INSPECTION REPORT Health Protection ZDER-C43PR5

PREMISES NAME Suntea		Tel: (604) 336-6566 Fax:
PREMISES ADDRESS 6528 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE June 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiaolan Liu (Nathan)		NEXT INSPECTION DATE June 18, 2021
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] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding unit set at and noted at 40 C - Mochi topping (dairy based sauce). Discarded after 4 hours. Corrective Action(s): Ensure all potentially hazardous foods such as dairy products above 60 C or below 4 C. If outside these ranges after 2 hours this product must be discarded. *Product discarded during inspection *New batch prepared and timer set for 2 hours. Provide a food safety plan for this product to Fraser Health. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.No sanitizer bucket available at the front prep area. 2. Back sanitizer bucket has 200 ppm chlorine and is full of ice. Bucket used to hold spilt ice. 3. Wiping cloths noted on counters, wet and noted with 0 ppm chlorine. 4. No sanitizer solution available in 3rd compartment in 3 comp sink. Corrective Action(s): Ensure sanitizer is available in all food prep areas (front & back) at 100-200 ppm chlorine with room temp solution. -No ice or hot water, this will prevent regular use by staff. -Keep all wiping cloths in sanitizer solution when not in use -Replenish sanitizer solution every 2-4 hours or when solution becomes dirty. -Rinse out wiping cloths if dirty before putting back into sanitizer solution *Newly made solution for front of house with dirty wiping cloths from the counter dropped the chlorine level to under 100 ppm. Correction date: immediately Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back hand sink blocked by small black table and area fan on top of the table. Corrective Action(s): Ensure all handsinks are free of obstructions and accessible by staff as needed. Do not block sinks with equipment. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plan sent to Fraser Health for Mochi Toppings (dairy based sauce) mentioned room temperature for 4 hours. Observed during inspection was Mochi Toppings being held at 40 C for 4 hours Corrective Action(s): Ensure a revised food safety plan (FSP) for Mochi Toppings to indicate the product will be held not at room temperature but at 40 C and for only 2 hours as discussed during inspection. Ensure all types of food products on the menu have FSP and it is accurate. Send a copy of the revised food safety plan for this product and any other proposed new menu item that is not already covered by a past food safety plan. Correction date: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Required repair: 1. Ice bin lower pipe leaking into lower cupboard 2. 2 door standing freezer leaking onto the floor 3. Pipe under 3rd compartment (far right) of 3 comp sink is leaking slowly Corrective Action(s): Ensure all pipes are properly installed and secured and do not leak. All leaks and spills must be cleaned up and the sources of the leaks repaired. Correction date: 1 week Violation Score: 3

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

Comments

-Handsinks supplied with hot & cold water, liquid soap and paper towel *Front sink accessible *Back sink blocked (*violation noted above) -Display cooler: 4 C -Prep cooler: 3 C -Hot holding unit noted at 40 C, PHFs noted (*violation noted above) -Small freezer: -18 C -2 door standing freezer: -19 C -2 door glass cooler: 2 C -3 door undercounter cooler: 4 C -3 comp dishwashing - 2 plugs noted, no sanitizer available (*violation noted above) -Ice machine and scooper maintained in sanitary condition -Back bucket of sanitizer noted at 200 ppm chlorine with ice cubes, no sanitizer available at front (*violation noted above) -Proper cooling of milk tea observed during inspection. Covid Precautions: -Staff wear masks -Barrier at POS -Disinfectant (Clorox wipes) available for high touch non-food contact surfaces -2m stickers on the floor -Covid signage posted -No dine-in at this time *Emailed report to operator due to covid-19