INSPECTION REPORT Health Protection JSAS-AG6TV2

PREMISES NAME Sunshine House		Tel: (604) 438-6539 Fax:
PREMISES ADDRESS 1003 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE November 29, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 06, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): variety of cut vegetables stored at room temperature, products 20 C. Cooked tapioca pearls stored at room temperature not time monitored by staff. Corrective Action(s): Products discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Cooked pearls have a maximum shelf life of 2 hours that must be monitored by staff. Failure to conduct monitoring will result in discontinuation of product processing. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice and cooked eggs stored in left rice warmer 50 C. Batch of cooked fried chicken stored at room temperature 30 C. Corrective Action(s): Products discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blender stored with cloudy stagnant water filling bottom portion. Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Variety of food products stored on the floor in kitchen. 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. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: kitchen prep. freezer and 2 door cooler - door seals soiled with food debris. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left rice warmer 50 C. Corrective Action(s): Discard and replace rice warmer with unit capable of maintaining food at 60 C or hotter. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 77 C achieved. right rice warmer 61 C, 2 door cooler 3 C, prep freezer - 7 C, beef noodle soup 60 C, chicken soup 72 C, spinach egg soup 62 C, ground pork soup 65 C, noodle broth 70 C, chest freezer - 18 C, right mini cooler 4 C, left mini cooler 0 C locker #5, chest freezer - 16 C