INSPECTION REPORT Health Protection ABAI-AAJTB6

PREMISES NAME Zeta Cafe		Tel: (604) 428-1117 Fax:
PREMISES ADDRESS 5933 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE June 2, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Enoch Tang		NEXT INSPECTION DATE June 23, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted container of pearls on front counter at room temperature. Pearls are to be hot held as per food safety plan. Corrective Action(s): Ensure pearls are stored as per food safety plan. Contact the undersigned tor revise food safety plan should you wish to keep pearls at room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Scoops for icecream were not being stored in dipper well. Dipper well leaking when turned on. Owner is aware of the leak and has decided to keep the dipper well turned off. Corrective Action(s): Discontinue serving any icecream or products that contain icecream as an ingredient until the dipper well is fixed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two sinks are located in the front service area. Noted blender in one sink and a spoon to stir drinks in the other at time of inspection. Corrective Action(s): Ensure at least one hand sink is unobstructed and fully accessible as the 'designated hand sink' at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted staff member making drinks upon start of inspection and leaving the scoop for ice in the ice each time. Reminded staff member that the scoop is not to be stored in the ice. Employee was aware that scoop should be stored on the tray on top of the ice machine. Corrective Action(s): Keep the scoop for the ice stored outside of the ice to prevent employee hand contact with the ice as much as possible. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted dust, debris and build up around the perimeter of the walls, under and behind large/heavy equipment. Some mouse droppings noted behind two door freezer and under dry storage shelves but they appear old. Corrective Action(s): Do a thorough cleaning in the following areas: under the dry storage shelves, under and behind the two door freezer, under and behind the two door cooler unit, under the two compartment ware washing sink, behind the dish washer and under the food preparation tables. Focus on the perimeter of the walls and do not clean around equipment. Ensure equipment is pulled out so that all the 'hard to reach' areas as cleaned. Monitor for new pest activity. Highly recommend getting a contract with a professional pest control company. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving unit above the hand sink in the back food preparation area is wearing away. Corrective Action(s): Repair/replace shelving unit so that it is of a non absorbent durable and washable finish. Violation Score: 3

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

Comments

Hand wash stations were fully equipped with hot/cold running water, soap and paper towel. sliding 2 door cooler unit 4C and reach in 2 door freezer -16C Hot holding of pearls in rice cooker 65C No hot holding available at time of inspection. Ice machine appeared clean. Chlorine sanitizer at source in container with cloths submerged 100ppm. High temperature dish washer achieved 71C (with thermolabel). Stored foods were covered and lights in the food preparation areas had covers.