INSPECTION REPORT Health Protection ABAI-B9KQY7

PREMISES NAME Triple Coconut Trees Restaurant		Tel: (604) 569-2812 Fax:
PREMISES ADDRESS 4124 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE February 20, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Theresa Huang		NEXT INSPECTION DATE February 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 80

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A) High temperature dishwasher was run 3x and reached 65C max B) Premises had just opened for business and food preparation wash taking place but no sanitizer was made up. C) All 'clean' double stacked bowls in the kitchen and drinking cups in the front area were wet. Corrective Action(s): A) Have dishwasher repaired/replaced so it is capable of sanitizing (min 71C for high temp dishwasher) B) Ensure sanitizer solution is readily available in all food preparation areas prior to any food handling/preparation C) Once dishwasher has been fixed, ensure all equipment/utensils is put through the dishwasher. Ensure all items that have been put through the dishwasher have completely air dried before putting away. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Noted hose connected to hand sink being used to fill up large pot on stove. Also noted stainless steel table blocking access to hand sink. This issue has been noted on previous reports. Corrective Action(s): Ensure hand wash station is unobstructed and fully accessible at all times for hand washing. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Noted two lights above the dishwasher area were not covered. Also noted staff washroom door that opens to the drink making area and the entrance of the kitchen was open. Corrective Action(s): Install a cover/sleeves over the exposed lights and ensure the washroom door is self closing (ie. install self closing device/hinges) Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Noted back door to parking lot was slight open at time of inspection. Corrective Action(s): Keep back door to parking lot fully closed at all times to prevent the entry of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted spilled food debris under and behind the cookline, dishwasher area, chest freezer units, prep cooler unit, prep table, and dry storage area. Heavy grease build up also noted on the hood ventilation system. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher was run 3x and reached 65C. Corrective Action(s): Have high temperature dishwasher repaired/replaced so that it is capable of sanitizing (min 71C for a high temp dishwasher). Violation Score: 15

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. See violation code 401 re: accessibility and obstruction. - All coolers 4C or less (walk in, prep cooler...etc) - All freezers -18C or less (chest freezers...etc) - Hot holding of rice 64C - Reviewed proper cooling procedures at time of inspection. Ensure foods are cooled from 60C to 20C within 2 hours (use ice bath, ice wand, shallow prechilled containers..etc to facilitate cooling at room temperature as quickly as possible) then cooled from 20C to 4C within 4 hours (done in the cooler unit at 4C or less). - Reviewed proper heating/reheating procedures at time of inspection. Ensure foods are heated to minimum 74C before transferring to a preheated hot holding unit to be maintained at 60C or higher. - Obtain a probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses. - Meat slicer appeared clean at time of inspection. Ensure meat slicer is taken apart and cleaned/sanitized after each use or minimum once every 4 hours. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container.