying their hands on their clothing. Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food items and take-out containers stored on the floor and in customer area. Food items stored together with chemicals and cleaning products. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front prep cooler is offline, not in use. Corrective Action(s): Repair cooler to maintain food at 4 C or colder. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Kitchen and storage room is cluttered and disorganized with stockpiles of recyclables, broken / unused equipment and personal items a from home. Corrective Action(s): Remove all inventory of items that are not used or no longer used for premise operation. Re-organize storage areas to allow for cleaning of premise and safe storage and preparation of food. Violation Score: 5

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

Comments

Note: Premise operating in contravention of conditions of Permit to Operate. No production of grease laden vapors. Variety of meat products, cooking oil, and frying pans maintained in kitchen. All food products / ingredients not needed to prepare approved menu items are to be removed from premise. Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. High temperature sanitizing dishwasher 74 C achieved. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Upright cooler 4 C, Upright freezer -16 C Right undercounter cooler 0 C Display cooler 1 C, Chest freezer -9 C