INSPECTION REPORT Health Protection CSWY-C263BW

PREMISES NAME Cinnzeo		Tel: (604) 649-2039 Fax:
PREMISES ADDRESS 1172 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 16, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kwang Yong Suh		NEXT INSPECTION DATE April 20, 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] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No soap at hand sink in back room prep area by three-compartment sink. Soap dispenser observed empty and staff indicated it is not functioning. Hand sink observed obstructed by plastic wheel cart. Staff using the front hand sink to wash their hands. Corrective Action(s): Cart was removed. Repair soap dispenser and have soap available by all hand sinks to allow staff to wash their hands. Date to be completed by: immediately. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed using the same pair of gloves when preparing food, using personal item, and handling the cash register. Staff observed hand washing the gloves between tasks. Corrective Action(s): Gloves are single-use only. Staff should remove gloves when switching tasks, wash their hands, then apply a new pair of gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Personal items observed stored on boxes of single serve containers in preparation area. 2. Box of single serve containers observed stored directly on the floor in preparation area. 3. Sponges being re-used used to clean dishes in three-compartment sink. 4. Soiled damaged rags observed hanging by the three-compartment sink. Corrective Action(s): To protect food and food contact surfaces from contamination: 1. Ensure personal items are stored away from food and food contact surfaces. 2. Store all food and food contact surfaces at least 6 inches off the floor. 3. Sponges discarded during inspection. Sponges provide a perfect environment for bacteria to grow and multiply. Sponges are to be used once then discarded. 4. Discard damaged and soiled rags. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dust build-up observed on floors under stand-up coolers in preparation area. 2. Dust build-up observed on the ceilings through out the premises and on ceiling vents. 3. Dust build-up observed in vent above stove in kitchen area. Corrective Action(s): Clean and remove all dust on floors, ceilings, and vents to maintain the premises in sanitary condition. Violation Score: 3

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

Comments

Observations During Inspection: - Pest control program in place - Coolers achieving temperatures of 4 C or below - Food observed covered in coolers - Chlorine sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm. - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place Note: To make a 100 ppm chlorine solution use one tsp of bleach to one litre of water. Results communicated to staff Separate report provided for Covid-19 Inspection.