INSPECTION REPORT Health Protection DNGG-BHHS68

PREMISES NAME Eight Twelve Cake & Dessert		Tel: (604) 559-2253 Fax:
PREMISES ADDRESS 4208 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE November 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yu Liao		NEXT INSPECTION DATE November 15, 2019
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Premises has been closed since August 1, 2019 for renovations. No ownership change. Premises has changed name to "Xing Fu Tang" and proposed a new menu - bubble tea beverages only. - Application for Health Approval submitted to reflect changes. - Food Safety Plan and Sanitation Plan have been submitted for review. Revisions required. - FOODSAFE Requirements satisfied - operator has FOODSAFE Level 1 (valid until March 11, 2021). **At least one staff on duty must have FOODSAFE Level 1 or equivalent in operator's absence. Train staff and schedule staff accordingly. - Renovations and equipment layout has been built according to approved plans unless otherwise mentioned. - Handsinks and washroom sink are provided with liquid soap, papertowels, hot and cold water. - All refrigeration equipment are operating at acceptable temperatures (at or below 4 deg C). Each unit is provided with a thermometer to facilitate temperature monitoring. - Freezer is operating at an acceptable temperature: -18 deg C. Unit has a thermometer to facilitate temperature monitoring. - High Temperature Sanitizing Dishwasher: 77.4 deg C at dish surface (max/ min thermometer); Minimum Wash and Rinse Temperatures achieved as per unit data plate. - Drain plugs available for 2-compartment sink to facilitate manual warewashing for items that cannot be washed in the dishwasher. - 100-200 ppm chlorine bleach sanitizing solution available to sanitize food contact surfaces and equipment. Chlorine test strips available to verify concentration. - General sanitation of premises appears satisfactory. A follow-up inspection and written approval from Fraser Health is required to verify that the following items are addressed and corrected before opening to the public: 1. Install glass partition and sneezeguard in front area as per approved plans. 2. Install a papertowel dispenser at kitchen handsink. 3. Ensure that papertowels and liquid soap are easily accessible at the kitchen handsink. 4. Revise Food Safety Plan and Sanitation Plan. Required revisions discussed with operator at time of inspection. Note: Operator may train staff; however, premises must remain closed to the public until a follow-up inspection has been conducted and written health approval from Fraser Health has been granted. Only bring in enough food supplies for training purposes.