INSPECTION REPORT Health Protection DSOG-B37SGW

PREMISES NAME Camellia Tea & Coffee		Tel: (604) 780-7725 Fax:
PREMISES ADDRESS 103 - 6888 Royal Oak Ave Burnaby, BC V5J 4J2		INSPECTION DATE July 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) David Wang		NEXT INSPECTION DATE 6 Months
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 = 10

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice cream scoop stored in standing water. Corrective Action(s): Ice cream scoop must be stored in dipper well with continuous running water or sanitized after each use. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 3

314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers and freezers. This will be checked during the next routine inspection. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometers in multiple coolers and freezers. Corrective Action(s): Provide thermometers inside ALL refrigeration units. Correct by: Two days. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator's FOODSAFE certificate has expired. Corrective Action(s): Obtain a valid FOODSAFE certificate and submit a copy to the health inspector. Correct by: One month Violation Score: 1

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

Comments

- General sanitation is satisfactory. - Two handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. Ensure to not block the handwashing sinks. - Surface sanitizer available in white bucket at 100ppm chlorine concentration. Ensure to change out the sanitizer regularly and only use clean wiping cloths. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Recommend pest control management system. Note: Sneeze guard installed in front of the display case at the bar as required by previous inspection report. Temperature Control: - Undercounter freezer #1 (centre of kitchen) = -18C - Undercounter freezer #2 (centre of kitchen) = -17C - Undercounter cooler (eggs) = 4C - Undercounter cooler (butter, vegetables) = 4C. Keep monitoring this cooler. - Upright cooler (kitchen) = 4C - Upright freezer (kitchen) = -18C - Prep line cooler (kitchen) = 4C - Undercounter cooler (beverage, at the entrance of kitchen) = 3C - Undercounter freezer (bar) = -18C - Undercounter cooler (bar) = 4C - Display cooler (bar) = 4C