INSPECTION REPORT Health Protection RWOG-CZLV7L

PREMISES NAME Sushi Q Tea		Tel: Fax:
PREMISES ADDRESS 7255 Canada Way Burnaby, BC V5E 4A6		INSPECTION DATE January 18, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Guo Lin Zhang (Winnie)		NEXT INSPECTION DATE January 25, 2024
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut avocado noted at room temperature. Staff stated it had been out since the 11:00. The time is now 15:00. Corrective Action(s): Discard. Any cut fruit/vegetables are considered potentially hazardous and must be refrigerated at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempura noted at room temperature. Staff stated it had been made at around 11:00; the time is now 15:00. Corrective Action(s): Discard tempura. Tempura must be hot held at 60C or above until served. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available. Corrective Action(s): A bleach solution of 100-200ppm chlorine must be available at all times. All wiping cloths must be stored within when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Open tray of flour in store room. 2) Rice cooker noted in store room. Corrective Action(s): 1) Do not store open trays of flour. Do not prepare food in the store room. 2) Do not prepare food in store room as there is no handsink. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in facility. Corrective Action(s): Clean and sanitize kitchen. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Unsealed wooden board used as food prep surface. Corrective Action(s): Do not use unsealed wood. Remove from facility. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - back door closed at time of inspection Note: If food handling practices do not improve, the menu will be reduced to a level this kitchen can safely manage. Temperatures: - sushi bar cooler 3C - under counter cooler: 4C - small prep cooler: 4C - large two door cooler: 3C - upright freezer (food prep area): -15C - upright freezer (R, back storage area): -18C - upright freezer (L, back storage area): -19C - chest freezer: -20C - tempura sauce: 60C - hot held rice: 66C - miso soup 64C